Chocolate Chip Cookie Dough Brownie Rolls

Gluten free, vegan, grain-free, and refined sugar free! 

INGREDIENTS

FOR BROWNIE BATTER 

• 1 cup banana flour 
• 1/4 cup raw cacao powder
• 1/2 teaspoon salt 
• 1/2 cup natural peanut butter 
• 2 flax eggs (2 tbsp flaxseed meal + 3.5 tbsp water)
• 1 cup unsweetened flax milk (or other unsweetened plant-milk)
• 4 ounces Lily's Dark Chocolate (chocolate bar, baking bar, or baking chips)
• 1 tsp pure vanilla extract 

FOR COOKIE DOUGH 

• 1 + 2/3 cup cassava flour 
• 1 cup date sugar 
• 1/4 teaspoon salt 
• 1/2 cup coconut butter (manna) 
• 1 tsp pure vanilla extract 
• 1 cup unsweetened flax milk 
• 1/2 cup Lily's Dark Chocolate Chips

INSTRUCTIONS

First, make your brownie batter. Start by making your flax egg and letting it gel up while you whisk all dry ingredients together in a large bowl. 

Then add the chocolate and peanut butter together in a glass measuring cup and melt in the microwave for 30 seconds. Remove and stir, and microwave in additional 10-second increments if needed. 

Add all the wet ingredients into the bowl with the dry ingredients and stir until a spreadable batter forms. 

Set your brownie batter aside while you make the cookie dough. 

In a large bowl, whisk together all the dry ingredients, then add the wet ingredients and stir until a dough forms. NOTE: cassava flour absorbs a lot of liquid, so if needed add more plant-milk until you have a dough that sticks together and will be rollable. 

On a large piece of parchment paper, roll out the cookie dough into about a 10.5x12 inch rectangle. It'll be about an inch to an inch and a half thick. 

Next, carefully spread the brownie batter over the top of the cookie dough, edge to edge. 

Gently roll into a log, using the parchment paper if needed. If the cookie dough starts to crack, just pinch it together with your fingers and continue. 

OPTIONAL: Wrap the log in plastic wrap and chill in your fridge for about 20 minutes and then slice. 

Slice into 2 inch pieces and drizzle with melted chocolate! Store leftovers in an airtight container in the fridge. 

Recipe from healthylittlevittles.