Date and Cocoa Brownies
These date and cocoa brownies are made with only 5 wholesome ingredients and they also happen to be vegan, gluten-free and no-bake! They have a decadent texture of a traditional brownie while keeping things on the lighter side. Topped with a simple peanut butter ‘caramel’ and rich dark chocolate. The perfect healthier treat to satisfy your chocolate cravings.
Equipment
- Foor processor
- Heat-proof bowl
- Small bowl
- Spatula
Ingredients
- 220g Medjool dates or soft dates
- 150g smooth peanut butter
- 45g cocoa powder
- Pinch of salt
Peanut butter caramel layer
- 100g smooth peanut butter
- 1 tbsp maple syrup
- Pinch of salt
Chocolate topping
- 100g dark chocolate melted
Instructions
- Add the dates to a food processor along with the peanut butter and blend until you have an even mixture. Add the cocoa powder and salt and blend again to combine.
- Press the mixture into a cake tin lined with baking paper – I used a 22×12 cm loaf tin.
- Mix the peanut butter caramel ingredients in a bowl, then smooth over the brownies.
- Pour over the melted chocolate and freeze for 30 minutes.
- Slice into 8 squares. You can make smaller bite size versions if you prefer.
- Store in an air-tight container at room temperature or in the fridge for up to 5 days.
Notes
Store in the fridge for a firmer texture, or you can store it at room temperature as long as your kitchen isn't too hot!
Nutrition
Calories: 357kcalCarbohydrates: 38gProtein: 10gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 138mgPotassium: 548mgFiber: 7gSugar: 26gVitamin A: 46IUCalcium: 52mgIron: 3mg
Tried this recipe?Let us know how it was!