Raw Fudge Peanut Butter Brownies

Raw Fudge Peanut Butter Brownies


18 May 2015


Amazingly tasty, guilt-free and healthy, these brownies are an absolute melt-in-your-mouth delight. Free from refined-sugar, gluten, dairy and egg, they’re also full of antioxidants, protein and fibre! This recipe is my go-to fix whenever my cravings for dessert and chocolate rears its greedy head. And another upside is that it barely takes any time to do it. All you need to do is chuck all the ingredients into a food processor, blend, and then let the mixture sit in the fridge or freezer.. and voila!

When I first started making raw brownie recipes, I tried out the recipes posted by my all-time favourite healthy food bloggers on Instagram - @deliciouslyella, @talinegabriel and @secretsquirrelfood. Then I started experimenting with a different mix of ingredients to tailor to my tastes and preferences and came up with this - my very own version of raw fudge brownies. If like me, you love chocolate and peanut butter desserts but want to maintain a healthier diet (free of refined-sugar and allergenic ingredients), then give this recipe a try. All it takes is 5-10 minutes! And don’t be afraid to adjust and experiment to find the flavour and balance that’s perfect for you.

Ingredients: (Makes 30 brownies)

  • 600g of Medjool dates (these are the best dates to use as they create the stickiness for the mixture)
  • 4-5 tablespoons of organic peanut butter (I like the Meridien brand)
  • 3 tablespoons of coconut nectar/honey/maple syrup (optional: you can reduce or remove this if you don’t like sweet desserts)
  • 1 cup of raw cacao powder (you can buy this from any of these stores here)
  • 4-5 tablespoons of flax meal (you can buy this from any of these stores here)
  • 1 cup of walnuts/pecans
  • 4-5 tablespoons of water
  • ½ teaspoon of cinnamon (you can add more if you like a spicy kick)
  • ¼ cup cacao nibs
  • Toppings of your choice (I used crushed almonds)



  1. Add the walnuts or pecans into the food processor (I use Breville) and blend till they crumble into tiny pieces. If you prefer a crunchier taste then best not to blend them for too long.
  2. Keep the crumbled walnuts/pecans in the processor and add half a portion of each of the remaining ingredients into the processor, then blend till smooth, thick and gooey. Slowly add the 2nd half portion of the ingredients and continue to blend. You should now have a nice thick and creamy chocolate mixture.

  3. Line a baking tray with a thin layer of coconut oil around the base and sides. This will help prevent the mixture from sticking to the tray. If you prefer you can also use a layer of baking paper instead.
  4. Place the brownie mixture into a baking tray and press it out evenly. You can add toppings if you’d like then set it in the fridge (for 3-4 hours) OR the freezer (for 1 hour).

  5. It is best served chilled and kept in the fridge for freshness.

If you prefer a soft gooey texture, I would recommend taking it out from the fridge or freezer for 10 mins before serving.

Do let us know how yours turns out or share your version with us.


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