Holiday Healthy Peanut Butter Brownies
Looking for a healthy CHOCOLATE treat this holiday season? What if it was gluten-free, oil-free and vegan? Check out this recipe my mother shared with me. So good! Can’t wait to make them again. My kids approved!
1/2 cup dates
1/2 cup all natural peanut butter
1/2 cup navy beans, mashed
1/2 cup unsweetened non-dairy milk (I used almond)
1/4 cup sugar (I used sucanat, but any granulated sugar will work)
1 tbsp vanilla extract
1/2 cup cocoa powder
1/4 tsp baking soda
1/8 tsp sea salt
Peanut Butter Swirl-
1/4 cup all natural peanut butter
1/4 cup navy beans, mashed
2 tbsp unsweetened non-dairy milk (I used almond)
Pre-heat oven to 350 degrees.
Place dates in a 1/2 cup dry measuring cup and pour hot water over them until the measuring cup is full. Let sit for 5-10 minutes (depending on how hard dates are). Add peanut butter, beans, non-dairy milk, sugar and vanilla to a food processor or blender, and blend until combined. Add the soaked dates and the soaking water and blend again until smooth.
In a medium bowl mix together cocoa powder, baking soda and salt. Add the blended mixture and stir until combined.
Line 8 x 8 baking pan with parchment paper. Pour the mixture into baking pan and set aside.
Prepare the peanut butter swirl my adding the peanut butter, beans and non-dairy milk to a food processor or blender and blend until smooth.
Using a spoon drop spoonfuls of peanut butter swirl batter randomly over the brownie batter.
Insert a butter knife into the center of a peanut butter swirl blob (right down to the bottom of the pan) and pull the knife away from the blob in a swirl-like pattern. Repeat until all of the peanut butter swirl blobs have been cut/ swirled into the brownie batter.
Bake for 45 minutes and let cool completely in the pan before cutting and serving.
Hope you enjoy!
Source: WFM 1-10