I can’t remember where I first saw the idea for these brownies, but I am so glad I stumbled across them. I altered the original recipe to suit my own nut preference (and to what I had in the cupboard at the time). Vegan, dairy free and raw….they were bound to be a wonderful creation! They are a perfect lunchbox treat or team the brownie with some ice cream to make a fuss free pudding.
For The Brownie Layer
1 cup pecans (or walnuts)
1/2 cup hazlenuts (or almonds)
1 cup of dates
1/2 cup of dairy free chocolate
3tbps cacao powder
For The Peanut Butter Layer
1 1/2 cup of lightly salted peanuts
1/2 cup dates
Prep time: 15 minutes
Cooling time: 2.5hours
Line a tin that is at least 2 inches deep with baking paper, I used a 8×8 square tin. Now you are ready to make the brownie layer – put all of the ingredients in a food processor and pulse slowly, you want the mixture to still be crumbly, if it seems to be a bit dry, add a teaspoon of water.
Fill your lined tin with the brownie layer, try and spread the mixture evenly. Chill in the fridge for 30 minutes.
Take your food processor again and pulse the ingredients for the peanut butter layer. This mixture wants to be smoother than the brownie layer, so it might take a minute longer.
Add the peanut butter mixture on top of the refrigerated brownie layer and chill for a further 2 hours.
Once the stacks are completely chilled, remove from the fridge and cut into squares. The stacks might are quite delicate, so don’t be worried if they crumble as you cut them. The peanut butter and brownie stacks are quite filling so you want to cut bite-size pieces instead of my massive greedy slabs.
The stacks will keep in the fridge for approx. 2 weeks, I guarantee they will be eaten before then but just so you know 🙂