No-Bake Almond Butter Brownies
No oven needed for these fudgy almond butter brownies — the base is blended from dates, almond butter, cocoa powder, and oats, then chilled until firm. The result is a dense, chewy, deeply chocolaty bar made entirely from whole plant-based ingredients. Allow about 15 minutes of prep plus an hour of refrigeration before slicing.
Equipment
- Food processor
- Mixing bowl
- 8x8-inch square baking pan
- Parchment paper
- Spatula
Ingredients
For the Brownie Base:
- 1 ½ cups Medjool dates pitted and packed tightly
- 1 cup raw almonds or sub with walnuts for a softer texture
- ½ cup unsweetened cocoa powder preferably alkalized (Dutch-processed)
- ¼ teaspoon sea salt fine grain
- ¼ cup maple syrup pure, grade A or B
- ⅓ cup almond butter creamy, unsweetened, and unsalted
For the Chocolate Almond Butter Ganache:
- ½ cup vegan dark chocolate chips choose 70% or higher cocoa for intensity
- ¼ cup almond butter smooth and slightly warmed
- 2 tablespoons plant-based milk almond, oat, or soy
Instructions
- Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a food processor, pulse almonds until they resemble a coarse meal. Add cocoa powder and sea salt, and pulse to combine.
- Add dates, maple syrup, and almond butter to the mixture. Process until a sticky dough forms—when pinched, it should hold together easily.
- Transfer the brownie mixture into the prepared pan. Press firmly and evenly using a spatula or your hands (dampened slightly to prevent sticking). Set aside.
- Prepare the ganache by melting the dark chocolate chips in a double boiler or microwave (15-second intervals, stirring each time). Once melted, stir in almond butter and plant-based milk until smooth and glossy.
- Pour the ganache over the brownie base and spread evenly. Tap the pan gently to settle the topping.
- Refrigerate for at least 1 hour or until firm enough to slice. Use a sharp knife dipped in warm water for clean cuts.
Notes
- For a nut-free version, substitute sunflower seed butter and raw sunflower seeds.
- To intensify the flavor, add 1/4 teaspoon espresso powder to the ganache.
- Keep stored in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
Nutrition
Calories: 259kcalCarbohydrates: 30gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.002gSodium: 52mgPotassium: 377mgFiber: 6gSugar: 21gVitamin A: 33IUCalcium: 111mgIron: 2mg
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