Almond Butter Brownies (Vegan + Grain Free)
These Almond Butter Brownies are Vegan, Grain Free, Oil Free, and Sweetened only with Fruit! They’re fudgy and decadent, but also nutritious – made with only 8 ingredients!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 9-12 Brownies 1x
Ingredients
Scale
- 1 packed cup pitted Medjool Dates
- ¾ cup Cacao Powder
- 1 cup Almond Butter
- ⅓ cup Plant Milk
- 1 Flax Egg (1 tbsp Ground Flax + 3 tbsp Water)
- 1 tsp Vanilla Extract
- ½ tbsp Baking Powder
- ½ tsp Salt
- ½ cup Chocolate Chips or Chunks, plus more to sprinkle on top
Instructions
- Preheat the oven to 350F.
- In a small bowl, combine the Ground Flax with Water to form a Flax Egg. Let sit for 5 Minutes to thicken.
- Add all ingredients, to the Food Processor, except for the Chocolate Chips. Blend for 60 seconds, or until the batter is thick and smooth.
- Next, pour the Chocolate Chips into the Food Processor and pulse until evenly distributed.
- Line or Grease a 9×9″ baking pan, and spread the Brownie Batter evenly into it using a spatula.
- Bake for 15-18 Minutes, then let cool completely. The Brownies may not look cooked when they first come out of the oven but will thicken as they cool.
- Once cool, slice and enjoy! Leftovers are best kept at room temperature for up to 3 days, or the fridge for up to one week. You can also freeze these and thaw as needed.
Notes
- If you must, you can replace Almond Butter with any other Nut or Seed Butter in this recipe. However, keep in mind that this will affect the final flavor.
- I used these Vegan Chocolate Chips for this recipe, but you can really use any chocolate that you’d like. If you want to keep this recipe free of Refined Sugars, I would recommend this brand sweetened with Coconut Sugar, or this one, which uses Stevia.
- Ground Flax may be replaced with ground Chia Seeds, but not whole.
Find it online: https://frommybowl.com/almond-butter-brownies/