These oat flour almond butter brownies with salted date caramel frosting will become your new obsession. It’s a good thing that they’re healthy, because once you start eating them, it’s hard to stop!
Rarely will you witness a happiness greater or more pure than when you see my dad digging into dessert.
I can count on one hand the number of times he has missed dessert in my life. And somehow, blessed as he is with a lightning-fast metabolism and relentless motivation to go hard at the gym every single day, he remains as svelte as he was when I was born.
Dinner? He’ll eat it just so he can get to what he calls the “most important part of the meal.” He’s become quite the dessert connoisseur over the years, and he wants you all to know that these oat flour almond butter brownies are definitely worth their weight in gold.
These brownies are moist, fudgey, and dense. They’re packed with good-for-you ingredients like oat flour, almond butter, cocoa, and coconut sugar, and they’re iced with a date and nut butter ‘caramel’ frosting. Dad finds them particularly delicious with a scoop of Coconut Bliss, while I love them with a glass of hemp milk!
to make these oat flour almond butter brownies, you’ll:
- Stir together a flax egg, almond butter, coconut oil, coconut sugar, maple syrup, almond milk, and vanilla in a large bowl.
- Stir together oat flour, cocoa powder, salt, and baking powder in a separate bowl.
- Add the dry to the wet and stir in the chocolate chips.
- Bake at 350 F for 18-20 minutes and let cool for 30 minutes.
- Make the frosting by blending together Medjool dates, almond butter, salt, coconut oil, lemon juice, and almond milk in a food processor.
- Frost the cooled brownie and slice into squares.
I hope you love these brownies as much as my Dad and I do! If you make them, please let us know how you liked them by leaving a comment and rating below. And share a photo to Instagram using @upbeet.kitchen and #upbeetkitchen!Print
Moist, dense, and fudgey oat flour almond butter brownies with a salted date caramel frosting.
- 1 flax egg (1 tbsp ground flax plus 2.5 tbsp water)
- 3/4 cup almond butter (other nut and seed butters work well- tahini, cashew butter, peanut butter, etc.)
- 2 tbsp virgin coconut oil
- 3/4 cup coconut sugar
- 2 tbsp maple syrup
- 3 tbsp almond milk
- 1 tsp pure vanilla extract
- 1 1/2 cups oat flour
- 1/3 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup chocolate chips
Salted Date Caramel Frosting
- 12 pitted soft Medjool dates (the softer, the better)
- 4 tbsp almond butter (other nut and seed butters work, too)
- 1/8–1/4 tsp fine sea salt (depending on how salty you like it)
- 1 tbsp virgin coconut oil
- 1 tbsp lemon juice
- 1/4 cup almond milk
- Preheat oven to 350 degrees F and line a 8×8-inch or 9×9-inch square baking dish with parchment paper, leaving enough overhang to allow for easy lift-out.
- Place the flax and water in a large bowl, whisk, and let it thicken for two minutes.
- Add the almond butter, coconut oil, coconut sugar, maple syrup, milk, and vanilla and whisk until smooth.
- In a medium bowl, mix together the oat flour, cocoa powder, baking powder, and salt. Add the flour mixture to the almond butter mixture and stir to combine. Fold in the chocolate chips. The batter will be quite thick: more like a dough.
- Transfer the mixture to the prepared baking dish, using wet fingers to push it out towards each corner of the pan.
- Bake for 18 minutes for a moist, gooey brownie or 20 minutes for a slightly more firm brownie.
- Remove from the oven and let it cool fully before frosting.
- To make the salted caramel frosting, place the dates, almond butter, salt, coconut oil, lemon juice, and almond milk in a food processor and process until ultra smooth. This might take a few minutes, but be patient: it will get there!
- Lift the brownie from the pan and transfer to a flat surface before frosting. Slice into 12-16 squares. You might not need all of the frosting; leftover frosting makes a delicious dip for apple slices!