Last night’s creation, Chocolate Peanut Butter Brownie Bars, was inspired by our dear friends Victor and Sandy. They prepared an amazing dinner for us and we brought the dessert. With a chocolate creation already rolling around in my head, Sandy emailed me and asked if I could make something chocolaty! How perfectly did that work out?! :)
To me it is always a good sign when silence falls upon the room when the first bite is taken. I watched Victor’s face to see if I could get a read on him as to if he liked it or not…his complete silence, his innocent concentration on his plate, and the witnessing of him scrapping up every last morsel and smudge of frosting off the plate, spoke volumes. No crumb was left behind. I will take that as a compliment.
The bottom layer is a rich, decadent chocolate, the middle layer is a scrumptious peanut butter layer and to top them both off, I dressed the brownie with a sinful chocolate frosting!
Yield: I used a 6×8 pan but you can change the size by adjusting the layer thicknesses.
Place the walnuts and salt in a food processor fitted with the S-blade process until finely ground.
Add the cocoa powder and process until the until the powder is incorporated. Then start adding in the dates.
Add the water and vanilla and process mixture until it begins to stick together. It will create a ball that rolls around in the food processor but be real gentle at this point, if you over process it the walnuts will release to much oil.
Line a 6-inch cake pan with a parchment-paper. This will make it easier to remove.
Pour the chocolate mixture into the pan and distribute it evenly.
Press down with your hand to compact.
Place in freezer while you make the peanut butter layer.
Peanut Butter Layer:
To make your oat flour, place the raw oats in the food processor and process until it becomes a fine powder.
Add in the remaining ingredients, except for the coconut oil and blend until well incorporated.
As the food processor is running, drizzle in the melted coconut oil. You may need to stop a few times and scrap the sides and spread the dough around evenly.
Remove the chocolate layer from the freezer. Add 1 1/2 cups of this peanut better batter on top and press firmly with your hand. You can make peanut butter cookies with the left over batter.
Place back in the freezer while you make the frosting.
Place all of the ingredients in a blender and process until smooth.
Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
Take the brownie batter from the freezer and pour on the frosting. Spread evenly, cover and chill until ready to serve.
The Institute of Culinary Ingredients™
To learn more about maple syrup by clicking (here).
What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
Is coconut butter the same as coconut oil? Click (here) to find out.
Are oats gluten-free? Yes, read more about that (here).
Are oats raw? Yes, they can be found. Click (here) to learn more.
Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.