Preheat oven to 350°F. Line a 8 x 8" baking dish with parchment paper or spray with a little non-stick cooking spray.
In a food processor, combine all of the ingredients except the cacao powder. Process until the mixture is completely smooth, scraping down the sides of the bowl as needed. At this point, throw in any additions such as walnuts or mini chocolate chips and give it a quick pulse.
Scrape half of the batter into a bowl and add 2 tablespoons cacao powder. Stir with a spatula until well combined.
Evenly drop chocolate batter by spoonfuls into the prepared baking pan. Drop spoonfuls of the non-chocolate half around the baking pan, as well. With a knife, swirl the two batters together. Smooth the top to finish.
Bake for about 25 minutes or until a toothpick comes out mostly clean.
Store in an airtight container at room temperature or refrigerate for 5 days. Freeze in an airtight container up to 2 months.
Does not include additions such as walnuts or mini chocolate chips.*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.[nutrition-label]
Chocolate Peanut Butter Swirl Bars
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.