Blueberry Cookie Dough Brownie

Ingredients 

Brownie Cake Crust:

• 1 cup sunflower seeds
• ⅓ cup cacao powder
• 1 teaspoon baking powder
• 1/3 cup organic maple syrup
• ¼ teaspoon Himalyan sea salt
• ¼ cup and 2 tablespoons filtered water
• 2 tablspoons gluten-free oat flour
• 1 tablespoon brown rice flour
• 2 tablespoons SANO chocolate plant-based protein powder
• 1/3 cup vegan refined sugar-free chocolate chips

Cookie Dough:

• blanched almond flour
• coconut flour
• organic maple syrup
• coconut oil
• almond butter
• Himalyan sea salt (just a hint)
• 1 teaspoon baking powder
• 1/3 cup organic maple syrup
• ¼ teaspoon Himalyan sea salt

Directions

Brownie Cake Crust:
Heat oven to 350 F and grease 9" x 5" loaf pan with coconut oil.  Blitz the sunflower seeds in a high speed blender until them become flour.  Add the rest of the dry ingredients and blend.  Add the liquid ingredients and blend for 2-3 minutes until smooth.  Mix in the chocolate chips.  Bake for 35 minutes.

Cookie Dough:
Take the ingredients listed above and add little by little—adjusting for consistency and flavor—until it looks and tastes like cookie dough.  Then mix in the vegan refined sugar-free chocolate chips.  Pour and pat down the cookie dough in the pan over the chocolate layer and place in the fridge for a least 2 hours.

Add organic blueberries and dried malva flowers. 

(Makes 8 servings)