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Chocolate Peanut Butter Avocado Brownies

These chocolate peanut butter avocado brownies are raw, vegan and made in the food processor, meaning they couldn't be easier to whip up!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: brownies
Servings: 9 or 16
Author: Erin


  • 2 1/2 cups pitted dates
  • 1 1/2 cups unsalted roasted peanuts
  • 1/2 cup cacao or unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 2 tbsp peanut butter
  • 1 tsp vanilla extract
  • For the "icing":
  • 1 avocado mashed
  • 6 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1/4 cup almond milk
  • 2 tbsp cacao or unsweetened cocoa powder
  • Pinch of salt
  • Crushed peanuts for topping


  • To make the brownies, place the dates and peanuts in a food processor and pulse for about 1 minutes, until they're well combined. Next, add the cacao and then, while the food processor is on, add the syrup, peanut butter and vanilla through the lid of the food processor. That way, the wet ingredients are combining with the dry ingredients while everything is being mixed together.
  • Line an 8x8 baking dish with parchment paper and pour mixture into dish. Place it in the freezer while you make the icing.
  • For the icing: Mash the avocado in a bowl with a fork really well. Note: it's important to use a ripe avocado to make this an easy step.
  • Next, add the peanut butter, syrup and milk and stir until well combined. Last, add the cacao and salt.
  • Pour icing over brownies and use a spatula to smooth it out evenly.
  • Optional: add crushed peanuts on top (I didn't measure, but I'm guessing I added 2-3 tbsp crushed peanuts)
  • Store brownies in the refrigerator; cut and enjoy!


*Serving size depends on how small or large you cut the brownies. You'll either end up with 9 large brownies or 16 smaller ones.
**Rather than mashing the avocado with a fork, you can also make the icing in your food processor if you find that to be easier.