This brownies are so delicious, the combination of melty self-made chocolate, the thinly spread, rich peanutbutter filling and the sweet and so gooey bottom layer, is simply to die for! They were one of my bestsellers at the vintage and design market in Innsbruck yesterday, yayyy! I was so happy people liked them so much. They’re very easy to make, you’ll see!
How to prepare
about 12 squares
- 1 cup walnuts or almonds, grounded
- 1 cup buckwheat flour
- 2 cups big and juicy gooey medjool dates, pitted
- 2-3 tablespoons cacao powder (depending on how chocolatey you like it)
- 1/2 teaspoon salt (I like pink himalayan salt best, but every salt works)
- 1 teaspoon coconut oil
- 1/3 cup unsalted and unsugared pure peanut butter
- 1 tablespoon water
- 3 tablespoons coconut oil
- 1 tablespoon yacon syrup (or rice syrup, maple syrup work as well)
- 1 tablespoon cacao powder
Start with the base and put together all the ingredients in a food processor. Process until it starts to stick together well between your fingers. Put parchment paper into a baking dish or tupperware (you could also mold it into cupcake forms or whatever mold/shape you like) and press the dough evenly into the bottom. Put it into the fridge to let it set a bit.
Prepare the middle layer and stir the peanut butter and water together – it will soon turn from creamy into sticky, then it’s perfect. Spread the peanut butter on the base layer (just use your fingers, it worked best for me) and put it back into the fridge.
For the top layer stir together the ingredients in a separate bowl until smooth. You can add some more cacao powder if you like a bit more of a dark chocolaty taste, or as well add some syrup for more sweetness. Pour on top of the peanut butter layer and let this awesome mixture chill in the fridge ideally overnight, then slice it into squares and enjoy!
♥ You can also easily freeze the brownies for an upcoming occasion or so. Just let them thaw about 30 min before you want to serve them, then slice them in squares and you’re ready to nomnomnom …
Inspired by the amazing Emily from thisrawsomeveganlife