Peanut Brittle Brownies

Vegan, gluten-free and so incredibly delicious! These brownies are so divine – made without refined sugar and full of good fats to help your skin glow! Serve with some fresh berries for a perfectly balanced treat or my ayurvedic hot chocolate if you’re a chocolate fiend like me. Just try to stop at one!


Peanut Brittle Brownies


Makes:  15 slices


  • 2 tbsp chia seeds + 8 tbsp water
  • 1 cup dates
  • 3/4 cup almond milk
  • 3 tbsp maple syrup
  • 1/3 cup peanut butter
  • 2 tbsp coconut oil, melted
  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 3 tbsp raw cacao powder
  • For peanut brittle: 3 tbsp maple syrup and 1 cup roasted, unsalted peanuts



  1. Preheat oven to 180° C.
  2. Place chia seeds and water in a bowl and leave to soak for 10 minutes.
  3. Place dates in a bowl and cover with hot water, leave to soften for 10 minutes then drain and discard water.
  4. Combine the peanuts and maple syrup in a bowl then spread over a lined baking tray. Bake for 12-15 minutes until golden and bubbling. Remove from oven and leave to cool.
  5. In a food processor, add the soaked dates, chia seeds, almond milk, maple syrup, peanut butter and coconut oil. Blend until it forms a smooth, thick paste.
  6. Place the dry ingredients in a large mixing bowl. Stir with a wooden spoon until combined.
  7. Add the wet mixture to the dry ingredients and mix until just combined.
  8. Shatter the peanut brittle and mix half of the peanuts into the batter.
  9. Spoon the raw brownie mixture into a lined brownie tin.
  10. Bake for 25-30 minutes until cooked. Leave in tin until cool, slice and top with remaining peanut brittle.
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