No-Bake Almond & Chia Chocolate Brownies
No-Bake Almond & Chia Chocolate Brownies! Rich, decadent and healthier for you brownies! These are no-bake brownies topped with a luscious melted dark chocolate and almond butter swirl. Enjoy with your morning cup of tea or after dinner snack.
These brownies are quite rich and chocolatey so one or two slices will absolutely satisfy your sweet tooth. You may also enjoy a slice with a scoop of ice-cream for dessert! I hope you enjoy these no-bake brownies, especially the almond swirl which is so fun to create!
No-Bake Almond & Chia Chocolate Brownies
- Total Time: 25 minutes
- Yield: 10–12 pieces 1x
Description
Rich, decadent and healthier for you brownies! These are no-bake brownies topped with a luscious melted dark chocolate brownies with an almond butter swirl. Enjoy with your morning cup of tea or after dinner snack.
Ingredients
Scale
- Base
- 2 cups (300g) pitted dates, soaked in boiling water for 10 minutes
- 2/3 cup (100g) whole raw almonds, skin on or off
- 1/4 cup (25g) cacao powder, can also use natural cocoa powder
- 3 Tbsp (40g) chia seeds
- 1 Tbsp (25g) almond butter
- Chocolate Topping
- 200g plain dark chocolate block of choice, broken into squares, I use Cadbury baking chocolate or Lindt
- 1 Tbsp (20g) coconut oil
- Almond Butter Swirl
- 1 Tbsp (25g) almond butter
- 1/2 tsp (2g) coconut oil
Instructions
- Base
- Line a 9” x 5” loaf pan with parchment paper and set aside.
- In a high-speed food processor, add in almonds and pulse until just broken up, still chunky, not a fine crumb.
- Drain water from soaked dates and add dates to the food processor with the almonds.
- Pulse until dates have just broken down.
- Add in cacao, chia seeds and almond butter, blend on high until well combined and mixture sticks together and forms a ball.
- Press mixture evenly into lined loaf pan. Place in the refrigerator.
- Chocolate Topping
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Break chocolate into squares and place in the bowl along with the 1 tablespoon of coconut oil. Gently melt over a low-medium heat, stirring occasionally. Once completely melted and smooth, remove bowl and set aside.
- Almond Butter Swirl
- Using a small heat-proof bowl that fits on top of the pot of simmering water, add almond butter and the 1/2 teaspoon of coconut oil. Mix over the simmering water until completely smooth and melted together. Remove from heat once melted. Alternately, you can melt and mix the 2 ingredients in the microwave.
- Remove base from the refrigerator and pour over melted chocolate. Tilting the pan to spread the chocolate evenly or use a spatula to evenly spread it out.
- Dollop over the almond butter mixture, take a butter knife and gently swirl through the melted chocolate to create a marble effect.
- Place in refrigerator and chill for 1-2 hours or until chocolate is set and hardened. NOTE: the almond butter swirls won’t completely set, it will be soft to the touch. If left overnight, the almond butter swirls will eventually harden.
- Once set, remove slice from pan and allow to sit at room temperature for 15 minutes. This makes it easier for you to slice, otherwise the chocolate will crack/split as its too cold.
- Slice into even brownie size pieces Tip: Run a sharp knife under hot water for 3-5 seconds, wipe it dry and cut your slices. This will help your knife cut through the chocolate smoothly.
- Enjoy!
- Store in an airtight container, refrigerated, for 1 week.
- Prep Time: 20
- Cook Time: 5
