2-Ingredient Vegan Peanut Butter Brownies

Easy✅ Delicious ✅ Healthy ✅  You can whip up this “two ingredient” brownie recipe in no time at all.   And with its combination of two superfoods, not only will you get a yummy dessert, but one that’s packed full of magnesium which plays many crucial roles in the body, such as supporting muscle and nerve function and energy production.

Yield 8 brownies (www.wellandgood.com)

Ingredients

1 packed cup of pitted Medjool dates

½ cup unsweetened natural peanut butter

1. Line an 8 x 4 inch loaf pan with parchment paper.

2. Add dates to the food processor.  Pulse until a smooth date paste forms. You may need to use a spatula and scrape the sides a few times to help the food processor mix the dates.  If your dates are old and no longer soft and moist, you will need to rehydrate them first before using.  

3. Add in peanut butter.  Pulse until peanut butter is completely incorporated into the dates.  Your mixture should look crumbly but when you pinch it together, it should stick.

4. Press mixture into your prepared pan.  Use the palm of hands to really compress your dough so that it will stick together.  You do not need to spread the dough across the entire loaf pan if you want your brownies to be thinker. I left about ½ inch of space.  You can spread the dough out as much as you want until you reach your desired thickness.

5. Place brownies in the fridge for about 30 minutes to 1 hour.  This will let the dough firm up, making it easier to slice.  Slice and enjoy!