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    Home » Recipes » Dessert Recipes

    Oat Flour Almond Butter Brownies with Salted Date Caramel Frosting

    Published: Mar 7, 2020 Last Modified: Jun 9, 2020 by Allison

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    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!

    two vegan almond butter oat flour brownies with date caramel frosting stacked one on top of the other

    Rarely will you witness a happiness greater or more pure than when you see my dad digging into dessert.

    an overhead closeup shot of an oat flour almond butter brownie with brown salted date caramel frosting.

    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.

    a head-on shot of a the brownie showing the crispy exteriors.

    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:

    1. Stir together a flax egg, almond butter, coconut oil, coconut sugar, maple syrup, almond milk, and vanilla in a large bowl.
    2. Stir together oat flour, cocoa powder, salt, and baking powder in a separate bowl.
    3. Add the dry to the wet and stir in the chocolate chips.
    4. Bake at 350 F for 18-20 minutes and let cool for 30 minutes.
    5. Make the frosting by blending together Medjool dates, almond butter, salt, coconut oil, lemon juice, and almond milk in a food processor.
    6. Frost the cooled brownie and slice into squares.
    an image showing the process of making the vegan oat flour brownies.
    the brownie in the pan before it bakes.
    the brownie right after it comes out of the oven.
    the frosting ingredients shown before being blended.
    the frosting after being blended, still in the food processor. Looks like a brown caramel.
    an overhead shot of the icing in a jar and a corner of the brownie right before being iced.
    the partially iced brownie
    the fully iced brownie
    an overhead shot of the oat flour brownie sliced into squares
    a close-up of an oat flour almond butter brownie

    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!

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    a close up of a vegan salted caramel frosted brownie

    Oat Flour Almond Butter Brownies with Salted Date Caramel Frosting


    ★★★★★

    5 from 2 reviews

    • Author: Allison
    • Total Time: 28 minutes
    • Yield: 12–16 servings 1x
    Print Recipe
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    Description

    Moist, dense, and fudgey oat flour almond butter brownies with a salted date caramel frosting. 


    Ingredients

    Scale
    • 1 flax egg (1 tbsp ground flax plus 2.5 tbsp water)
    • ¾ cup almond butter (other nut and seed butters work well- tahini, cashew butter, peanut butter, etc.)
    • 2 tbsp virgin coconut oil 
    • ¾ cup coconut sugar
    • 2 tbsp maple syrup
    • 3 tbsp almond milk
    • 1 tsp pure vanilla extract
    • 1 ½ cups oat flour
    • ⅓ cup cocoa powder
    • 1 ½ tsp baking powder
    • ¼ tsp sea salt
    • ⅓ 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)
    • ⅛–¼ teaspoon fine sea salt (depending on how salty you like it)
    • 1 tbsp virgin coconut oil 
    • 1 tbsp lemon juice
    • ¼ cup almond milk

    Instructions

    1. 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.
    2. Place the flax and water in a large bowl, whisk, and let it thicken for two minutes. 
    3. Add the almond butter, coconut oil, coconut sugar, maple syrup, milk, and vanilla and whisk until smooth. 
    4. 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. 
    5. Transfer the mixture to the prepared baking dish, using wet fingers to push it out towards each corner of the pan. 
    6. Bake for 18 minutes for a moist, gooey brownie or 20 minutes for a slightly more firm brownie. 
    7. Remove from the oven and let it cool fully before frosting. 
    8. 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! 
    9. 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! 
    • Prep Time: 10 minutes
    • Cook Time: 18 minutes

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

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    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Cindy

      March 14, 2020 at 1:20 pm

      A brownie is my favourite dessert, and this one is perfect. Nice and chewy, great balance of flavours.

      ★★★★★

      Reply
    2. Jamie

      April 15, 2020 at 4:47 pm

      Fabulous!! My favourite brownie by far.

      ★★★★★

      Reply
      • Allison

        April 15, 2020 at 5:07 pm

        Thanks, so much, Jamie!

        Reply
    3. Jim

      April 26, 2020 at 9:40 pm

      Any chance you know how many calories per brownie?

      Reply
      • Allison

        April 26, 2020 at 10:17 pm

        Hi Jim. I just calculated the nutrition facts on Very Well Fit. Here they are:

        Reply
    4. janelle

      April 28, 2020 at 10:05 pm

      Can’t wait to make these !! Im oil free, can I sub applesauce for the oil??

      Reply
      • Allison

        April 28, 2020 at 10:22 pm

        Hi Janelle, I think that should work perfectly! I’ve also used pumpkin puree in place of the oil in these before. Yay, I hope you enjoy them! 🙂

        Reply

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    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

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