These Raw Chocolate Almond Butter Brownies are a serious favorite in our house. I literally make a batch just about every week and my kids beg for them. They are so yummy!
Author: Lemons and Basil
or Peanut Butter
, firmly packed
or Deglet Dates
or Cocoa Powder
Chocolate Protein Powder
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Line an 8x8 dish with plastic wrap.
Almond Butter (1/2 cup)
Medjool Dates (1 cup)
Cacao Powder (1/2 cup)
Chocolate Protein Powder (2 scoops)
Maple Syrup (3 Tbsp)
Almond Meal (2 Tbsp)
Water (2 Tbsp)
to a bowl of the food processor.
Process for 20-30 seconds, then pause to scrape down sides and add additional water if needed. You’ll know the “dough” is ready when the mixture pulls away from the bowl sides and can be easily pinched and held together.
Add dough to an 8x8 lined pan and press firmly until brownies are evenly spread and well packed. If desired, add
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (to taste)
to the tops of brownies and press firmly.
Refrigerate 20-30 minutes, then using plastic wrap, lift the brownies out of the dish and cut them into 16 pieces.
Serve and Enjoy!
This recipe yields 16 brownies.
For the dates, if you’re not using Medjool dates, make sure you soak your dates in water for 10-15 minutes before using them to add moisture and soften them up.
I like to use Plant Era’s Chocolate protein, but any (plant-based) chocolate protein should work.
Honey can be used in place of maple syrup if vegan-friendly is not needed.
I like to store my brownies in the refrigerator then allow them to sit out a few minutes before eating. For a softer brownie, you can store them at room temperature for up to 3 days.
Nutrition Per Serving
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