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Peanut Butter Brookies with Sacha Inchi Powder

Name: Peanut Butter Brookies with Sacha Inchi Powder
Prep time: 15 min
Total time: 2 h 15 min
Yield: 12 squares
Ingredients: 1/3 cup of peanut butter; 2 tablespoons of maple syrup; 1 tablespoon of melted coconut oil; 3 tablespoons of cacao powder; 6 tablespoons of oat flour; 1 tablespoon of HerbaZest Aguaje Powder; 1/3 cup of peanut butter; 2 tablespoons of maple syrup; 1 tablespoon of melted coconut oil; 8 tablespoons of oat flour; 1 tablespoon of HerbaZest Aguaje Powder; 2 tablespoons of dark chocolate chips; 1/3 cup of dark chocolate chips; 1 teaspoon of coconut oil

Updated: April 21, 2026

10 ingredients or less No-bake Make-ahead

These no-bake brookies combine a rich cacao brownie layer with a creamy peanut butter cookie layer for a soft, satisfying bite. Made with oats and sacha inchi, they provide plant-based protein, fiber, and healthy fats. Easy to make and store, they’re a nourishing treat to keep on hand.

Servings

12 squares

Total time

2h 15min

Prep time

15min

Chill time

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Directions

Mix the brownie ingredients in one bowl until a thick, fudgy batter forms.
Mix the cookie ingredients in another bowl until a soft dough forms.
Line a small dish with parchment paper. Form rough balls of both batters and place them interchangeably in the dish, alternating brownie and cookie batter in rows until the base is filled.
Gently press down to create an even layer, keeping the alternating pattern visible.
Melt the chocolate chips with the coconut oil until smooth. Pour over the top and spread evenly. Refrigerate for 1 to 2 hours, or until firm. Slice into squares and serve.