PEANUT BUT­TER BROWNIES

PREP TIME 20 MIN­UTES (+ REFRIGERATION) MAKES 25

The Australian Women’s Weekly Food Magazine - - Step Into Spring Vegan -

Grease and line a 20cm square cake pan with bak­ing paper. Com­bine 2 ta­ble­spoons sesame seeds, 1 ta­ble­spoon lin­seeds and

⅓ cup (65g) pepi­tas in small bowl. Process 2¼ cups (270g) pecans un­til finely chopped. With motor run­ning, add 2¼ cups (520g) fresh pit­ted dates, ⅓ cup (35g) raw ca­cao pow­der, 3 tea­spoons wa­ter and 1½ tea­spoons vir­gin co­conut oil; process un­til mix­ture comes to­gether. Trans­fer to a bowl; stir in half the seed mix­ture. Press half the mix­ture into pan; top with ½ cup (140g) nat­u­ral peanut but­ter. Press on re­main­ing date mix­ture. Re­frig­er­ate for 1 hour or un­til firm. Spread top with an ex­tra ½ cup (140g) nat­u­ral peanut but­ter; sprin­kle with re­main­ing seed mix­ture. Re­frig­er­ate for 30 min­utes or un­til firm. Cut into 25 squares.

CRUNCHY WAL­NUT BROWNIES

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