Ingredients

Brownie layer

• 1/2 cup raw almonds
• 1 cup raw walnuts
• 1 cup pitted fresh medjool dates
• 1/4 cup Vegan dark choc chips (I just used Lindt dark chocolate and broke them up)
• 1/2 cup cacao powder

Peanut butter layer

• 3/4 cup Mayver’s Peanut Butter
• Pinch sea salt
• 1 cup roasted peanuts
• 1/2 cup raw almonds
• 1/2 cup pitted fresh medjool dates

Method

1. In a food processor, pulse the dates well – remove and set aside in a bowl.Combine all the nuts until well combined together.
2. Whilst the processor is running, drop small amounts of the date paste into the processor until a dough texture forms. (if it’s a bit dry, add some more dates!)
3. In a pan (I use a 8X8 pan) line with baking paper so it’s easier to remove. Spread brownie layer and press down into an even layer. Pop it into the freezer whilst you make the Peanut Butter layer!

For the peanut butter layer

1. Pulse the dates in the food processor – remove and set aside.
2. Add all the nuts until well combined then add the Peanut Butter! Process until nice and combined/ glossy.
3. Press on top of the brownie layer! and place back into the freezer.

Recipe and photo provided by the talented @nanagirlloz