Chocolate Peanut Butter Brownies

By Chef: Heather Pace
Posted: January 22, 2015


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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!


  • 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


  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).