Description
Delicious and rich Vegan Peanut Butter Brownies made without any baking. These no-bake brownies combine a walnut and date base with a creamy peanut butter caramel layer, topped with a vegan chocolate and peanut butter drizzle. Perfect for a decadent, allergy-friendly treat that is easy to prepare and requires refrigeration to set.
Ingredients
Scale
Brownie Base
- 150 g walnuts
- 50 g cocoa powder
- ¼ teaspoon sea salt
- 150 g medjool dates, pitted
- 80 g smooth peanut butter
Peanut Butter Caramel
- 260 g smooth peanut butter
- 175 ml pure maple syrup
- 55 g coconut oil (solid)
- 1 teaspoon vanilla extract (optional)
- 100 g roasted peanuts
Topping
- 200 g vegan chocolate
- 100 g peanut butter
Instructions
- Prepare the Brownie Base: Add the walnuts, cocoa powder, and sea salt to a food processor and blitz until the mixture has a light crumb texture. Then add the pitted dates and 80 g peanut butter, continuing to blend for a few minutes until the mixture sticks together forming a dough.
- Form the Base: Line an 8×8″ square cake tin with parchment paper. Press the brownie dough evenly into the base of the tin using a spoon or a flat-bottomed glass to create an even layer.
- Make Peanut Butter Caramel: Combine 260 g peanut butter, maple syrup, coconut oil, and vanilla extract in a heat-resistant bowl. Heat over a double boiler (bain-marie) while stirring continuously until all ingredients melt into a smooth caramel.
- Mix and Spread Caramel: Remove the caramel from heat and fold in the roasted peanuts using a rubber spatula. Spread this caramel evenly over the brownie base. Place the tin in the fridge and chill for 3 to 4 hours to set.
- Prepare the Topping: Melt the vegan chocolate and 2 tablespoons (30 g) of peanut butter over a double boiler, stirring until smooth. In a separate bowl, melt the remaining peanut butter over a double boiler. Adjust thickness of melted chocolate or peanut butter with a little coconut oil if needed, so both have similar consistency.
- Decorate Brownies: Pour the melted chocolate over the chilled peanut butter caramel layer. Transfer the melted peanut butter to a piping bag or use a spoon to create lines on the chocolate. Use a wooden skewer to drag across the peanut butter lines in alternating directions to form a fan design.
- Refrigerate to Set: Carefully return the brownie tin to the fridge and chill for an additional 20 to 30 minutes to allow the topping to firm up.
- Slice the Brownies: Heat a sharp knife by placing it in a jug of boiling water. Dry the knife and use its warmth to gently cut through the brownies for clean slices.
- Store: Keep the brownies refrigerated in an airtight container or well wrapped for up to one week. They can also be frozen wrapped tightly for up to two months; allow at least one hour to defrost before serving.
Notes
- Ensure all ingredients, especially the peanut butter and coconut oil, are at the right consistency for easy melting and mixing.
- Use a sharp, warmed knife to get clean slices without cracking the topping.
- For best results, chill the brownies thoroughly between layers and before slicing.
- These brownies are best stored chilled and can be frozen for longer storage.
- Customize the nut types or vegan chocolate to fit preferences or dietary restrictions.
