Dark Chocolate and Sea Salt Almond Butter Brownies
Rich almond butter brownies made with spelt flour and topped with dark chocolate, almonds and sea salt. So addicting you’d never guess that they’re vegan!
Hello! I hope you all had a lovely weekend!
Saturday was Brandon’s birthday so I made him his favorite dessert…rich chocolate brownies.
Oh, that reminds me. I forgot to tell you guys that he got his car back! It had been sitting on the side of the road for three weeks until a couple that lived nearby finally reported it to the police department. Apparently whoever stole it just took it a for a joyride (to do who knows what) and then dumped it off. They took his CD player and possibly hit something because the alignment’s all out of whack but other than, the Green Machine is back in business!
It’s a good thing too because after one day of riding his bike to work, he asked one of his coworkers if he could start giving him a ride. Sigh…now I just have to find some other way to force him to exercise.
But first! Brownies.
Not just any brownies though. Almond butter brownies topped with dark chocolate, chopped almonds and sea salt, AKA the best combination EVER.
You guys, it took all I had to keep from the eating the entire two bags of Blue Diamond’s Dark Chocolate and Sea Salt Almonds before making these. They’re seriously addicting!
On their own, they’re actually a sensible snack to satisfy your sweet tooth. One serving of dark chocolate almonds (about 24 nuts) is only 160 calories, 4 grams of sugar, and 5 grams of protein. I was very impressed with those stats, considering how tasty they are.
But of course I had to go and trash things up by putting them on top of brownies. :)
I use the word “trash” lightly here; the ingredient list for this recipe is actually quite wholesome. First of all, they’re made with whole grain spelt flour which is a great source of minerals, fiber and protein. Spelt can be more easily digested than other forms of wheat making it a good option for those with wheat sensitivities, however, it’s not gluten-free.
Second, they’re full of healthy fats from almond butter and coconut oil which give them a rich buttery flavor while keeping them dairy-free. And third, they’re naturally sweetened with dates, maple syrup, and just a little bit of organic cane sugar for delicious flavor that also packs in a little extra nutrition.
The recipe is barely adapted from Amy Chaplin’s At Home in the Whole Food Kitchen by using a little less sugar and coconut oil in place of olive oil. I also under baked them slightly so that they would have more of a fudgy center, but the edges still have more of a cake-like texture to them.
I highly recommend this recipe if you’re looking for a wholesome vegan brownie and enjoy the sweet and salty combo. They were a great way to celebrate another year of my favorite person’s life. :)
1/2 cup Mejdool dates, pitted (approx. 6)
1 and 1/2 cups spelt flour
3/4 cup cocoa powder
1 and 1/2 teaspoon baking powder
1/3 cup almond butter
3/4 cup pure maple syrup
1/2 cup organic cane sugar, coconut sugar or maple sugar
1/4 cup + 2 tablespoons unsweetened vanilla almond milk
1 tablespoon vanilla extract
1/2 teaspoon salt
3/4 cup melted coconut oil
4 ounces dark chocolate, chopped
1/4 cup Blue Diamond Dark Chocolate Almonds, chopped
1/4 cup Blue Diamond Sea Salt Almonds, chopped
pinch of flaky sea salt for topping (optional)
- Bring 2 cups of water to a boil in a small saucepan then remove from the heat. Add the pitted dates to the saucepan and allow to soak for 20 minutes.
- Next preheat the oven to 350°F and line a 9 x 9” (or a 13 x 9”) pan with parchment paper. Combine the spelt flour, cocoa powder and baking powder in a large bowl and sift together.
- Once the dates are done soaking, transfer them to a food processor along with the almond butter, maple syrup, sugar, almond milk, vanilla extract, and salt. Add the melted coconut oil last then blend on high until smooth.
- Pour the liquid mixture into the bowl with the dry then use a rubber spatula to gently combine. Reserve 2 tablespoons of the chopped chocolate for topping and then gently fold the rest into the batter. Transfer the batter to the prepared pan and spread it out evenly. Top with chopped almonds and remaining chocolate then bake in the oven for 25 minutes. This will leave them slightly under baked for a fudgy center.
- Allow the brownies to cool completely before cutting. For best results, refrigerate for 30 minutes to an hour before cutting. This helps them hold together better. Store in an airtight container for up to 3 days.
Barely adapted from Amy Chaplin's At Home in the Whole Food Kitchen
This post is sponsored by Blue Diamond Almonds but all opinions and text are my own. Thank you for supporting this site and the brands that help make it possible!