1/2 cup soaked dates (10- 12 dates)
1/2 cup all natural peanut butter
1/2 cup chickpeas, drained & rinsed (could also use black or white beans)
1/2 cup almond milk
1 Tbsp maple syrup
1 tbsp vanilla extract
1/2 cup cocoa powder
1/4 tsp baking soda
1/4 tsp sea salt
Peanut Butter Swirl
1/4 cup all natural peanut butter
1/4 cup navy beans, mashed
2 tbsp almond milk
1. Pre-heat oven to 350 degrees. Spray 8×8 baking pan with coconut oil.
2. Place dates in a 1/2 cup dry measuring cup and pour hot water over them until the measuring cup is full. Let sit for 5 minutes. Add peanut butter, beans, almond milk, maple syrup and vanilla to a food processor or blender, and blend until combined. Add the soaked dates and the soaking water and blend again until smooth.
3. In a medium bowl mix together cocoa powder, baking soda and salt. Add the blended mixture and stir until combined.
4.Prepare the peanut butter swirl my adding the peanut butter, beans and almond milk to a food processor or blender and blend until smooth.
5.Using a spoon drop spoonfuls of peanut butter swirl batter randomly over the brownie batter.
6.Insert a butter knife into the center of a peanut butter swirl blob (right down to the bottom of the pan) and pull the knife away from the blob in a swirl-like pattern. Repeat until all of the peanut butter swirl blobs have been cut/ swirled into the brownie batter.
7.Bake for 45 minutes and let cool completely in the pan before cutting and serving.
Slightly Adapted from Whole Food Mommies blog