Your body will enjoy protein, omega-3 fatty acids and antioxidants by eating this dessert! Yay!
I made these on a day that the temperature was 86 degrees and the humidity was 78%. Not exactly a day you want to scorch up the kitchen by turning on the oven to make brownies. All you need for these is a nine inch square pan and a food processor.
These brownies are simple and delicious and will definitely please and satisfy the kiddos! When I was making them my son walked into the kitchen and said, "Yum, I smell brownies!"
Raw Chocolate Peanut Butter Brownies
1 c. walnuts
1/2 c. almonds
2 T. chia seeds
2 T. shredded unsweetened coconut
1 c. pitted dates
1 c. raisins
2 t. vanilla extract
1/4 c. cocoa powder
pinch of salt
In the bowl of a food processor add nuts and grind until crumbly. Add chia seeds and coconut and whiz to incorporate. Transfer mixture to a bowl. Without cleaning the food processor add dates and raisins. Grind until texture is like a thick paste. Add nut mixture to date mixture in the food processor and add cocoa powder, vanilla and salt. Grind again until mixture can hold together when pinched. Divide mixture in half and set aside.
Peanut Butter Layer
1/2 c. almonds
1/4 c. walnuts
3/4 c. raisins
1/2 c. oatmeal
1/2 c. peanut butter (no sugar please)
Grind nuts, raisins and oatmeal in the food processor until crumbly. Add peanut butter and whiz until mixture comes together and can hold its shape. Set aside.
Line a nine inch square baking dish with parchment paper. Using half of the brownie mixture press firmly into the bottom of the pan. Next press in the peanut butter layer. Add the second half of the brownie mixture on the top and press again.
Gently lift parchment paper out of the pan onto a cutting board. Using a sharp knife cut brownies into 16 equal squares.
Eat and enjoy! No waiting for the brownies to bake!
Store in an airtight container layering with parchment paper so brownies don't stick together.