These no-bake brookies combine rich cacao with the naturally nutty flavor of peanuts for a soft, satisfying texture. Made with oats and sacha inchi, they offer plant-based protein, fiber, and healthy fats. Easy to prepare and store, they're a nourishing treat to keep on hand.
- In a bowl, mix the peanut butter (1/3 cup), maple syrup (2 tablespoons), and melted coconut oil (1 tablespoon) until smooth. Add the cacao powder, oat flour (6 tablespoons), and sacha inchi powder (1 tablespoon), and stir until a thick, fudgy batter forms.(5 minutes)
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In a separate bowl, combine the peanut butter (1/3 cup), maple syrup (2 tablespoons), and coconut oil (1 tablespoon). Add the oat flour (8 tablespoons) and sacha inchi powder (1 tablespoon), then fold in the chocolate chips (2 tablespoons) until a soft dough forms.(5 minutes)
- Line a small dish with parchment paper. Form rough balls of both batters. Place them interchangeably in the bottom of the dish, alternating brownie and cookie batter in two rows until the base is filled.(5 minutes)
- Gently press the batters down to fill the dish and create an even surface, keeping the alternating pattern visible.(2 minutes)
- Melt the chocolate chips (1/3 cup) with the coconut oil (1 teaspoon) until smooth. Pour over the top and spread evenly. Refrigerate for 1 to 2 hours, or until firm. Slice into squares and serve.(2 hours)
Peanut butter
