Watch the Full Step-by-Step
Servings: 8
- Food processor
- 9-by-5-inch loaf pan
- Small saucepan
- Kitchen scale
- Chef's knife
INGREDIENTS
- 1 cup/175 grams pitted Medjool dates
- ½ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 1 to 2 tablespoons boiling water, as needed
Topping:
- 4 ounces/115 grams dark chocolate, finely chopped
- ½ cup creamy peanut butter
- 1 tablespoon honey, optional
INSTRUCTIONS
- Line a 9-by-5-inch loaf pan with parchment paper.
- Combine the dates, cocoa powder, and peanut butter in a food processor. Process until the mixture forms a thick paste, adding boiling water as needed until smooth and cohesive.
- Press the mixture evenly into the prepared pan.
- Place the dark chocolate and peanut butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth. Add honey, if desired.
- Pour the topping over the brownie base and spread evenly. Freeze until firm, about 15 minutes.
- Slice and serve cold.