No-Bake Brownies With Chia Seeds
Take advantage of easy slice recipes with these No-Bake Brownies With Chia Seeds. These effortless, no-bake brownies are crowned with a luxurious swirl of melted dark chocolate and almond butter.
Perfect as a companion to your morning tea or as a delightful after-dinner snack, they offer both indulgence and a nutritious twist!
No Bake Brownies with Chia Seeds
Looking for a delightful treat that’s rich, decadent, and better for you? Dive into these No-Bake Brownies with Chia Seeds!
These indulgent no bake brownies are topped with a luscious swirl of melted dark chocolate and almond butter, making them an irresistible option for your morning cup of tea or an after-dinner snack.
What sets these no-bake brownies apart is the captivating almond butter swirl. It not only adds a nutty richness to the brownies but also creates a stunning visual effect.
These fudgy brownies are not only scrumptious but also packed with the goodness of chia seeds!
Can I use other nuts instead of almonds?
Yes, you can substitute almonds with peanuts, walnuts, pecans, or cashews for a different flavor profile. If you want to switch out the almond butter, I’d suggest using peanut butter or cashew butter.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- Dates: If using fresh Medjool dates, there is no need to soak them.
- Almond Butter: Natural almond butter is recommended for its pure flavor, but you can experiment with other nut or seed butters for variation.
How To Make No Bake Chia Seed Brownies
Soak Dates: Place the pitted dates in a heatproof bowl and pour boiling water over them. Allow the dates to soak in the boiling water for 10 minutes then drain.
Prepare the Base: Line a 9 x 5 inch rectangle loaf tin with parchment paper. Seta aside.
Combine Ingredients: In a food processor, pulse almonds and soaked dates until chunky. Add cacao, chia seeds, and almond butter. Blend until it forms a ball.
Press into Pan: Firmly press the mixture into the lined loaf pan. Place it into the refrigerator while you make the topping.
Melt Chocolate: In a double boiler, melt chocolate and coconut oil until smooth over low heat. Once melted, remove from heat and set aside.
Melt Almond Butter: In a small saucepan over low-medium heat, melt almond butter and coconut oil until smooth.
Layer With Chocolate: Pour melted chocolate over the base, spreading it out evenly.
Swirl Almond Butter: Dollop almond butter mixture over the chocolate and swirl it through with a knife or skewer.
Chill: Refrigerate for 1-2 hours or until set. Almond butter swirls will remain soft while the chocolate sets.
Slice and Serve: After setting, let it sit at room temperature for 15 minutes for easier slicing. Enjoy!
Expert Tips
- Soaking Dates: When soaking dates, use boiling water and allow them to sit for a full 10 minutes. This softens them, making them easier to blend and creating a smoother base for your brownies.
- Slice it with a warm knife: Hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your slice. A warm knife is easier to cut through solid chocolate on top.
What’s the best way to cut the brownies without them cracking?
To ensure clean slices, run a sharp knife under hot water for 3-5 seconds, wipe it dry, and then cut the brownies. This will help your knife glide smoothly through the chocolate.
Can I skip the almond butter swirl?
While the almond butter swirl adds a delightful touch, you can omit it if desired. Your no bake chia brownies will still be delicious!
Storage Instructions
Store: Place the cooled brownies in an airtight container and store them in the refrigerator. They will stay fresh for up to 1 week.
Freeze: Wrap them tightly in plastic wrap or foil, place them in an airtight container or freezer bag, and store in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature until softened or overnight in the refrigerator.
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No-Bake Brownies with Chia Seeds
Ingredients
Base
- 2 cups dried pitted dates + boiling water to soak
- 2/3 cup whole almonds, skin on or off
- 1/4 cup natural unsweetened cocoa powder
- 3 Tbsp chia seeds
- 1 Tbsp almond butter
Chocolate Topping
- 200 g block of dark chocolate, broken into squares
- 1 Tbsp coconut oil
Almond Butter Swirl
- 1 Tbsp almond butter
- 1/2 tsp coconut oil
Instructions
Base
- Soak Dates: Place the pitted dates in a heatproof bowl and pour boiling water over them. Allow the dates to soak in the boiling water for 10 minutes then drain.
- Prepare the Base: Line a 9 x 5 inch rectangle loaf tin with parchment paper. Seta aside.
- Combine Ingredients: In a food processor, pulse almonds and soaked dates until chunky. Add cacao, chia seeds, and almond butter. Blend until it forms a ball.
- Press into Pan: Firmly press the mixture into the lined loaf pan. Place it into the refrigerator while you make the topping.
Chocolate Topping
- Melt Chocolate: In a double boiler, melt chocolate and coconut oil until smooth over low heat. Once melted, remove from heat and set aside.
Almond Butter Swirl
- Melt Almond Butter: In a small saucepan over low-medium heat, melt almond butter and coconut oil until smooth.
- Layer With Chocolate: Pour melted chocolate over the base, spreading it out evenly.
- Swirl Almond Butter: Dollop almond butter mixture over the chocolate and swirl it through with a knife or skewer.
- Chill: Refrigerate for 1-2 hours or until set. Almond butter swirls will remain soft while the chocolate sets.
- Slice and Serve: After setting, let it sit at room temperature for 15 minutes for easier slicing. Enjoy!
Notes
- Store: Place the cooled brownies in an airtight container and store them in the refrigerator. They will stay fresh for up to 1 week.
- Freeze: Wrap them tightly in plastic wrap or foil, place them in an airtight container or freezer bag, and store in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature until softened or overnight in the refrigerator.