These Peanut Rum Raisin Brownies are a huge hit when I make them for friends and students. They’re simple to make, but do require a little extra step in making the Peanut Caramel. I tell you, it’s so worth it though! The Peanut Caramel recipe in these brownies is my all time favs as it’s firm in the fridge and gooey at room temp. Yum. The rum raisins are entirely optional, but highly recommended as they go really nicely with the brownie as a whole and round it out on the palate. If this recipe feels too complex for you, or you’re just looking for a simple No Bake Brownie recipe, try my Walnut Brownies
Peanut Rum Raisin Brownies
Ingredients
Rum Raisins
- 100 g raisins
- 150 ml spiced rum
- 50 g coconut sugar
Peanut Caramel
- 50 g coconut oil, melted
- 45 g cacao butter, melted
- 40 g peanut butter
- 30 g lucuma powder
- 50 g coconut sugarÂ
- 1 tsp tamari
- 35g-45g warm water
- 30 g whole roasted peanuts
Peanut Brownies
First
- 75 g heaped oat flour
- 75 g ground almonds
- 75 g cacao powder
- 75 g coconut sugar
- 1 tsp tamari
- 75 g peanut butter
- 75 g
fresh medjool dates, pitted

- 30g-50g rum, from soaking raisins or water as needed
- 50 g rum raisins
Instructions
Rum Raisins
- Combine all ingredients in a small saucepan and bring to a boil, then reduce to a simmer for 5 minutes.
- Allow to cool before storing in an airtight container for several months.
- You can use these after about 24 hours of marinating.
Peanut Caramel
- In high speed blender combine all ingredients, except water and nuts, and blend on low speed just to combine.
- With the blender running on low/medium, drizzle in the water until you achieve a silky smooth caramel.
- Pulse in the peanuts just to break down slightly, but keep texture.
- Pour the caramel into a 500ml container that’s deep enough to give you the size pieces you’d like, set in the fridge about 4 hours. Once set, it should be firm and able to pop out of the container.
- Cut into approx 1 inch cubes and pop in the fridge until ready to use.
Peanut Brownies
- In a food processor combine all ingredients, except rum raisins and liquid.
- The mix should just come together in the processor, but not be so moist it forms a ball. If you think it needs more liquid, add 1 tsp at a time, process and add more if needed.
- Pulse through the rum raisins right at the end.
- Line a springform tart tin with cling film, or use a silicone tart tin for easy release. I used a square tin ( L 18cm x W 18cm x H 7cm ).
- Add half the brownie mix to the prepared tin. Before pressing it, add in the peanut caramel cubes… just spread them around the dough randomly.
- Add the remaining brownie mix to cover the caramel pieces and press into the tin.
- Pop in the fridge to set, about 30 mins.
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