Description
These Vegan Peanut Butter Jelly Brownies are a decadent, wholesome treat combining a rich almond-cacao brownie base, a creamy peanut butter layer, and a vibrant berry jelly topping. Coated in vegan-friendly chocolate and lightly salted, they provide the perfect balance of sweet and salty flavors, ideal for a nourishing dessert or snack.
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 (if needed)
Peanut Butter Layer
- 1 â…› cups peanut butter
- 1 tablespoon solid coconut oil
Berry Jelly
- 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 solid coconut oil
- Sea salt for garnish
Instructions
- Prepare Pan: Line a 7″ x 11″ baking pan with parchment paper to prevent sticking and facilitate easy removal later.
- Defrost Berries: Remove frozen strawberries and raspberries from the freezer to allow slight defrosting while preparing other components.
- Make Brownie Base: In a food processor, combine almonds, cacao powder, and sea salt; blend until finely ground. Add pitted dates and 2 tablespoons peanut butter, then blend until a cohesive dough forms. If the dough is too dry, add 1 tablespoon water and blend for 30 seconds more.
- Form Base Layer: Press the brownie dough evenly into the lined baking pan. Use a spatula and a flat glass bottom to compact and smooth the base. Place in the freezer to set while preparing the next layers.
- Prepare Peanut Butter Layer: Gently heat peanut butter and 1 tablespoon solid coconut oil over a double boiler. Whisk the mixture until smooth and melted.
- Apply Peanut Butter Layer: Remove brownie base from freezer and spread the melted peanut butter mixture evenly over it. Return to freezer for about 1 hour to firm up.
- Make Berry Jelly: In a saucepan, simmer strawberries and raspberries on medium heat for 25-30 minutes, stirring occasionally to prevent sticking. Stir in maple syrup. Sprinkle agar-agar powder over the berries, bring the mixture to a boil while whisking continuously, then reduce heat and simmer for 5 minutes.
- Assemble Jelly Layer: Remove saucepan 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 Brownies: Once fully set, remove the slab from the pan and cut into 16 equal bars.
- Prepare Chocolate Coating: Melt vegan-friendly chocolate and 1 teaspoon solid coconut oil together over a double boiler until smooth.
- Coat Brownies: Line a countertop with parchment paper. Dip each brownie bar into the melted chocolate, ensuring even coating. Place on parchment paper and sprinkle lightly with sea salt.
- Store: Keep the chocolate-coated brownies in an airtight container in the freezer to maintain firmness and freshness.
Notes
- Use fresh berries if preferred, though frozen works well and may enhance setting of jelly.
- If dough feels too dry, add water gradually to reach desired consistency.
- The layering and freezing steps are crucial to achieve firm, distinct layers.
- For a nut-free variation, substitute almond and peanut butter with seeds and seed butters, adjusting quantities accordingly.
- Store brownies in the freezer and thaw slightly before serving for best texture.
