Peanut Butter "Brownies"
I call these "brownies" because the texture reminds me of brownie, however these have no chocolate. Instead, I've infused raw seeds, peanut butter and almond flour to create a delicious dessert or snack that's not too sweet or too nutty. For more sweetness, add some chocolate chips to the batter before pressing into the pan. Or cover with a layer of melted chocolate after baking.
1 T. coconut oil
1/2 cup shredded coconut, unsweetened
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
2 Cups blanched almond flour
1/4 tsp baking soda
1/2 tsp salt
1/4 cup peanut butter (or almond butter)
1/4 cup honey
2 tsp vanilla extract
Preheat oven to 350 degrees. Grease an 8x8in pan with coconut oil and set aside.
In a food processor, pulse coconut, pumpkin seeds and sunflower seeds until finely chopped. Add almond flour, baking soda, and salt and pulse until combined. Add peanut butter (or almond butter), agave nectar, egg and vanilla and process until the mixture forms into a dough and peanut butter has been incorporated.
Press into the prepared baking dish using a spatula or the bottom of a drinking glass. Bake 15-20 minutes until edges are browned. Cool for about an hour, then cut into 16 squares and serve.