Raspberry & Peanut Butter Brownie

Recipe fits a 9" by 9" brownie tin.


250 pitted dates

400g dark chocolate (chopped)

half tsp salt

200g ground almonds

150g oat flour

4 tbsp peanut butter

250g raspberries


Place your dates into a saucepan and just cover with water.

Bring to a boil, then reduce to a simmer until the dates break down and become a paste, (this should take about 5 minutes).

Take your saucepan off the heat and add 200g of the chocolate, allow it to melt and stir together.

Add your date and chocolate mixture to a food processor, blend until combined.

Add the salt, ground almonds, oat flour and 2 tbsp peanut butter.

Blend until it forms a thick batter.

Line your tray with parchment paper and press your brownie batter down until its compact in the tin.

Melt the remaining 200g chocolate and mix with 2 tbsp peanut butter and a pinch of salt.

Sprinkle half of the raspberries over your brownie base, pour over your melted chocolate and peanut butter mixture, and sprinkle the rest of the raspberries over the top.

Place into the fridge for 2 to 4 hours to completely set.

Slice up and indulge in chocolate heaven! x