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!
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
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.