I’ve had a couple requests to post my Peanut Butter Brownie recipe on my blog, so here it is!
Remember, they’re gluten-free, refined flour & sugar-free, and have no eggs or butter, but they’re delicious! Make a batch this weekend – you won’t be sorry.
Peanut Butter Brownies
2 cups cooked quinoa (3/4 cup dry)
2 cups pitted dates
½ cup cocoa powder
2 tsp vanilla extract
4 tbsp coconut oil (melted)
½ tsp sea salt
½ cup natural peanut butter
4 tbsp real maple syrup
2 tbsp coconut oil (melted)
1/4 tsp sea salt
2 tbsp raw cacao nibs
Preheat oven to 350F
In a small pot, combine 3/4 cup dry quinoa with double the amount of water. Bring to a boil. Once boiling, turn heat down to low, cover and simmer for 15 minutes. Fluff with a fork.
In a food processor, combine cooked quinoa, dates, cocoa powder, vanilla, coconut oil and sea salt. Process until smooth (batter will be very sticky).
Spread batter into a small square baking pan. Bake for 20-25 minutes.
While brownies are baking; combine the ingredients for the frosting in a small bowl.
Allow brownies to cool before icing.
Cut into squares and store in the fridge or freezer – enjoy!