1/4 cup light butter/coconut oil, melted
1/2 cup natural sweetener/sugar of choice
3/4 cup water
1/4 cup peanut & cacao spread
2 teaspoons vanilla extract
1 cup flour (I use spelt, but you can use oat or all purpose)
1 1/2 teaspoons baking powder
1/3 cup unsweetened cocoa powder
1/4 cup low fat vanilla yoghurt
1 cup fresh pitted Medjool dates (approx 10 dates)
1/4 cup sweetener/sugar of choice
1/4 cup unsweetened almond milk
2 tablespoons maple syrup (or rice malt syrup or agrave)
2 tablespoons milk or dark chocolate chips, melted
2 tablespoons crushed peanuts (optional)
Preheat oven 176c | 350F. Spray a 8×8-inch baking tray with oil spray, wipe over with a paper towel, and set aside.
Whisk butter/oil, sweetener/sugar, water, spread, yoghurt and vanilla extract until combined. Add flour, baking powder cocoa powder and yoghurt. Mix well with a wooden spoon, but be careful not to over beat.
The batter will be thick but smooth.
Pour batter into baking tray and bake for 25 – 30 minutes, or until a toothpick inserted into the centre comes out clean.
While brownies are baking, make caramel topping. Throw dates, icing mix, milk and vanilla into a food processor. Process for approx 5 minutes until smooth and thick. Set aside.
Melt chocolate chips in the microwave in 30 second intervals until melted, stirring between intervals with a metal fork.
When brownies are done, remove from oven and cool for 20 minutes before placing onto a wire rack. Top with caramel topping and drizzle with melted chocolate. Sprinkle peanuts on top!