I’ve made a few variations of this recipe (hence the variety of photos) and the thing I love is how much mixing and matching you can do depending on what nuts/flavours are your favourite (I love almonds) also this recipe was made depending on what I had in the cupboard, as with all recipes, it’s always fun making a batch and then amending it to make it perfect for you.
[Makes roughly 24 square brownies]
- 50g Almonds
- 85g Cashew Nuts
- 100g Pitted Dates
- 10g Walnuts
- 30g Peanut Butter
- 1tsp Vanilla Extract
- 30g Cacao Powder (Can use cocoa powder)
- Optional: 50g Desiccated Coconut
- 1/4 tsp Cinnamon
- Almond Milk/Water to make it more blendable
I put all the ingredients in my Vitamix and blended, if it gets really tough add some water or almond milk, you want it to be blendable but also thick enough to squash into brownies. Often you will probably need to use a spatula to move everything towards the blades of the blender and then pulse. Remember that the harder you work to blend, the smoother the brownies will be, if you want chunkier brownies you don’t need to blend as much (see photos I made smooth and chunky variations).
Flatten onto a tray with a baking sheet on it and place in the fridge/freezer until hardened, if you use a metal baking tray this will be quicker.
Note: The two photo variations are with and without the desiccated coconut, one is with cacao and the other cocoa powder and also mixing up the nut ratios. Have fun!