No-Bake Almond Butter Chia Brownies
No Bake Almond Butter Chia Brownies made with dates, almonds, chia seeds, and cocoa powder. These fudgy brownies are topped with melted dark chocolate and an almond butter swirl.
Servings 12 squares
Calories 270kcal
Ingredients
Base
- 2 cups dried pitted dates
- 1 1/2 cups boiling water
- 2/3 cup whole almonds
- 1/4 cup natural cocoa powder
- 3 Tbsp chia seeds
- 1 Tbsp natural almond butter
Chocolate Topping
- 200 g block of dark chocolate, broken into squares
- 1 Tbsp coconut oil
Almond Butter Swirl
- 2 Tbsp natural almond butter
- 1 tsp coconut oil
Instructions
Base
- Soak Dates: Place the pitted dates in a heatproof bowl and pour the boiling water over them. Allow the dates to soak in the boiling water for 15 minutes, then drain off the water.
- Prepare the Base: Line a 9 x 5 inch (23 x 13 cm) rectangle loaf tin with parchment paper. Set aside.
- Combine Dates and Almonds: In a food processor, pulse the almonds and soaked dates until the dates are finely chopped and the mixture is combined. Continue blending until no large pieces of dates remain.
- Add Remaining Ingredients: Add the cocoa powder, chia seeds, and almond butter, then blend until the mixture comes together and forms a sticky, fudgy ball.
- Press into Pan: Transfer the mixture to the lined loaf pan and use a spatula to press it firmly and evenly into the pan. Take your time to compact the mixture well, it will be sticky.Place in the refrigerator while you prepare the topping.
Topping
- Melt Chocolate: Melt the dark chocolate and coconut oil together in a double boiler over low heat, stirring occasionally, until smooth and glossy. Alternatively, microwave in a microwave-safe bowl in 20-second intervals, stirring between each interval, until melted and smooth. Set aside.
- Melt Almond Butter: Melt the almond butter and coconut oil together in a small saucepan over low-medium heat until smooth. Alternatively, microwave in a small microwave-safe bowl for 10–15 second intervals, stirring between each interval, until smooth and easy to drizzle.
- Add Melted Chocolate: Pour the melted chocolate over the chilled brownie base. Gently tilt and move the pan in different directions to help the chocolate spread evenly across the surface. If needed, use a spatula to smooth out any areas.
- Swirl Almond Butter: Spoon small dollops of the almond butter mixture over the chocolate layer. Use a knife or skewer to gently swirl the almond butter through the chocolate, being careful not to overmix.
- Chill: Refrigerate for 3-4 hours or overnight, until the chocolate topping is set and the brownies are firm enough to slice.
- Slice and Serve: Remove the brownies from the refrigerator and let them sit at room temperature for 10–15 minutes before slicing. For clean slices, run a sharp knife under hot water for a few seconds, then wipe it completely dry before cutting. The warm knife will help glide through the chocolate topping without cracking. Enjoy!
Notes
Store: Place the brownies in an airtight container and store them in the refrigerator. They will stay good for up to 1 week.
Tips:
- Don't skip soaking the dates: Softer dates blend more easily and create a smoother brownie texture.
- Press the mixture firmly: Compacting the brownie layer well helps the slices hold together and creates that dense brownie texture.
- Use a warm knife for clean cuts: Run your knife under hot water, wipe dry, then slice.
- Allow 10-15 minutes at room temperature before serving: This softens the chocolate topping so it's easier to cut through.
Nutrition
Calories: 270kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 407mg | Fiber: 7g | Sugar: 20g | Vitamin A: 11IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 3mg