Chocolate Chip Brownie Bars

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Ingredients

Chocolate Chip Brownie Bar

• 2 cups Medjool dates, pitted
• 1 cup raw almonds1 cup raw walnuts
• ¼ cup cocoa powder
• 1 tsp vanilla extract
• ¼ tsp sea salt
• ½ cup vegan chocolate chips

Instant Almond Milk

• 1 TBSP almond butter
• 2 1/2 — 3 cups water
  Optional: pinch of salt, dash of vanilla extract, a pitted medjool date,

Chocolate Frosting

• 1 medium avocado, peeled and pitted
• 6 tbsp cocoa powder
• ¼ cup agave nectar or maple syrup
• 1 tsp vanilla extract
• pinch of sea salt

Instructions

Chocolate Chip Brownie Bar

Line an 8 x 8-inch square pan with parchment paper.
Using a food processor, process the dates into a thick paste. Add the almonds and walnuts and pulse until well combined. Add the cocoa powder, vanilla extract and salt and process to combine.
Fold in the chocolate chips by hand and then press the mixture into the prepared pan. Frost with chocolate avocado frosting, if desired. Freeze until firm enough to cut into squares, about 1 hour.
Makes 16 to 20 bars

Instant Almond Milk

In a blender, add 1 tablespoon of almond butter to 2 1/2-3 cups of water. Blend until smooth. Add the optional ingredients for a perfect, sweet beverage.
Makes approximately 3 cups

Chocolate Frosting

Using a food processor or blender, blend all ingredients until smooth.
Makes about 1 cup