Mostly Raw Peanut Butter Brownie Crunch Bars
This recipe has been one of the most satisfying chocolate recipes I have made to date. These squares are quite rich but light at the same time, you feel like you wont be able to finish a piece but once you do you feel like one more. They also pack a pretty good nutritional punch. They contain three different nuts plus antioxidant rich cacao and awesome brown rice puffs. The only down side to these brownies is that the puffs seem to get stuck in your teeth, so I would suggest eating them with a bit of floss on hand for when you finish. I promise they are worth it! Everyone who tried them said they were worth getting stuff stuck in your teeth for. Luckily I work in dental so it is more than likely I will have floss on me at any given time!
This is actually the first time I have tried a raw brownie recipe. I feel like it tastes more like a moist biscuit than a brownie but I loved the texture, it cut so easily into perfectly shaped little squares. Now all I want to do is experiment with different toppings for the brownies and come up with loads more flavour combinations. Next is a raspberry one I think.
It is quite a simple recipe and one that I am sure kids would love. I used to love those chocolate rice puff bars when I was a kid, and although I am not claiming that these taste the same, because they don’t, they still make me feel like I’m eating a kids treat! These brownies are also completely gluten free. Don’t forget to leave me a comment below if you have an questions or find me on social media 🙂
| Mostly Raw Peanut Butter Brownie Crunch Bars | Print |
- RAW BROWNIE:
- 1 cup walnuts
- 1 cup almonds
- 2½ cups pitted medjool dates
- ¾ cup cacao powder
- pinch salt
- CRUNCH TOPPING:
- 6 TBSP cacao powder
- 6 TBSP melted coconut oil
- 4 TBSP crunchy peanut butter
- 2 TBSP raw honey or maple syrup
- drop vanilla extract
- 1 cup puffed brown rice
- For the brownie: blitz your almonds and walnuts in a food processor until they resemble a rough flour. Add your cacao powder, salt and dates and blitz until dense and sticky. It may be worth chopping your dates slightly and adding them to your food processor bit by bit.
- Press mixture down firmly onto a square 18cm x 18cm brownie tin lined with baking paper and set aside
- For the topping: in a bowl mix together all your ingredients and well combined. It should resemble a thick crunchy sauce. Gently fold in your brown rice puffs and mix until well coated in sauce
- Pour your sauce mixture over your brownie base and smooth out with a spatula.
- Freeze for about 4 hours until set
- Once set cut into square and serve
