Description
These Vegan Peanut Butter Jelly Brownies are a decadent, no-bake treat perfect for anyone craving a rich, nutty chocolate dessert with a fruity twist. Made with wholesome ingredients like almonds, dates, and cacao, layered with creamy peanut butter and a vibrant berry jelly, these brownies require some chilling time but are straightforward to prepare. They offer a delightful combination of textures and flavors that are entirely plant-based and vegan-friendly.
Ingredients
Scale
Brownie Base
- 2 cups almonds
- ½ cup cacao powder
- ½ teaspoon sea salt
- 12 medjool dates, pitted
- 2 tablespoons peanut butter
- 1 tablespoon water (optional, for consistency)
Peanut Butter Layer
- 1 â…› cups peanut butter
- 1 tablespoon coconut oil (solid)
Berry Jelly Layer
- 1 â…“ cups frozen strawberries (or fresh)
- 1 ¼ cups frozen raspberries (or fresh)
- 3 tablespoons pure maple syrup
- 2 teaspoons agar-agar powder
Chocolate Coating
- 11.3 oz vegan-friendly chocolate
- 1 teaspoon coconut oil (solid)
- Sea salt, for garnish
Instructions
- Prep the Pan: Line a 7″ x 11″ baking pan with parchment paper, ensuring that the sides are covered for easy removal of the brownies later.
- Defrost Berries: If using frozen berries, take them out of the freezer now to allow them to defrost slightly while you prepare the other components.
- Make Brownie Base Crumbs: Add almonds, cacao powder, and sea salt to a food processor and blitz them until they reach a fine crumb consistency.
- Form Brownie Dough: Add pitted dates and peanut butter to the food processor. Blend until all ingredients come together into a sticky, cohesive dough.
- Adjust Dough Consistency: Check the dough; if it’s too dry, add the tablespoon of water and blend again for about 30 seconds to achieve the right texture.
- Press Dough into Pan: Spread the brownie dough evenly into the prepared pan using a spatula. Press and compact the dough using the bottom of a flat glass to create a solid base. Place the pan in the freezer to set.
- Prepare Peanut Butter Layer: Combine peanut butter and coconut oil in a bowl and gently heat over a double boiler. Whisk until thoroughly melted and combined into a smooth mixture.
- Layer Peanut Butter: Retrieve the brownie base from the freezer and spread the melted peanut butter mixture evenly over it. Return to the freezer and let set for about an hour.
- Simmer Berries: Place strawberries and raspberries in a saucepan, bring to a medium heat simmer, and cook for 25-30 minutes, stirring occasionally to prevent sticking.
- Add Syrup & Agar-Agar: Stir in pure maple syrup, then add agar-agar powder. Bring the mixture to a boil while whisking continuously, then reduce to simmer and cook for 5 minutes to activate the agar-agar.
- Layer Berry Jelly: Remove from heat and pour the berry jelly evenly over the peanut butter layer. Allow to cool for 5 minutes, then return the pan to the freezer to set for at least 4 hours or preferably overnight.
- Cut Into Bars: Once fully set, remove the brownie slab from the pan and cut into 16 equal bars.
- Prepare Chocolate Coating: Melt vegan chocolate and coconut oil together in a double boiler until smooth.
- Dip Bars in Chocolate: Line a surface with parchment paper. Dip each brownie bar into the melted chocolate coating thoroughly, then place them on the parchment paper.
- Garnish and Set Chocolate: Sprinkle each chocolate-coated bar with sea salt while the coating is still wet. Allow the chocolate to firm up.
- Store: Keep the finished brownies stored in an airtight container in the freezer until ready to serve.
Notes
- Using frozen berries helps achieve a thicker jelly layer but fresh can be used if preferred.
- Agar-agar is a vegan alternative to gelatin and thickens the berry jelly when simmered properly.
- Be sure to line the pan with parchment paper with enough overhang for easy removal of the brownies.
- Chilling time is crucial for the layers to set properly – do not rush this process.
- Storing these brownies in the freezer helps maintain their texture and extends shelf life.
