Coffee Brownies
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 squares
  • 2 Tbsp instant coffee granules + 6 Tbsp boiling water
  • ¾ cup pitted dates, soaked in boiling water for 10 minutes
  • ⅔ cup almond butter
  • 1 large banana
  • 1 Tbsp almond milk or any thin dairy free milk of choice
  • ¾ cup oat flour
  • 2 tsp instant coffee granules
  • 1½ tsp vanilla bean extract
  • 1½ tsp baking soda
  1. Preheat oven to 180ºC (356ºC). Line a 9”- round baking pan with parchment paper, set aside.
  2. In a mug, add coffee granules and stir in the boiling water, mix well until coffee has dissolved. Set in the refrigerator to cool down.
  3. Drain soaked dates.
  4. In a high speed food processor, add dates, almond butter, banana, liquid coffee and milk. Blend on high until smooth and combined. Scraping down the sides.
  5. To the processor, add oat flour, coffee granules, vanilla and baking soda. Blend on high until well combined and smooth.
  6. Pour batter into prepared baking pan and smooth out top.
  7. Bake for 15-20 minutes or until top springs back when touched or until a skewer inserted into the middle comes out clean.
  8. Remove and cool in pan for 10-15 minutes.
  9. Transfer to a wire rack to cool completely.
  10. Slice into squares and enjoy!
Store in an airtight container, refrigerated or in the pantry, for 3-5 days.
*For a nut-free version, sub almond butter for sunflower seed butter.
Recipe by Wholesome Patisserie at