Cacao Nib Brownies with Peanut Butter Chocolate Sauce

cacao nib brownies with peanut butter chocolate sauce

Makes 12 brownies


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



  • 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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