Brownies V.???

Brownies, one of my all time favourite treats. These extra special ones are not only grain free, paleo friendly and vegan…they’re my favourite to date!

More often then not I make recipes, I make more, and then I randomly pick what to share which inevitably leads to recipes getting forgotten about!

If they’re good enough they’ll get remembered, remade, more than likely have they’re photo taken again and promptly get a place on the world wide web before the cycle begins again.

And then there are…well brownies!!! Unless they go terribly wrong they get shared pronto! Who doesn’t love a good brownie?!


With Valentines Day only around the corner delicious, mainly chocolate recipes are popping up everywhere and sure I thought I’d join in with the fun.

I’ve been making homemade nut butter almost every week, the vast majority of which has been put to good use in baking experiments, all that lingers enjoyed over all things sweet and savoury. I have a few recipes I’m super excited to share with you guys next week…

But first let’s talk brownies. Paleo and vegan friendly brownies…they’re sure to please everyone! No one need feel deprived. I spotted the recipe for sunflower butter brownies over on Leanne’s site what feels like a lifetime ago. I can’t believe I left it so long to give them a whirl.

I made mine with almond butter and topped them off with a fudgy nut butter and date icing. The icing was definitely a must!


Lightly chewy brownies, crispy around the edges, melt in the mouth dreamy icing…each and every bit more heavenly then the previous. As is always the case when it comes to brownies they disappeared in record time.

I can’t wait to make them with other nut butters, namely peanut butter! Eek!

Happy Sunday!

Almond Butter Brownies

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 22 minutes

Keywords: bake blender snack dessert gluten-free grain free paleo vegan vegetarian almond butter chia seeds raw cacao powder


Ingredients (9 large brownies)

  • 1 cup (240g) all natural almond butter (I used homemade)
  • 1/2 cup date paste (approx. 1 cup (170g) pitted dates + 1/2 cup (125ml) water)
  • 1/4 cup (40g) coconut sugar
  • 2 tbsp (28g) coconut oil melted
  • 2 tbsp date syrup (maple syrup or honey)
  • 1/2 cup (55g) raw cacao powder
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • 2 tbsp ground chia seeds + 6 tbsp water

For the Frosting

  • 1/2 cup date paste as above!
  • 1/4 cup (60g) all natural almond butter
  • 1/4 cup (30g) cacao powder
  • 1/4 cup full fat coconut milk (or almond milk)
  • 1 tsp vanilla extract
  • 2 tbsp date syrup (maple syrup or honey)


For the Brownies

Preheat oven to 180C (350F).

Mix together ground chia seed and water. Set to one side for 5 minutes until you have paste.

Blend together almond butter, melted coconut oil, date paste, date syrup (or whatever liquid sweetener you choose to use), vanilla and coconut sugar in your food processor.

Add in chia seed paste, raw cacao powder and baking soda. Blend until smooth.

Place soft dough in to a non stick/lined 8 inch square baking tray.

Bake for 22 minutes.

Allow to cool while you make the frosting!

For the Frosting

Blend together all ingredients until perfectly smooth! Spread over the brownies before or after slicing.

Store brownies in the fridge for up to 4 days. Serve at room temperature or lightly heated.

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  1. These remind me of a Spunky Coconut brownie; I remember being SHOCKED and AMAZED at how structured they were despite the use of ZERO flour and almost NO dry ingredients. Is there anything nut butter can’t do? LOL These look absolutely mouth watering. 🙂

  2. I cannot believe how healthy these are! These are seriously the most guilty looking brownies I’ve seen that are sneakily good for you. Wow! Pinning these! And they’re dairy free – I’m one happy camper right now! 🙂

  3. Hi! These look amazing! I can’t wait to try them. Quick question… For the brownies, it says 1/2 cup of date paste and then 2 tbsp of date paste. Is that correct? I wasn’t sure if I was misreading. Thanks!

    1. They won’t be as sweet but you could leave it out. Do you mean the sugar just or the xylitol as well? No idea I don’t do calorie counting these days..a calorie is measurement of energy, not of how you’re body will use it! 🙂

    1. Hi Sammy! You could use xylitol, granulated stevia that can be substituted 1:1 with sugar, not full strength! If you could use dark brown unrefined cane sugar but I’d probably try unprocessed raw honey or a good quality maple syrup first!

  4. This looks yummy and delicious but Im not a fan of dates, what can I use as a substitute??

  5. These are fantastic! What a nice surprise. I’ve been disappointed with some recipes for healthier desserts. Made a brownie recipe with black beans and avocado and they were hideous. But these are really good! Yay! Like the other commenter, I wasn’t a big fan of dates before but now I think it was just the texture. Once they’re pureed it’s a whole different story. Amazing flavor.

  6. This recipe is divine!! Best brownies I’ve ever tasted/made! They were orgasmic! 😉
    Thanks so much for this recipe!

  7. I just made these and they were delicious, but hard to swallow. I think with all the almond butter, i really needed to drink a lot if water with them. Is it just me? i loved the batter tasting too since no raw eggs were used. thank you for the recipe.

  8. Wow. What a perfect looking brownie. The crumb on these looks like a traditional “cakey” brownie. Well done. 🙂 The frosting looks legit too.