These little beauties are a twist on my Dark Chocolate & Cashew Bites.
The date caramel is a real winner and works great simply drizzled over vanilla ice-cream or to make healthy caramel squares using my recipe for Fruit & Nut Caramel Squares.
These salted peanut and date caramel brownies are also gluten-free so perfect for a fuss-free dinner party dessert for all served warm with a scoop of ice-cream or Greek yoghurt.
- 150g dates, de-stoned
- 1/2 tsp baking soda
- 2 overripe bananas
- 8 tbsp melted coconut oil
- 3 tbsp almond butter
- 400g tin butter beans, drained & rinsed
- 100g ground almonds
- 2 eggs
- 1 tsp vanilla extract
- 75g unsalted butter, softened
- 3 tbsp raw cacao powder or use 50g melted 70% dark chocolate
- 40g salted peanuts
- Preheat an oven to 170°C. Line a square sandwich tin with parchment paper.
- Place the dates & baking soda in a bowl, cover with bowling water & allow to soak for at least 20 mins to soften through.
- For the date caramel sauce: place the softened, drained dates in a measuring jug or blender with the bananas and melted coconut oil. Blitz until smooth, add the almond butter & blitz again. Reserve 3 tbsp of the sauce for the topping.
- With a food processor or electric hand beater (if using an electric hand beater, I would recommend you mash or blend the beans first), blitz all the remaining ingredients (except the cacao powder/melted chocolate & peanuts) with the date caramel together until smooth. Finally stir through the cacao powder/melted chocolate & 30g of the peanuts.
- Pour the brownie mix into the prepared tin, scatter the remaining peanuts and drizzle the caramel sauce over the top.
- Bake in the oven for about 30 mins until a skewer comes out clean.
- Leave to cool in the tin, remove and cut into generous squares.
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