So I tried to make Reese’s peanut butter cups and this is what happened…

The other night I was absolutely craving Reese’s peanut butter cups but it was raining. Heavy. So I decided to try and make something to satisfy the peanut butter craving, y’know that would not involve me standing in the kitchen with a face mask on, eating it straight from the tub.

So this is my recipe for peanut butter and chocolate brownies and I swear it’s such an easy vegan snack recipe that the laziest of lazy girls can make it, everyone will love them and they’re raw so you don’t even have to bother baking them. And I bet you’ve got all the ingredients already in your kitchen. Should I just rename this blog Lazy Girl’s Guide to Baking?!

Here’s my easy recipe for vegan peanut butter and dark chocolate brownies*:

INGREDIENTS:

2-3 heaped tablespoons of quality crunchy peanut butter

1 cup rolled oats or oat flour

10-12 pitted dates (pre-soaked for 10 minutes first)

50g- 100g dark chocolate chips (depending on how thick you want the chocolate layer)

Splash of coconut or almond milk

METHOD:

Blend the oats lightly so they resemble flour (or just use oat flour!).

Add the chopped dates and spoonfuls of peanut butter. Roughly mix them through with a spoon before blending for about 30 seconds or until dates pretty well pulsed.

It might be dry and breadcrumby so lightly add your plant milk of choice (don’t add too much – you don’t want it to be very wet), stir and with the back of a spoon press the mix together so it’s one large, slightly sticky ball.

Roll it out into one large rectangular shape (I preferred slightly thicker slices but whatever you fancy).

Melt your dark chocolate chips slowly over a medium heat and pour onto your mixture. Put it into the fridge for 30 minutes or more. Cut into squares and enjoy!

(*Are these brownies or cookies?!)