Lauren Kuda

Coconut Cookie Ingredients:

• 1 1/4 cup large unsweetened coconut flakes

• 1/2 cup almond flour

• 1/4 cup date nectar or maple syrup

• 2 tablespoons solid coconut oil

• 1/4 teaspoon vanilla extract

• pinch of salt

• 3 tablespoons chocolate chips

 

Black Tahini Brownie Ingredients:

• 1/2 cup unsweetened cocoa powder

• 1/2 cup black tahini

• 1/4 cup date nectar or maple syrup

• 1 chia egg (1 tablespoon chia seeds + 2.5 tablespoons water, let sit for 15 minutes)

• 2 tablespoons butternut squash flour

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1/3 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees Fahrenheit and line a 8" x 8" baking pan with parchment paper.

2. For the brownie, combine wet ingredients in a large bowl and dry ingredients in a separate bowl.

3. Add the wet ingredients to the dry and mix well. The batter will be thick.

4. Fold in chocolate chips. Press evenly into the baking pan.

5. Add all cookie ingredients to a food processor and blend until combined with some small coconut chunks left. Fold in chocolate chips.

6. Distribute cookie dough evenly on top of the brownie mix. 

7. Bake for 23-26 minutes. The cookie layer will continue to firm up after removing from the oven.

8. Let cool completely before cutting into squares.