These Chocolate Peanut Butter Brownies are super easy to make. No bake, raw, vegan and gluten-free they are full of flavour. No-one will know that they are good for you with their intense chocolate and peanut butter taste | Imagelicious8" round pan
In a food processor, combine all the ingredients and process until very smooth. You may need to stop it a few times and use a spatula to get the mixture off the sides. If the mixture is too dry, add an extra spoon of maple syrup or rum/brandy/orange juice or even a teaspoon of water.
Place the mixture into a parchment lined form and spread evenly.
Sprinkle with chopped peanuts and press down if using.
Refrigerate for at least 30 minutes. Or freeze for 10-15 minutes.
Store in the fridge for up to a week.
* I used both honey dates and medjool dates for this recipe. I love medjool dates, but I find it's a shame using them in these brownies as their beautiful flavour and texture gets hidden. I suggest using honey dates as they are still sweet and soft and a bit cheaper than medjool dates.** Use either plain regular peanut butter or natural peanut butter. If you are using natural peanut butter which has no extra sugar, you might need to add a bit more maple syrup but I don't. I've tried the recipe with both types of peanut butter.*** Powdered peanut butter adds extra peanut buttery goodness. You don't have to use Powdered Chocolate Peanut Butter and you can use regular one. Alternatively, you don't even have to use powdered peanut butter at all. I haven't tried these brownies without it, but I have a feeling that it could be simply omitted or replaced by extra cocoa powder. If you just omit powdered peanut butter you may need to reduce the amount of liquid, i.e. less maple syrup/rum. This is just a guess as I haven't tried those substitutions.**** Orange oil is my absolutely favourite ingredient to use in baking. It's not necessary but I highly recommend investing in a bottle. It'll last or a while.