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How this works
Servings: 6
Ingredients
Brownie Batter:
- 2 cups raw walnuts
- 1 1/2 cups medjool dates, pitted. Do NOT buy already pitted dates
- 1 cup raw cacao powder
- 1/4 teaspoon sea salt
Peanut Carmel Sauce:
- 1/2 cup coconut nectar
- 1/2 cup medjool dates, pitted. Do NOT buy already pitted dates
- 1/2 cup coconut oil
- 1 tablespoon vanilla
- 1/2 teaspoon sea salt
- 2/3 cup chopped peanuts
Chocolate Sauce:
- 1/2 cup coconut nectar
- 2 tablespoons cacao powder
Instructions
- To make brownie batter: Process all ingredients in a food processor with an S-blade for 2-3 minutes, until well-blended. Separate the dough in 2 parts. Place one part in a small pan and push down with your hands. The dough should be about 1/2 inch thick.
- To make peanut caramel sauce: Blend coconut nectar, dates, coconut oil, vanilla and salt in a high-speed blender until smooth. Transfer to a bowl and mix in chopped peanuts.
- To make chocolate sauce: Mix ingredients with a fork in a small bowl for about 2 minutes, until well-blended.
Place peanut caramel sauce on top. Cover with the remaining brownie batter. Pat down with your hands to solidify and refrigerate to set. Cut in serving pieces and drizzle with chocolate sauce when ready to serve.
Notes
This recipe is featured in Chef Alina Z.’s new book, Single and Hungry: A Realistic Guide to Food & Self-Love, featuring 30 plant-based recipes plus bonus healthy snacks. She will be preparing healthy “couture chocolates” for the 2018 Oscars’ Style Lounge.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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