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Raspberry Peanut Fudge Brownies [Vegan, Gluten-Free, Refined Sugar-Free]
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... Read More
Ingredients You Need for Raspberry Peanut Fudge Brownies [Vegan, Gluten-Free, Refined Sugar-Free]
How to Prepare Raspberry Peanut Fudge Brownies [Vegan, Gluten-Free, Refined Sugar-Free]
- Prepare the raspberry chia jam and place into the fridge.
- 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.
- Line an 8-inch brownie tin with parchment paper and preheat the oven to 350°F.
- Scoop the batter into the brownies pan and carefully even out (wet the spoon for easier handling of the sticky batter).
- 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.
- Place the brownies into the oven and bake for 25 minutes until golden brown on top.
- Let the brownies cool down completely and place into the fridge for minimum 2 hours (best overnight).
- Take out of the fridge to serve and cut up into pieces.
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