I hope your 2015 has been off to a great start. I’ve been working on improving my nutrition while keeping a healthy balance. I’ve been craving sweets for weeks. I made muffins last week that didn’t turn out to be my favorite, so this weekend I decided to make something chocolatey that I would still feel good about putting in my body. I was inspired by a few other vegan fudge and brownie recipes and whipped this up tonight. They are so yummy! I think next time I’ll add more PB2. (They happen to be vegan and gluten free, but SHHH, don’t tell and people won’t even know!)
Here’s the recipe!
- 1/2 cup Bob’s Red Mill gluten free multi-purpose flour
- 1 1/2 cup fine oat flour (blend rolled oats in blender until fine flour)
- 1/2 cup raw cacao
- 1 tbsp baking powder
- 1 tsp salt
- 1 packed cup pitted medjool dates (soak if very dry)
- 1 ripe banana
- 1/4 cup creamy peanut butter
- 1 1/4 cup unsweetened coconut milk
- 3/4 cup coconut sugar
- 1 tsp pure vanilla
- 2 tbsp pure maple + 3 tbsp for swirling
- 1/8 – 1/4c vegan chocolate chips
- 3 tbsp PB2
Next time, I’ll try to take a better photo!
Preheat oven to 350F.
In a bowl, combine the first 5 ingredients
Add the next 6 ingredients (minus chocolate chips and the 3 tbsp PB2 and 3 tbsp maple for swirling) – blend well. Combine wet and dry ingredients.
Line a 9×13 glass pan with parchment paper or lightly coat with coconut oil spray and pour brownie mix in. Spread out and sprinkle on chocolate chips. Mix the PB2 and maple syrup (add a little coconut milk if necessary to thin out) and spoon on top, then swirl with a butter knife.
Bake for 25-30 minutes, or until toothpick comes out clean. Let them cool to allow them to set up. Most importantly, enjoy! (and maybe share at least a couple with others!)