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30 • minutes
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1 • tray
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Not too hard!

Raw Peanut Butter Chocolate Brownies

5/5 (2)

Ingredients

  • For the brownie
  • tick1 cup Chantal Organics Jumbo Rolled Oats
  • tick1 cup select dates (we love Alison’s Pantry)
  • tick3/4 cup cashews (we love Alison’s Pantry)
  • tick1/2 cup Dutch cocoa powder (we love Donovans)
  • tick1/3 cup melted Chantal Organics Coconut Oil
  • tick2 Tbsp water
  • tickPinch of Chantal Naturals Sea Salt Fine
  • For the caramel
  • tick1.5 cup dark chocolate peanut butter (we love the Nut Brothers)
  • tick2/3 cup Chantal Organics Coconut Cream
  • tick1 cup Chantal Organics Coconut Oil, melted and cooled
  • tick2/3 cup Chantal Organic Apple Syrup
  • tickA pinch of Chantal Naturals Sea Salt Fine
  • For topping
  • tick1 cup freeze dried or fresh raspberries
  • tickBeer match: Emerson’s London Porter

instructions

  • Step 1.

    To make the brownie base, add all dry ingredients elements to a food processor and blitz until they resemble coarse bread crumbs. Add the coconut oil and water and pulse until the mixture starts to come together. Line a slice tray with baking paper and press the brownie mixture in the tin evenly. Set aside.

  • Step 2.

    In a food processor or blender, add all the caramel ingredients and blend until silky. If the mixture starts to split because of the oil, add more coconut cream, a tablespoon at a time and scrape down the sides of the food processor before mixing. Repeat until you obtain a smooth consistency.

  • Step 3.

    Pour the caramel mixture over the brownie base and even out using a spatula. Finish with a sprinkle of raspberries and pop in the freezer to set for at least 45 minutes.

  • Step 4.

    When ready to serve, remove from the freezer and allow the slice to thaw for a few minutes before slicing. Enjoy!

Chantal Organics Products used

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Coconut Oil Deodorised/Neutral
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Jumbo Rolled Oats
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Sea Salt Fine
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Apple Syrup
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Coconut Cream

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