No-Bake Peanut Butter Brownie Squares

Method

1. For the brownie layer, place the dates in a food processor and pulse until only small bits remain. Remove and set aside in a small bowl.
2. Add the walnuts, almonds, chocolate chips, and cocoa powder to the processor. Pulse until well combined. With the motor running, gradually drop in the reserved date bits until a dough forms that begins to ball up. If the mixture is too dry, add a few extra whole pitted dates until it holds together.
3. Line an 8x8-inch pan (or similar size) with parchment paper or plastic wrap, leaving some overhang for easy removal. Press the brownie dough evenly into the pan, using your hands or a spatula to flatten it. Place the pan in the freezer.
4. For the peanut butter layer, process the dates in the food processor until small bits remain. Remove and set aside in a bowl.
5. Add the raw almonds and roasted peanuts to the processor and pulse until they are broken into small bits. Add back the reserved date bits and the peanut butter, then process until the mixture is well combined and holds together.
6. Press the peanut butter mixture evenly over the chilled brownie layer, smoothing the top with your hands, a spatula, or a piece of plastic wrap to make it perfectly flat.
7. Freeze the assembled bars for at least 15 minutes, or until firm enough to slice. Remove from the pan using the overhang, then cut into about 20 squares. Store in an airtight container in the freezer to keep fresh for weeks.