Raw Peanut Butter Chocolate Brownies

This raw peanut butter chocolate brownie slice feels incredibly indulgent but is in fact guilt free!

Prep Time: 30 minutes Makes: 1 Tray


For the brownie:
1 cup oats (we love Alison’s Pantry)
1 cup dates (we love Alison’s Pantry)
3/4 cup cashews (we love Alison’s Pantry)
1/2 cup dutch cocoa powder
1/3 cup melted coconut oil (we love Olivado)
2 tbsp water
Pinch of sea salt (we love Chantal Organics)

For the caramel:
1 1/2 cups dark chocolate peanut butter
2/3 cup coconut cream (we love Chantal Organics)
1 cup coconut oil, melted and cooled (we love Olivado)
2/3 cup apple syrup (we love Chantal Organics)
2 tsp pure vanilla extract
Pinch of sea salt (we love Chantal Organics)

For topping:
1 cup freeze dried or fresh raspberries

Beer match
Emerson’s London Porter


  1. To make the brownie base, add all dry ingredients elements to a food processor and blitz until they resemble coarse bread crumbs. Add the coconut oil and water and pulse until the mixture starts to come together. Line a slice tray with baking paper and press the brownie mixture in the tin evenly. Set aside.
  2. In a food processor or blender, add all the caramel ingredients and blend until silky. If the mixture starts to split because of the oil, add more coconut cream, a tablespoon at a time and scrape down the sides of the food processor before mixing. Repeat until you obtain a smooth consistency.
  3. Pour the caramel mixture over the brownie base and even out using a spatula. Finish with a sprinkle of raspberries and pop in the freezer to set for at least 45 minutes.
  4. When ready to serve, remove from the freezer and allow the slice to thaw for a few minutes before slicing. Enjoy!
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