Description
These Vegan Peanut Butter Jelly Brownies are a delicious and healthier twist on the classic treat, combining a rich almond and cacao brownie base with a creamy peanut butter layer and a homemade berry jelly topping. Finished with a smooth chocolate coating and a sprinkle of sea salt, these brownies offer a perfect balance of sweet and salty flavors with a satisfying texture that’s entirely plant-based.
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
- 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
- Prepare the Pan: Line a 7″ x 11″ baking pan with parchment paper to prevent sticking and make removal easier.
- Defrost Berries: Take frozen berries out of the freezer to let them thaw slightly while preparing other components.
- Make Brownie Base: Add almonds, cacao powder, and sea salt to a food processor and blitz until you get a fine crumb. Add pitted dates and peanut butter, then blend until a dough forms. If needed, add one tablespoon of water and blend again for 30 seconds to achieve the right consistency.
- Press Brownie Dough: Press the dough evenly into the base of the prepared pan using a spatula. Use the bottom of a flat glass to compact and smooth the surface. Place the pan in the freezer to firm up.
- Prepare Peanut Butter Layer: In a bowl, combine peanut butter and solid coconut oil. Gently heat over a double boiler and whisk until melted and smooth.
- Spread Peanut Layer: Remove the brownie base from the freezer and spread the peanut butter mixture evenly on top. Return pan to the freezer and let set for about an hour.
- Cook Berry Jelly: In a saucepan, bring frozen strawberries and raspberries to a simmer over medium heat. Simmer for 25-30 minutes, stirring occasionally to prevent sticking. Stir in maple syrup, then add agar-agar powder. Bring to a boil while whisking continuously, then reduce to a simmer and cook for 5 more minutes.
- Assemble Jelly Layer: Remove the berry jelly from heat and pour it over the peanut butter layer. Allow to cool about 5 minutes before transferring the pan back 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 it into 16 equal bars.
- Make Chocolate Coating: Melt vegan chocolate and coconut oil together over a double boiler until smooth.
- Coat Brownies: Line a surface with parchment paper and carefully dip each brownie bar into the melted chocolate. Place coated bars on the parchment paper and sprinkle with sea salt while the chocolate is still wet.
- Store: Store the chocolate-coated brownies in an airtight container in the freezer to maintain texture and freshness.
Notes
- For best results, use fresh berries if possible for a brighter jelly flavor.
- If the dough is too dry, add water gradually to prevent it from becoming too sticky.
- The agar-agar powder is key for setting the jelly layer vegan-friendly.
- Use vegan-friendly chocolate to keep the recipe fully plant-based.
- Store brownies in the freezer; thaw slightly before serving for best texture.
