Peanut Butter Fudge Brownies
Serves
9
Total Time
135 MINS
Calories
206
All you need is a food processor for this amazing vegan brownie batter. Just press into a pan, spread with peanut butter and chill! No baking required.
- Cashew flour
1 cup (about 103.2 g)
- Buckwheat flour
1 cup (about 115.2 g)
- Cacao powder
2 tablespoons (about 11.1 g)
- Medjool dates
1 cup (about 148.8 g)
- Hot coffee
2 teaspoons (about 10 g)
- Kosher salt
1 pinch (about 0.18 g)
- Peanut butter
¼ cup (about 66 g)
INGREDIENTS
- 1. Prepare a clean square pan with waxed paper
- 2. Add cashew flour, buckwheat flour, cacao powder, medjool dates, hot coffee and kosher salt to a clean large mixing bowl
- 3. Blitz together until combined
- 4. Transfer batter to square pan and press down
- 5. Spread with peanut butter
- 6. Chill in fridge until firm
- 7. Slice
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
