These brownies are so incredibly fudgy, with a few crunchy walnut pieces on the inside, covered with a fruity and creamy layer on top! Apart from being incredibly delicious they’re also completely refined sugar-free, naturally sweetened by dates, filled with healthy fats from avocado and peanut butter, gluten-free and can even be made oil-free! Such a healthy, nutritious and tasty treat! Perfect for any occasion really!

Raspberry Peanut Fudge Brownies [Vegan, Gluten-Free, Refined Sugar-Free]

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Serves

16

Cooking Time

25

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Ingredients

 
  • 2 cups tightly packed medjool dates, unpitted (about 20)
  • 1 medium avocado, ripe
  • 1/4 cup plant milk
  • 2 tablespoon melted coconut oil (alternatively nut butter)
  • 1/2 cup cacao powder
  • 3/4 cup almond flour
  • 1/2 cup walnuts, roughly chopped
  • 1/3 cup dairy-free dark chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • pinch of sea salt

Peanut swirl:

  • 2 tablespoons peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoon plant milk

Topping:

  • 1/2 cup raspberry chia jam
 
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Preparation

  1. Prepare the raspberry chia jam and place into the fridge.
  2. Add the dates, avocado, milk, coconut oil (or nut butter), vanilla extract and salt to a food processor and blend until you get a smooth mixture. Place the date paste into a bowl and add in cacao powder, almond flour, walnuts, baking powder, and chocolate chips. Use a spatula to mix everything together into a smooth sticky batter.
  3. Line an 8-inch brownie tin with parchment paper and preheat the oven to 350°F.
  4. Scoop the batter into the brownies pan and carefully even out (wet the spoon for easier handling of the sticky batter).
  5. In a small bowl mix together the ingredient for the peanut butter swirl. Place a few teaspoons of the peanut mixture as well as the raspberry chia jam onto the brownies. Use a toothpick to draw swirls into the batter.
  6. Place the brownies into the oven and bake for 25 minutes until golden brown on top.
  7. Let the brownies cool down completely and place into the fridge for minimum 2 hours (best overnight).
  8. Take out of the fridge to serve and cut up into pieces.
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