Happy August! Can you believe it??

My boyfriend and I celebrated our anniversary last week, so I had to make a special treat 🥰 It’s been 4 years since we met (and basically have been inseparable since), but it feels like a lifetime!

We’ve gone through some major life events together in the last year or so – moving from our hometown of Pittsburgh, PA to North Carolina, buying a house, getting our puppy, him transitioning jobs, and me starting my masters degree, oh and now a world health pandemic. Phew! It’s been crazy but there’s no one better to be with me through it all – I really am blessed 😌

Anyway, I had to make a special treat to celebrate our 4 years! He and I love anything nut butter and chocolate 🤤

These are so so amazing! Basically peanut butter fudge/cookie dough layer sandwiches between a fudgey brownie and chocolate peanut bark… I mean, enough said!

It’s free from refined sugar, gluten/dairy-free, and can easily be made Paleo by just substituting the peanuts and peanut butter for almonds and almond butter, and using .

If it’s not a special occasion for you today, I’d say the weekend is reason enough to celebrate and make these bars!

Recipe makes 15 bars

Ingredients:

Brownie Layer: 

  • 1/2 cup (56g) almond flour
  • ¼ cup (32g) cassava flour
  • ¼ cup (25g) cacao powder
  • ½ tsp salt
  • 3 eggs, room temp
  • ¾ cup (144g) coconut sugar
  • ¼ cup (80g) honey
  • 1 tsp vanilla
  • ½ cup (120g) dairy-free chocolate chips

PB Cookie Dough:

  • 1 1/3 cup (320g) peanut butter
  • 1/3 cup (105g) honey
  • 1 1/2 tsp vanilla extract
  • 1 cup (112g) almond flour
  • ¼ tsp salt
  • ½ cup (120g) dairy-free chocolate chips

Topping:

  • 3/4 cup (180) dairy-free chocolate chips
  • ½ tsp coconut oil
  • ¼ cup (60g) peanuts, roughly chopped

Directions:

Brownies:

  1. Preheat oven to 325F. Grease or line a 9×9 inch baking dish with parchment paper.
  2. In a bowl, combine the almond flour, cassava flour, cacao powder, and salt. Set aside.
  3. In a mixing bowl, whip the eggs, coconut sugar, and vanilla extract until light and a little fluffy (about 2 minutes). 
  4. Microwave the chocolate chips on 50% power for 1 minute. Stir, then repeat until smooth and melted.
  5. Add the honey and melted chocolate to the egg mixture again. Now add the almond flour mixture and mix until combined.
  6. Pour the batter into the prepared baking dish and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely once done.

PB Cookie Dough:

  1. In a mixing bowl, combine the peanut butter, honey, and vanilla extract. 
  2. Add in the almond flour and salt, mix with your electric mixer until even.
  3. Mix in the chocolate chips.
  4. Press the mixture onto your cooled brownie, pressing down to make the top even.

Topping:

  1. Melt the chocolate chips in microwave on 50% power in 1 minute intervals, as you did before. Stir in the coconut oil.
  2. Drizzle onto the cookie dough layer and smooth the top with an offset spatula.
  3. Sprinkle with the chopped peanuts.
  4. Refrigerate for a few hours or until set, cut into 15 bars, and enjoy!