No-Bake Chocolate Peanut Butter Brownie

No-Bake Chocolate Peanut Butter Brownie Bars

• ·         1/4 cup plus 2 tbsp cocoa or cacao powder
• ·         just over 1/4 tsp salt
• ·         2 1/2 cups loosely packed pitted dates
• ·         1 cup raw almonds or walnuts
• ·         1/2 cup raw nuts of choice
• ·         1 1/2 tsp pure vanilla extract
• ·         2 tsp water
• ·         1/4 cup chocolate chips, optional
• ·         1/4 cup nut butter of choice (or pb2) OR allergy-friendly alternative
• ·         2 tsp pure maple syrup or honey OR stevia to taste
• ·         2 tbsp milk of choice (plus extra if using stevia)

*Notes: If you have a small or medium food processor, it may be a good idea to process in two batches so as not to overwork your machine. Using a blender might yield an overly sticky result, so try that at your own risk. Recipe: In a high-quality food processor, combine all but the final three ingredients (but including the chocolate chips, if using) until sticky crumbles form. If it’s still too crumbly to stick together, process longer. Line an 8-inch square pan with parchment paper, then transfer the crumbles to the pan and use a second sheet of parchment to press down evenly into the pan. In a small dish, stir together the final three ingredients to make a frosting – it will look liquidy at first, but just keep stirring. Spread the frosting over top, then set in the fridge until ready to cut and serve. You can also drizzle melted chocolate on top if desired. I let mine sit in the fridge for a few hours, then I was easily able to slice and place the brownies in a sealed container to bring to a party. Store leftovers unrefrigerated for a few days, or refrigerated a few weeks, or frozen for up to 2 months.