I love raw desserts and it’s very convenient to have these in the freezer when the sweet cravings hit you. You can eat this with a good conscience, in moderation of course.
Pecan layer:
6 big, soft dates (Medjool)
1/2 cup unsalted peanut butter (ideally from a health food store)
1 1/2 cup pecans
1 tsp vanilla extract
1/4 tsp salt
Chocolate layer:
1/2 cup dark chocolate *
1/4 cup + 1 tbsp unsalted peanut butter
Toppings:
1/4 cup chopped pecans
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Line a brownies pan (around 20x20cm) with parchment paper and set aside.
Pecan layer:
Remove the pit from the dates and put in a food processor with the peanut butter. Mix for about a minute and stop regularly and scrape from the sides so everything is well mixed.
Add 1 cup of pecans, the vanilla extract and salt. Mix until the pecans are well chopped. Add 1/2 cup of pecans and pulse a few times until the pecans are coarsely chopped. Press the mix into the brownies pan. I like to put parchment paper on top and press with my hands.
Chocolate layer:
Add the chocolate and peanut butter in a small pot over very low heat and melt. Stir well and pour over the first layer in the brownies pan. Use a spatula to even it out and finally sprinkle the chopped pecans on top.
Put in the freezer for about 30 minutes. Remove from the pan and cut into 24 pieces. Store in an airtight container in the freezer.
* vegan if you want the recipe to be vegan
