Peanut Butter Fudge Brownies [Raw, Vegan, Gluten-Free]

Contents

Peanut Butter Fudge Brownies [Raw, Vegan, Gluten-Free]Ingredients You Need for Peanut Butter Fudge Brownies [Raw, Vegan, Gluten-Free]How to Prepare Peanut Butter Fudge Brownies [Raw, Vegan, Gluten-Free]Peanut Butter Fudge Brownies [Raw, Vegan, Gluten-Free]

It’s going DOWN with these bad boys. I know there are a lot of brownie recipes out there but C’MON, MAN. You can never have too many raw vegan love bites … am I right? I don’t have a whole lot to say about this recipe. The title tells you everything you need to know: peanut butter. fudge. brownies. See?

Peanut Butter Fudge Brownies [Raw, Vegan, Gluten-Free]

Ingredients You Need for Peanut Butter Fudge Brownies [Raw, Vegan, Gluten-Free]

Base:

1 cup cashews
1 cup buckwheat groats
2 cups Medjool dates
2 tablespoons cacao powder
1/2 teaspoon sea salt

Middle:

1/3 cup peanut butter (or almond butter)
1 tablespoon water

Top:

3 tablespoons coconut oil
1 tablespoon maple syrup
1 tablespoon cacao powder

How to Prepare Peanut Butter Fudge Brownies [Raw, Vegan, Gluten-Free]

To make the base: grind the cashew and buckwheat into flour in a high speed blender. Transfer to a food processor and add the rest of the ingredients. Process until it all starts to stick together. If it’s still too crumbly, add more dates or 1 tablespoon of coconut oil or water. Press into the bottom of a 4X2 baking pan or whatever mold/shape you like.
Once it sets a bit, spread on the peanut butter. If your PB is too thick, just whisk in 1 tablespoon of water.
To make the top: stir together the ingredient until smooth. Pour on top of the peanut butter layer and let the whole thing chill in the fridge (pun intended) for a couple hours or ideally overnight so the flavors can get to know each other. Slice and nom!