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 even be made oil-free! Such a healthy, nutritious and tasty treat! Perfect for any occasion really! 🙂

The base of these brownies are a mixture of soft ooey-gooey Medjool dates and almonds/walnuts, which makes them super fudgy, deliciously sweet and nutritious.

If you decide to give these beauties a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥

Raspberry Peanut Fudge Brownies

Prep Time 10 mins

Total Time 35 mins

Serves 16 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Ingredients

Scale 1x2x3x

• 2 cups tightly packed KoRo Medjool dates, unpitted (about 20)
• 1 medium avocado, ripe
• 1/4 cup plant milk
• 2 Tbsp melted coconut oil (alternatively nut butter)
• 1/2 cup KoRo cacao powder
• 3/4 cup almond flour
• 1/2 cup walnuts, roughly chopped
• 1/3 cup dairy-free dark chocolate chips
• 1 tsp vanilla extract
• 1 tsp baking powder
• pinch of sea salt
• Peanut swirl:
• 2 Tbsp KoRo peanut butter
• 1 Tbsp maple syrup
• 2 Tbsp plant milk
• 1/2 cup raspberry chia jam

Print Recipe

Pin Recipe

Instructions

1. Prepare the raspberry chia jam and place into the fridge.
2. 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.
3. Line a 8″ brownie tin with parchment paper and preheat the oven to 175° (350°F).
4. Scoop the batter into the brownies pan and carefully even out (wet the spoon for easier handling of the sticky batter).
5. In a small bowl mix together the ingredient for the peanut butter swirl. Place a few tsps of the peanut mixture as well as the raspberry chia jam onto the brownies. Use a toothpick to draw swirls into the batter (see video).
6. Place the brownies into the oven and bake for 25 minutes until golden brown on top.
7. Let the brownies cool down completely and place into the fridge for min. 2 hours (best overnight).
8. Take out of the fridge to serve and cut up into pieces.

Description

As in all of my recipes, 1 cup equals 250 ml. Brownie tin: 8x8x2 inch (20x20x5 cm)

Disclaimer: Please note that some of the links above are affiliate links and if you purchase through those links I’ll receive a small commission with no additional cost to you. I’m only affiliated with companies and products that I recommend and trust. This is a great and easy way to support me, without spending extra money and I would be eternally grateful for your help!