For the brownie layer:

  • 1 can of chickpeas, draied and rinsed (BUT SAVE THE CHICKPEA WATER)
  • 2 TBS EatNaked peanut butter- The consistency & flavour is PERFECT!
  • 1/3 cup EatNaked honey (although using honey will not make these vegan so you can substitute with maple syrup)
  • 1 TBS caramel essence
  • 1 serving Berry superfood powder
  • 1 TBS ground flaxseed
  • 1 tsp baking powder
  • 1/3 cup chopped carob chunks (Optional, but recommended)

For the cookie layer:

  • 1 cup rolled oats
  • 1/2 cup mixed nuts
  • 1 serving Berry superfood powder
  • 1/3 cup cocoa
  • 10 to 12 pitted dates, heated in the microwave to soften
  • 1/3 cup chickpea water (otherwise known as aquafaba)


  1. Preheat oven to 180 degrees and line a loaf tin with some tinfoil. Set aside.
  2. Add all of the brownie ingredients to a food processor and blend until smooth and creamy. Spoon this batter into a bowl and set aside.
  3. In a clean food processor add the oats, nuts, superfood powder and cocoa and blend for 45 seconds (I like the nuts to still have some chunks but you can blend for longer if you prefer)
  4. Add the heated dates and the chickpea water to the food processor and blend until a pliable dough starts to form. If the mixture is too dry, add 1 to 2 TBS of water and blend again.
  5. Press the cookie dough tightly into the loaf tin and then spread the brownie batter over the cookie layer.
  6. Bake for 25 to 30 minutes.
  7. Allow the Brookies to cool fully before slicing. Decorate by drizzling some melted peanut butter, a peanut butter caramel, some melted carob or some homemade chocolate over.
2019-04-02T10:05:47+00:00 Comments Off on Brookies