Ingredients
Scale
- 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
Instructions
- Prepare the raspberry chia jam and place into the fridge.
- 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.
- Line a 8″ brownie tin with parchment paper and preheat the oven to 175° (350°F).
- Scoop the batter into the brownies pan and carefully even out (wet the spoon for easier handling of the sticky batter).
- 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).
- Place the brownies into the oven and bake for 25 minutes until golden brown on top.
- Let the brownies cool down completely and place into the fridge for min. 2 hours (best overnight).
- 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)
