Peanut Butter Brownie Bars

Yield: 1 8x8 pan (about 25 squares)

Brownie Layer:

1 cup medjool dates, pitted

1 cup walnuts

1/2 cup almonds

1/2 cup cocoa powder

1/4 cup chocolate chips (semisweet or dark)

pinch sea salt

Peanut Butter Layer:

1/2 cup medjool dates, pitted

1 cup peanuts

1/2 cup almonds

1/2 cup peanut butter

pinch sea salt

1. Line an 8x8 pan with parchment paper and set aside.

2. To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl.

3. Combine walnuts, almonds, cocoa powder, and chocolate chips in the processor, and pulse until well combined.

4. While the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole pitted dates until a dough is achieved.

5. Using your hands, press into prepared pan until flat. Place into the freezer.

6. To make peanut butter layer, pulse dates in the food processor until small bits remain. Remove and set aside in a bowl.

7. Add almonds and peanuts and pulse until small bits remain.

8. Add peanut butter and the dates and process until well combined.

9. Press on top of brownie layer until smooth.

10. Freeze for at least 30 minutes before removing from pan. Cut into about 25 squares.

11. Store in an airtight container to keep fresh. Storing in the freezer will keep them fresh for weeks.


https://minimalistbaker.com/2-layer-no-bake-peanut-butter-brownie-bars/

Blueberry Squares

Yield: 8x8 dish

Filling:
2 tsp arrowroot starch
2 tsp water
3 cups frozen blueberries
1/4 cup honey
2 tsp lemon zest

Crust/Topping:
8 large pitted medjool dates
2 tbsp ground flax
1/4 cup water
1 cup unsweetened coconut flakes
1 1/4 cup rolled oats
1 tsp salt
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 cup almond meal
5 tbsp coconut oil, melted

Filling:
1. In a small bowl, combine arrowroot with water. Stir to combine.
2. Puree the blueberries in a food processor.
3. In a medium pan over medium heat, add blueberry puree, honey, and lemon zest. Bring to a boil and simmer for 2 minutes.
4. Reduce heat to low, add arrowroot mixture, and stir well for another full minute. Turn heat off to let cool.

Crust/Topping:
1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.
2. Boil a small pot of water. Place dates in a bowl and cover with the hot water. Soak for at least 10 minutes.
3. In a small bowl, combine ground flax meal with the water. Stir to combine. Set aside.
4. In a food processor, blend coconut flakes. Place in a mixing bowl.
5. Place strained dates, oats, salt, cinnamon, and vanilla in food processor and blend until ingredients are mixed well and resemble a dough.
6. Add almond meal and pulse a few times.
7. Pour this mixture into the bowl with ground coconut. Add warmed coconut oil and flax mixture. Mix well with hands so that a dough-like mixture forms.
8. Tightly pack a 1/2 cup of crust mixture and set aside for topping.
9. Place remainder of crust mixture into prepared pan. Tightly pack the crust so that it is evenly spread and level.

Assembly:
1. Pour the cooled blueberry mixture over crust and spread evenly.
2. Sprinkle the remaining 1/2 cup of crust topping over blueberry filling. Gently press the topping into the fruit.
3. Bake for 25 minutes. Let cool, then place into fridge for at least two hours to set.


http://mikaelareuben.com/recipes/blueberry-squares/

Cherry Almond Crumble Squares

Yield: 8x8 pan

Cherry Chia Seed Jam:
3 cups pitted cherries, roughly chopped
3 tbsp maple syrup
2 tbsp chia seeds
1/2 tsp almond extract

Almond Squares:
1 1/2 cups almond flour
1/4 cup brown rice flour
2 tbsp ground flax seeds
1 tsp baking powder
1/2 tsp salt
1/2 cup almond butter
6 tbsp maple syrup
1/2 tsp almond extract

1. Preheat the oven to 350F. Line an 8-inch square pan with parchment paper.
2. To prepare the chia seed jam (or just use 3/4 - 1 cup of pre-made jam), add pitted cherries and maple syrup to a medium-sized pot. Bring to a boil, then reduce heat to medium-low. Simmer for about 10 minutes, stirring frequently. Add chia seeds and cook until thickened, about 5 more minutes. Remove from heat and stir in almond extract. Set aside to cool.
3. To prepare the almond base, in a large bowl, whisk the dry ingredients together (almond flour, brown rice flour, ground flax seeds, baking powder, salt).
4. In a small bowl, mix together the wet ingredients (almond butter, maple syrup, and almond extract).
5. Add wet mixture to dry mixture and stir until thoroughly combined. Use your hands to knead the dough together.
6. Set aside 1/2 cup of packed dough for crumble topping later.
7. Press the remainder of the dough into the prepared pan. Smooth it flat and dock with a fork.
8. Bake for 8 minutes. Set aside to cool for 10 minutes.
9. Spread jam over the almond base and smooth out.
10. Crumble reserve dough on top of the jam.
11. Bake for another 12 to 15 minutes, or until crumble topping is golden brown.
12. Cool completely in pan before removing and cutting.

http://ohsheglows.com/2012/07/05/cherry-almond-crumble-squares/