Vegan Almond Butter Brownies


These Almond Butter Brownies are made with basic ingredients that can be found in most grocery stores around the globe.

These Almond Butter Brownies are made with basic ingredients that can be found in most grocery stores around the globe.

You could call this round two of my Hazelnut Brownie post. Readers have asked if almond butter can be substituted for Chocolate Hazelnut Butter in this recipe. Sure can! These Almond Butter Brownies are made with more basic ingredients that can be found in most grocery stores around the globe. If you’d rather forgo the stevia, simply add an additional 3-4 tablespoons evaporated cane juice or coconut palm sugar. For future reference, here is a chart that helps with the stevia to sugar conversion.

Almond Butter Brownies

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Yeast-Free | Grain-Free | GFCF | Vegetarian | Vegan

Makes: 16 brownies
Prep Time: 10 minutes
Cook Time: 35-40 minutes 


Preheat oven to 350˚F. Combine and set aside to soften:

1 cup boiling filtered WATER
1/3-1/2 cup gently packed DATES (about 12 small or 9 large)

Add to food processor fitted with the “S” blade and process until very smooth:

Softened DATES and SOAKING WATER (remove pits and any stem debris)
1 tablespoon extra virgin COCONUT OIL or extra light OLIVE OIL
2 teaspoons gluten-free VANILLA EXTRACT
1 teaspoon LEMON JUICE
30 drops vanilla creme or chocolate SWEET LEAF LIQUID STEVIA or 3-4 additional tablespoons sugar
1/2 cup ALMOND BUTTER (I used Marantha)
1-1/2 tablespoons CHIA MEAL or 2 tablespoons FLAX MEAL
1/2 scant teaspoon SEA SALT

Add to processor and process for one minute or until super smooth:

1/2 cup COCOA POWDER (I used extra dark for this batch)
1 teaspoon INSTANT COFFEE (optional — I used one pack of STARBUCKS VIA decaf)

Finally, add to processor and process until just incorporated (do not over-process):

2 teaspoons non-aluminum, corn-free BAKING POWDER (make your own)
1/2 teaspoon BAKING SODA

Gently and immediately spoon batter into a glass 9×9″ oiled glass baking dish. With moistened hands, smooth top using a light touch. Top brownie batter with and gently press in:

1/2 cup mini CHOCOLATE CHIPS (I use Enjoy Life® dairy-free, gluten-free, soy-free mini chocolate chips)
2 tablespoons ALMOND MEAL (optional)

Bake at 350˚F for 35-40 minutes. Allow to cool completely before cutting. They are even better the next day!


Make your own chia or flax meal in a coffee grinder. Chia and flax make great egg replacers in baked goods. I prefer using white chia (black works as well but results in black-flecked baked goods … in this case the batter is dark anyway so it doesn’t matter).

More Good Stuff


Deanna November 5, 2010 - 11:20 am

I'm making some version of these (maybe both versions) for a church supper tomorrow night. Yum!


Super! These babies need a couple of test drives :). Seriously, you can make them ahead. Don't know why, but they seem even better the next day : )


Sarah November 5, 2010 - 12:19 pm

Oh no, you didn't! These sound too good to be true. I know what I'm doing this weekend 🙂 All my favorite foods (almonds, chocolate, coffee) in one delicious package. Cheers!

Hee, hee, DID!


glutenfreeforgood November 5, 2010 - 1:32 pm

Oh my gosh, round two of divine brownie love! Count me in.

And did I read this right? No xanthan gum? I still haven't made the hazelnut version, but I've got the recipe saved for later. This version looks equally as good. You just can't go wrong with almond butter, dates and coconut flour, three of my favorite things. I also love your stevia conversion chart. Good one! Thank you for that, what a great thing to tape to the inside of my spice cabinet. =)

Peace, joy and chocolove.


Hello Ms Sunshine! Yep, thanks to your comment I took the xanthan gum out. I too prefer not using xanthan or guar gum … only when absolutely necessary. Got to thinking that you were right … probably didn't need it in this gooey/cakey number 🙂 Turned out just fine without it.


