This Chocolate Peanut Butter Fudge Brownie recipe is no-bake, raw, vegan, super simple to make and tastes divine. If you are a chocolate and peanut butter fan you will enjoy this recipe.
The bottom layer of this recipe is a nutty, raw, chocolate brownie. The top layer is a creamy, chocolate peanut butter fudge.
Before serving this recipe I drizzled over my famous peanut butter candy coating and dark chocolate candy coating.
This recipe rich and you only need a small slice of this dessert to feel super satisfied.
This recipe has worked its way up to one of my favorite dessert recipes.
For more of my favorite secretly healthy dessert recipes see the links below:
- Healthy Ginger Snap Cookies
- Healthy Double Chocolate Pudding Tart Avocado Chocolate Pudding
- The BEST Vegan SNICKERS Ice Cream Bites
- Double Chocolate Walnut Crunch Glazed Doughnuts
- Ginger Snap Cookie & Pecan Pie Ice Cream Sandwiches
- Healthy Chocolate Fudge Oat Bars
- Triple Peanut Butter Vegan Ice Cream Bites
- Dulce de Leche Banana Cream Pie
- Dreamy Lemon Cream Pie
- Vegan MOUNDS BAR Brownies
This recipe is gluten free, vegan, raw, dairy free, high fiber and packed with secret healthy ingredients.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 1 Cup Natural Almonds (You could also sub peanuts here if you wish)
- 1 Cup Natural Walnuts
- 1 Cup Soft Fresh Pitted Medjool Dates
- 1/4 tsp Sea Salt
- 1 tsp Vanilla Extract
- 3-4 Tbsp Natural Cocoa Powder (you can use carob here if you wish)
- 5 Large Ripe Avocados (Pitted and Peeled)
- 1/2 Cup All Natural Pure Peanut Butter (Almond Butter if you don't like peanut butter)
- 1 tsp Vanilla Extract
- 1/2 tsp Instant Espresso (Optional but gives it an awesome flavour)
- 1/4 Cup Plus 2 Tbsp Cocoa Powder
- 4 Tbsp Maple Syrup (Coconut Sap or Agave) *If you don't find this sweet enough feel free to add a few drops of liquid stevia.
- 1 Handful (to taste) Mini Vegan Chocolate Chips
Directions:
- Place all crust ingredients in the food processor and pulse until the mixture is a crumbly dough.
- Grease your 8x8 pan with a healthy non-stick cooking oil OR line with an over flowing piece of parchment paper for easy removal.
- Press dough evenly into the bottom of your baking dish.
- Place all chocolate peanut butter fudge ingredients (except mini chocolate chips) into a clean food processor bowl and blend until completely smooth stopping to scrape down the sides.
- Hand mix-in mini chocolate chips.
- Layer on top of chocolate brownie crust.
- Place in the freezer for 3 hours OR overnight.
- Remove from freezer, let sit for 5-10 minutes before slicing, slice and serve immediately.
- Store in the freezer.
- *In the pictures above I used the linked Icy Square Chocolate and Peanut Butter Coating.
DAMY Members - 1-2 Slices is a great treat option.
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