4.5
2 ratings

Raw Vegan Peanut Brownie

Being vegan never tasted so good

A rich, delcious vegan version of a brownie. This recipe is courtesy of Chef Alina Z.

Below is a recipe featured in her new book, “Single and Hungry: A Realistic Guide to Food & Self-Love,” featuring 30 plant-based recipes + bonus healthy snacks, coming out on Valentine's Day!

Ingredients

For the brownie batter:

  • 2 Cups raw walnuts
  • 1 1/2 Cup medjool dates, pitted. Do NOT buy already pitted dates
  • 1 Cup raw cacao powder
  • 1/4 Teaspoon sea salt

Peanut caramel sauce:

  • 1/2 Cup coconut nectar
  • 1/2 Cup 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 Cups chopped peanuts

For the chocolate sauce:

  • 1/2 Cup coconut nectar
  • 2 Tablespoons cacao powder

Directions

For the brownie batter:

Process in 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.

 

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.

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.

For the chocolate sauce:

Mix the ingredients with a fork in a small bowl for about 2 minutes, until well-blended.

 

Nutritional Facts
Servings12
Calories Per Serving385
Total Fat17g27%
Sugar52gN/A
Saturated9g47%
Protein5g10%
Carbs63g21%
Vitamin A3µgN/A
Vitamin B60.2mg9%
Vitamin E0.7mg3.6%
Vitamin K2µg2%
Calcium53mg5%
Fiber9g34%
Folate (food)34µgN/A
Folate equivalent (total)34µg8%
Iron2mg11%
Magnesium87mg22%
Monounsaturated3gN/A
Niacin (B3)2mg10%
Phosphorus135mg19%
Polyunsaturated4gN/A
Potassium529mg15%
Sodium121mg5%
Sugars, added20gN/A
Zinc1mg8%