Heidi November 5, 2010 - 1:39 pm

Wow Lex, those must have made for some very happy faces in your home! 😀

These are a must make for Luke!


Yeah, I had W hold this brownie and BE STILL while he did it. He asked if he could eat it afterward. Of course I had to pay the talent. Down the hatch it went. 🙂


joudie's mood food November 5, 2010 - 9:53 pm

The density of this looks so moorish! Yumm!

Maggie November 6, 2010 - 5:51 pm

I love you and your brownie recipe. And I love that you put the stevia modification too. I wish every blogger would do that! I've been off sugary treats for a couple of weeks as I'm trying to fight a double ear infection! I just might have to reward myself with a batch of these babies.

Kim @ Cook It Allergy Free November 10, 2010 - 2:02 am

These look magical! And the fact that you managed to get that picture in that sweet little hand is amazing! I am all about making these this week. My Mom and stepdad are coming and my stetpdad's two favorite things in the world are dark chocolate and almond butter. Seriously. I think I will have these waiting for him when they get here. And that photo is seriously adorable.

Noelle November 12, 2010 - 5:38 am

WOW, these look wonderful! I have another recipe to try! Yay!! GREAT picture!

Amy January 24, 2011 - 2:35 pm

These are sooo good! I am new to the world of food allergies and have been feeling a bit lost about what to eat. I can't tell you how thrilled I am to have found this blog! Thank you so much for sharing your efforts.

Holly November 29, 2011 - 3:48 pm

I cannot wait to make these. I have made your chocolate mousse and it was delicious.

Katie Todd May 20, 2012 - 9:51 pm

These brownies, seriously created some magic in my life. I wrote about it here

also i replaced the 1/2 cup sugar with xylitol, and cut the cocoa (ran out) with 1/3 mesquite powder and they were awesome!

Lexie May 21, 2012 - 3:23 am

Katie … thanks for sharing the substitutions and for the mention on your blog. I absolutely love your landscapes!!! xoLexie

Ellen (Gluten Free Diva) February 14, 2013 - 4:19 pm

OOOOHHHHH. These look divine! Thanks Lexie!

Katriona February 28, 2013 - 5:51 pm

These are wonderful. I made them last night and they are so quick and easy by using the food processor. We are big brownie lovers so i had high hopes. My 4 year old has recently been diagnosed intolerant to eggs and dairy and wheat so we're on a new journey to find tasty treats. These certainly fit the bill. She and I both love them. Thank Lexie, a great blog with super helpful tips for someone new to the world of restricted diets.

kiwe February 28, 2013 - 7:42 pm

What would be a good substitute for the almond butter? I am allergic to almonds ontop of wheat, eggs, diary, corn etc and coconut also. Looks like i can sub out coconut flour for another GF flour.

THanks so much – this looks DELICIOUS!

Lexie February 28, 2013 - 7:51 pm

Kiwe, How about trying sun butter. I think that would work. And now that I'm thinking about it … I wonder how coconut butter would work? (not oil, but butter). Let me know if you try it 🙂 xoLexie

Kelli March 5, 2013 - 10:59 pm

Hi Lexi,
I am new to your blog, but have a teenage son who has dairy allergies, and cannot tolerate chocolate…I'm wondering if you have any ideas for a yummy (peanut free as well) brownie using this recipe, but with something besides cocoa??? I'm not good at changing recipes, but was thinking of some sort of blondie or snickerdoodle- type flavor…if you ever get creative with this idea, I'd REALLY love to hear about it! Thank you so much for all of your work…I"m going to make him the 'cheesecake' this weekend. He feels so left out and sad about all the things he cannot have (we're new to this!). Thank you!

Lee May 11, 2013 - 5:13 am

Thank you so much for the stevia conversion! Sooo allergic to it and it's becoming very common in "healthy" products.


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