Easy, chewy almond joy brownies that only require you to clean ONE dish when you’re done! These deliciously rich brownies are inspired by the classic candy but are healthier, gluten-free, and SO simple to make.

Almond Joy Brownies [Vegan, Gluten-Free]

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Calories

235

Serves

12

Cooking Time

30

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Ingredients

To Make the Brownies:

  • 1 1/2 cups oat flour (oats ground in a blender of food processor)
  • 8 soft Medjool dates , pitted
  • 1/2 cup creamy almond butter
  • 1/2 cup cacao powder
  • 3/4 cup plant-based milk
  • 1/2 avocado flesh
  • 1 tablespoon coconut oil, softened
  • 1 teaspoon baking soda
  • 1/4 cup chocolate chips, divided
  • 1/4 teaspoon sea salt

To Make the Coconut Layer:

  • 1/2 cup unsweetened shredded coconut
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut milk (or coconut cream)
  • 1/4 cup almonds roughly chopped
  • 1/4 teaspoon sea salt

For the Chocolate Drizzle:

  • 1/2 vegan dark chocolate bar, chopped
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Preparation

  1. Grease a brownie pan with coconut oil.
  2. Combine all ingredients together in a food processor excluding 1/2 of the chocolate chips.
  3. Pour batter and smooth into the prepared brownie pan and top with remaining chocolate chips.
  4. Bake at 325˚F for 15 minutes. The brownies will be slightly underdone. Remove from the oven and allow to cool.
  5. In the meantime, combine coconut layer ingredients in a medium bowl. With a spatula, spread evenly over brownies. Top with chopped almonds.
  6. Turn on your broiler to high. Place the brownies on the top rack of the broiler for 3-4 minutes to toast the coconut and almonds.
  7. Melt the dark chocolate bar in a double boiler or in the microwave at 15-20 second increments. Drizzle over the brownies.
  8. Allow brownies to cool before cutting into them.
   

Notes

Serve immediately or place in an air tight container.

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Nutritional Information

Per Serving: Calories: 235 | Carbs: 32 g | Fat: 11 g | Protein: 6 g | Sodium: 31 mg | Sugar: 16 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.