(almost raw) vegan peanut butter fudge brownies

(almost raw) vegan peanut butter fudge brownies

Ingredients:

  • 200g (2 cups) raw walnuts
  • 50g (1/2 cup) raw peanuts
  • 50g (3 tbsp) smooth peanut or almond butter, salted (if making completely raw, substitute this measurement for more Medjool dates)
  • 350g (around 22!) Medjool dates, pitted (or alternatively dried dates soaked overnight and drained)
  • 60g (1/3 cup) raw cacao/cocoa powder
  • 1 tsp vanilla essence

Peanut butter fudge:

  • 150g natural peanut/almond butter
  • 70g extra virgin coconut oil, room temperature – ideally a buttery consistency
  • 100g maple syrup (or rice malt syrup/honey)
  • 100g raw buckwheat groats
  • Cacao nibs and sea salt for topping

Directions:

  1. In a food processor on high speed, grind the walnuts and peanuts down to a fine, crumbly powder, scraping down the sides as needed. This took me about five minutes with my little hand-held one! Add the cacao powder and pulse to combine through the ground nuts.
  2. Add the peanut butter, vanilla essence and Medjool dates and process again on high to turn the ingredients into a sticky, fudgey mess. Press the brownie as best you can into a lined 9″ x 9″ baking tray. Pop in the freezer to set.
  3. Make the peanut butter fudge by beating the peanut butter, coconut oil and maple syrup on low speed (friction caused by higher speeds = heat = separated, not fudgey mess) with a hand-mixer. Alternatively mix by hand. Stir through the raw buckwheat groats. Spread the fudge mixture on top of the brownie. Set in the freezer for 30 minutes before topping with a sprinkling of cacao nibs and sea salt for extra crunch and chocolatey-ness.
  4. When set completely, cut into small pieces with a warm knife. Eat straight from the freezer.
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