Description
One of my favorite fun healthier cold summertime desserts: a melt-in-your-mouth cashew cookie base with a decadent chocolate layer on top. Paleo, Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free.
Ingredients
Cashew Cookie Base:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup creamy cashew butter
- 1/3 cup coconut oil
- 1/3 cup Swerve “brown sugar” OR granulated monk fruit
- 1 tsp. vanilla
- 1/4 tsp. sea salt
Chocolate Layer:
- 100 grams (about 2/3 cup) cacao paste
- 1/3 cup coconut oil
- 2 tbsp. cold brew
- 2 tbsp. almond flour
- 3 tbsp monk fruit, powdered in a spice grinder
Optional Toppings
- unsweetened coconut flakes
- sea salt
Instructions
- Preheat the oven to 350F. Prepare an 8×8″ baking pan with parchment paper and set aside.
- Combine all of the ingredients needed for the cashew cookie layer into the bowl of a food processor. Pulse on high until a thick cookie dough forms.
- Press the cookie dough evenly into the prepared baking pan. Bake for 10-12 minutes, until the edges are slightly golden-brown in color.
- While the cookie base bakes, combine all of the chocolate layer ingredients into a microwave-safe bowl. Microwave in 45-second intervals until the mixture is completely smooth and melted.
- Spread the chocolate mixture evenly over the cashew cookie base.
- (Optional) While the chocolate is still melted, sprinkle the top with unsweetened coconut flakes and sea salt.
- Freeze for at least an hour. Slice and serve chilled for the best summer dessert!
Notes
100% baking chocolate can be used in place of cacao paste.
Any creamy nut butter can be used in place of cashew butter, but color and flavor may vary.
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 bar
- Calories: 110
- Sugar: 0.5
- Fat: 9
- Carbohydrates: 4
- Fiber: 2
- Protein: 2
Keywords: paleo, vegan, vegan dessert recipe, healthy baking, summer dessert recipe, cashew butter, refined-sugar-free, grain-free, gluten-free baking, easy dessert recipe