Chocolate-topped crunchy peanut cookie bars recipe

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  • Yield: 24 (1 × 2-inch) cookie bars


Coconut Maca Cookies
  • 3 cups coconut flakes, macaroon-cut or fine-cut
  • ½ cup green raisins
  • 2 tablespoons maca powder
  • ¼ cup raw honey (liquid or crystallized) or coconut nectar
  • 3 tablespoons raw coconut flour
  • 1 tablespoon coconut oil, solid
  • ½ teaspoon vanilla bean powder
  • ¼ teaspoon Himalayan salt
Crunchy Peanut Caramel
  • ½ cup jungle peanut butter
  • ¼ cup lucuma powder
  • ½ cup dates, pitted
  • ¼ cup raw honey (liquid or crystallized) or coconut nectar
  • 3 tablespoons coconut oil, solid
  • ½ teaspoon vanilla bean powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon Himalayan salt
  • ¾ cup lightly roasted whole jungle peanuts
Chocolate Layer
  • ½ cup cacao paste
  • 2 tablespoons coconut oil
  • 1 tablespoon cacao powder (optional)
  • 2 tablespoons lucuma powder
  • 3–4 tablespoons sun-dried cane juice crystals or coconut sugar
  • ¼ teaspoon vanilla bean powder
  • ¼ teaspoon mucuna extract powder (optional)
  • ¼ teaspoon passionflower extract powder (optional)
How to Make It
  1. In a food processor, mix the coconut flakes and the raisins until broken down into a fine flour.
  2. Add all remaining ingredients to the food processor, and mix until a loose dough forms.
  3. Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
  4. Set the cookie dough aside while making the Crunchy Peanut Caramel.
  5. Place all ingredients for the Crunchy Peanut Caramel, except the whole jungle peanuts, into a food processor.
  6. Mix the caramel until a smooth paste forms, add the whole jungle peanuts, and pulse until the peanuts are broken up a bit.
  7. Spread the Crunchy Peanut Caramel evenly over the Coconut Maca Cookie layer, and set aside.
  8. To make the Chocolate Layer, melt cacao paste in a glass bowl over a double boiler, stirring when it starts to melt. Take it off the heat just before melted, keep stirring until completely smooth, then add coconut oil, mixing until melted.
  9. If using coconut sugar, powder it by blending in a spice grinder; or use a high-power blender to blend and powder 1–2 cups of sugar, and use 3–4 tablespoons.
  10. Add all remaining ingredients for the Chocolate Layer to the bowl of melted cacao paste, and stir until completely smooth.
  11. Pour the Chocolate Layer over the Crunchy Peanut Caramel, and spread evenly.
  12. Tap the pan to get out any air bubbles, and chill for 45 minutes to 1 hour.
  13. Remove from the pan, place on a cutting board, and cut into small squares.

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