Raw Chocolate Peanut Butter Brownies

I’ve been trying to create more raw and naturally-sweetened recipes for those of you who have a sweet tooth like me.  These brownies use dates as a sweetener and use nuts instead of flour.  They are gluten-free if you require that.

Making brownies with dates and nuts is more expensive, but you are getting high-quality ingredients and you really can’t eat a whole pan of these at once.

INGREDIENTS

First Layer-Brownie

• 2 cups walnuts
• 2 cups medjool dates, packed
• 1/2 cup + 1 tablespoon raw cocao powder
• pink salt (optional)

Second Layer-Filling

• 1/4 cup natural smooth peanut butter

Third Layer – Frosting

• 1 cup avocados, packed (approximately 3 small avocadoes)
• 1/3 cup raw cacao powder
• 6 large (soft) dates
• 2 tablespoons almond milk
• 2 tablespoons coconut oil
• pinch salt

DIRECTIONS

Base and Filling

1. Put the walnuts and dates into a food processor and pulse until they are broken into small pieces.
2. Add in the cacao powder and salt and pulse until fully combined.  If you want a less chunky brownie, process a bit longer.  Tip: Don’t over-process the mixture because the walnuts will release oils that will make the brownies feel greasy.
3. Press the mixture into a parchment-lined pan.  An 8×8 or 9×9 inch pan both work well.
4. Drizzle or spread the peanut butter over the layer.  It works easier if your peanut butter is slightly running to begin with.  Put in freezer while you make the frosting.

Frosting

1. Put the dates and almond milk into a high-powered blender and blend until a smooth paste forms
2. Add in the remainder of the ingredients and blend until smooth.  Use your damper to help get things moving, or scrape down the sides as you go.
3. Take the brownies out of the freezer and top with the frosting.
4. Store brownies in fridge for up to 4 days or cut and store in the freezer.  We actually like ours better straight out of the freezer.