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Vegan Triple Layer Almond Butter Brownies

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My obsession with raw-ish desserts rages on…

So last week I mentioned that I wanted to make an uncooked version of these beautiful buckeye brownies and decided they’d be the perfect contribution to a brunch I went to on Sunday. One of my friends is currently doing an elimination diet that knocks out grains, dairy, nightshade vegetables, refined sugar, and a whole host of other things so I made these to accommodate her restrictions. This means they have: no refined sugar, no eggs, no dairy, no peanuts and no gluten.

Here’s how I made them…

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Vegan Triple Layer Almond Butter Brownies

Note: The coconut oil cannot be replaced with any other oil in any layer. Coconut oil is solid at room temperature, which is what sets these bars and keeps their shape. Almond butter can be subbed out for any nut butter of choice.

Brownie Layer

Ingredients

  • 16 medjool dates, pitted, soaked and drained
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon coconut oil
  • 1/4 cup cashew meal
  • 1 teaspoon vanilla extract

Instructions

  1. Combine all ingredients in a blender or food processor and process until smooth.
  2. Line a loaf pan with plastic wrap and spread batter into pan.
  3. Freeze while preparing remaining layers.

Almond Butter Layer

Ingredients

  • 1/2 cup creamy almond butter
  • 1/4 cup full fat coconut cream
  • 1 tablespoon date syrup (or honey or maple syrup)
  • 1 tablespoon coconut oil

Instructions

  1. Combine all ingredients in a blender or food processor and process until smooth.
  2. Pour over brownie layer and freeze to set while preparing final layer.

Chocolate Ganache Layer

Ingredients

  • 1/4 cup coconut oil
  • 1/3 cup full fat coconut cream
  • 1/4 cup unsweetened cocoa powder

Instructions

  1. Combine all ingredients in a microwave-safe bowl and heat for 2 minutes, stirring halfway through.
  2. Pour ganache over the almond butter layer and freeze to set.
  3. Freeze brownies at least 4-6 hours before cutting. Makes about 20 squares.
  4. Store frozen, serve chilled.

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This recipe makes about 20 squares but only 16 made it to the brunch I made them for. No idea how that happened…

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I think this is my best vegan dessert remix to date! (Get it?) What should I make next?

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14 Comments

  1. Yay! So glad your vegan, refined sugar-free version turned out so well! How thoughtful of you to make it so that your friend could have it too! I bet she loved them!

    • Katie Katie

      Thanks for the inspiration!

  2. whaaaaaat. i need these in my life.

    • Yes, yes you do. They’re amaaaazing.

    • Katie Katie

      Best. thing. ever.

  3. TaMo TaMo

    Where do you get coconut cream?

    • Katie Katie

      Trader Joe’s! It’s the one in the brown can. The green can is light coconut milk, which comes in handy for other things, but you need the thick full fat version for this.

  4. Ah, these look amazing! I’m definitely making these and I want to try your raw carrot cakes too!

    • Katie Katie

      Hooray!

  5. penny penny

    Can I sub almond meal for cashew meal? Talk to me.

    • Katie Katie

      I think that should be fine! They’re about the same consistency.

  6. Looks really tasty! I’m going to make this for my husband!

    • Katie Katie

      Awesome! My boyfriend loves them.

  7. […] than they may appear. You’ll be using the brownie base and chocolate ganache from my vegan triple-layer almond butter brownies, a modification of the world’s simplest raw vegan caramel, and a super easy coconut […]

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