(almost raw) vegan peanut butter fudge brownies
- 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
- 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.
- 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.
- 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.
- When set completely, cut into small pieces with a warm knife. Eat straight from the freezer.