Cacao Nib Brownies with Peanut Butter Chocolate Sauce

cacao nib brownies with peanut butter chocolate sauce

Makes 12 brownies

INGREDIENTS:

50g Gluten Free Oat flour

30g ground almonds

250g medjool dates, stoned

110 coconut oil, melted

2 large eggs

75g cacao powder

100ml oat milk

1 tsp vanilla extract

30g cacao nibs

Peanut butter sauce (enough for 3-4 people):

3 tbsp runny peanut butter

3 tbsp cacao powder

2 tsp maple syrup

2 tbsp coconut oil

IMG_1633

METHOD:

  • Preheat the oven to 180oc
  • Grease and line an 8×8 inch square brownie tin with greaseproof paper
  • Combine the dates, coconut oil, eggs, vanilla and oat milk in a food processor until a smooth batter is formed
  • Add the oat flour, ground almonds, cacao powder and 25g the cacao nibs until they are completely combined
  • Pour the batter into the brownie tin, sprinkle on the remaining cacao nibs and bake for 15mins
  • Allow to cook completely for cutting and removing from the tin
  • To make the chocolate sauce melt the coconut oil over a simmering pan of water and whisk in the other ingredients

Cacao Nib Brownies with Peanut Butter Chocolate Sauce! I think chocolate cake makes the perfect celebration cake, so this year for my birthday I wanted to come up with a recipe for rich chocolate brownies to make for my family that could be served with a simple but delicious chocolate sauce! I decided on a variation of my favourite raspberry and peanut butter brownies so I replaced the raspberries and peanut butters with cacao nibs for added texture. They did not last long! I love them warmed a little bit and drowned in the chocolate sauce. It reminds me of eating those little microwaved chocolate steamed puddings when i was younger!

 

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