Vegan Chocolate Almond Brownies

These Vegan Chocolate Almond Brownies are fudgy and crunchy. Made with healthy and gluten-free ingredients, they are the perfect sweetness anyone can enjoy.

This recipe is:

  • Vegan.
  • Gluten-free.
  • Dairy-free.
  • Easy to make.
  • Can be kept for 2 to 3 months in the freezer.

Alternatives for this recipe

You can replace the almonds with any nuts of your choice. Chopped pecans, walnuts and peanuts are my favourite pick.

You can use any nut or seed butter in place of the peanut buetter. Sunflower butter, almond butter and cashew butter all work.

Vegan Chocolate Almond Brownies

Course: Snacks
Servings

9

servings
Prep time

10

minutes
Cooking time

12

minutes

These Vegan Chocolate Almond Brownies are fudgy and crunchy. Made with healthy and gluten-free ingredients, they are the perfect sweetness anyone can enjoy.

Ingredients

  • Brownie
  • 2/3 cup (60 g) oat flour

  • 3 tbsp (45 ml) almond butter

  • 2 tbsp (30 ml) maple syrup

  • 1/4 cup (20 g) cacao powder

  • 3 tbsp (45 ml) water

  • Chocolate almond frosting
  • 1/4 cup (25 g) chopped almonds

  • 1/4 cup (40 g ) chocolate chips

  • 1 tbsp (15 ml) maple syrup

instructions

  • Preheat the oven to 350ºF (180ºC).
  • In a bowl, combine all the ingredients for the brownie. Press the mixture into a loaf pan.
  • In a double boiler, melt the maple syrup and chocolate chips. Set aside. Fold in the chopped almonds and spread it over the brownie with a spatula.
  • Bake for 12 minutes. Let it cool in the pan before slicing.

Notes

  • Keeps 3 to 4 days at room temperature.
  • Freezes well.

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