Go Back
+ servings

Nut Butter Brownies with Sea Salt (Vegan)


  • ½ cup pitted dates, packed
  • 1 ½ cups spelt flour (or whole wheat pastry flour)
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ¼ cup + 2 Tbsp almond butter
  • ¾ cup olive oil
  • ¾ cup maple syrup
  • ¾ cup natural sugar (Sugar in the Raw or Turbinado)
  • ¾ cup + 2 Tbsp nut milk
  • ½ tsp sea salt
  • 1 Tbsp vanilla extract
  • ½ cup toasted almonds, chopped
  • 3 ½ oz dark chocolate coarsely chopped, divided (or about ¾ cup chocolate chips)
  • flaky sea salt


  • Preheat oven to 350° F
  • Line a 13 x 9" baking pan with parchment paper; brush paper and sides of pan lightly with oil, and set aside.
  • Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes or until softened, then drain well.
  • (If your dates are moist and soft, you can skip this soaking step)
  • Sift the flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
  • Place almond butter, olive oil, maple syrup, maple sugar, nut milk, salt, vanilla, and dates in a food processor; blend until smooth.
  • Pour into the flour mix and stir with a rubber spatula until almost combined.
  • Reserve 2 Tbsp of the chopped chocolate and stir the rest into the batter, being careful not to over-mix.
  • Transfer batter into the prepared pan and spread evenly.
  • Sprinkle with almonds, remaining chocolate, and a large pinch of sea salt.
  • Bake for 30 minutes or until edges pull away from the sides of the pan and a toothpick comes out clean.
  • Remove from oven and allow to cool completely.
  • For best results, refrigerate until completely cold before cutting.