Chocolate Peanut Butter Brownies

Sink your teeth into a little end of the week decadence with this gluten-free, no bake brownie recipe featuring a creamy, coconutty peanut butter frosting.  While most peanut butter on the market is roasted, you can opt for jungle peanut butter or if not available try making your own from un-roasted peanuts ground into a butter with a food processor or blender. This recipe will have you licking your fingers clean!

Ingredients

Brownies

• 1 cup Almonds
• 3 tablespoons coconut sugar
• 1/4 cup raw cacao powder
• 1/8 teaspoon Himalayan salt
• 3/4 cup pitted, packed dates
• 2/3 cup natural peanut butter (RFR tip: use jungle peanut for a truly raw version)
• 2 teaspoons pure vanilla extract
• 2 teaspoons water

Peanut Butter Frosting

• 2/3 cup natural peanut butter (RFR tip: use jungle peanut for a truly raw version)
• 1/3 cup maple syrup
• 1/4 cup + 1 tablespoon warm water
• 2 tablespoons melted raw coconut butter/creme

Instructions

Brownies

1. Grind the almonds, coconut sugar, cacao powder, and salt into flour in a food processor.
2. Add the dates and process until they’re broken down. Add the peanut butter, vanilla, and water.
3. Process until all ingredients are evenly combined into a dough that holds together when pressed in your hand.
4. Press into the bottom of a plastic wrap lined 8×8″ pan.

Peanut Butter Frosting

1. Combine all ingredients together in a food processor until smooth and creamy. Spread over the top of the brownies.
2. Optional: Sprinkle with peanuts before chilling the brownies in the fridge for at least 4 hours (or up to overnight).