Peanut Butter Fudge Brownies

1 cup cashews
1 cup buckwheat groats
2 cups Medjool dates
2 tablespoons cacao powder
1/2 teaspoon sea salt

1/3 cup peanut butter (or almond butter)
1 tablespoon water

3 tablespoons coconut oil
1 tablespoon maple syrup
1 tablespoon cacao powder

To make the base: grind the cashew and buckwheat into flour in a high speed blender. Transfer to a food processor and add the rest of the ingredients. Process until it all starts to stick together. If it’s still too crumbly, add more dates or 1 tablespoon of coconut oil or water. Press into the bottom of a 4X2 baking pan or whatever mold/shape you like.

Once it sets a bit, spread on the peanut butter. If your PB is too thick, just whisk in 1 tablespoon of water.

To make the top: stir together the ingredients until smooth. Pour on top of the peanut butter layer and let the whole thing chill in the fridge (pun intended) for a couple hours or ideally overnight so the flavors can get to know each other.

Photo Credit:  rosmary

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