Vegan Peanut Butter Swirl Brownies
You will need:
For the batter:
2/3 cup (60g) almond meal/flour
1/4 cup (30g) buckwheat flour
1/2 cup (60g) other gluten free flour
1 tsp baking powder
3/4 cup cacao powder
3 chia eggs (Each chia egg is 1 tbsp chia seeds + 3 tbsps water)
12 (250g) medjool dates
3/4 cup almond milk
1/3 cup (50g) coconut oil
For the swirl:
6 tbsps natural peanut butter
1 tbsp coconut oil
2 tbsps coconut sugar
Preheat your oven to 180C and form your chia eggs, by combining 3 tbsps chia seeds with 9 tbsps water and leaving it in the fridge for at least 20 minutes to firm up and become gooey.
Meanwhile combine the flours in a bowl with the cacao powder, then stone your dates and put them in the food processor with 1/4 cup of the almond milk and the coconut oil. Process until it makes a thick, gooey caramel and then add it to the bowl with the dry mixture. Add the chia eggs and the remaining almond milk and stir until it makes a thick, gooey batter.
Pour into a square 8" baking dish. Mix your peanut butter swirl mixture together well, then place in dollops on top of the batter, using the end of a knife to swirl it through the mixture a little and create a pattern. Bake for approximately 20-25 minutes or until the top of the brownies are crispy, and leave to cool before cutting. These keep for up to a week in a cool cupboard or in a fridge.