Raw peanut butter chocolate brownies
This raw peanut butter chocolate brownie slice feels incredibly indulgent but is in fact guilt free!
Ingredients
For the brownie
- 1 cup oats
- 1 cup dates
- ¾ cup cashews
- ½ cup dutch cocoa powder
- â…“ cup Olivado coconut oil melted
- 2 tbsp water
- Pinch sea salt
For the caramel
- 1 ½ cups dark chocolate peanut butter
- â…” cup Chantal Organics coconut cream we love
- 1 cup Olivado coconut oil melted and cooled
- â…” cup Chantal Organics apple syrup
- 2 tsp pure vanilla extract
- Pinch of sea salt
For topping
- 1 cup freeze dried or fresh raspberries
Instructions
- To make the brownie base, add all dry ingredients 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.
- 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.
- 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.
- When ready to serve, remove from the freezer and allow the slice to thaw for a few minutes before slicing. Enjoy!
Tried this recipe?Let us know how it was!
