These 5-ingredient almond butter brownie cups are refined sugar free, gluten free and taste like a really indulgent treat.
They have two gorgeous layers. The bottom layer is a mix of dates, almond butter, walnuts and cacao. Combined, they make a lovely no-bake brownie base. The top layer is a gooey caramel made from dates, almond butter and ground almonds (almond flour).
It’s a great recipe to make ahead; they will last for up to a week in the fridge and freeze well too. They are wonderful for clean treats for the kids after school or for easy desserts and treats.
Nutritional Highlights
✔️ Rich in healthy fats: Almond butter and walnuts provide unsaturated fats.
✔️ Naturally sweetened: Medjool dates add natural sweetness.
✔️ Good source of plant protein: Almonds and walnuts both provide protein.
✔️ High in fibre: Almond flour, nuts and dates together support digestive health and steady energy release.
✔️ Packed with antioxidants: Raw cacao powder is a great source of flavonoids which may help reduce inflammation and support overall wellbeing.
Storage & Shelf Life
It’s a great recipe to make ahead; they will last for up to a week in the fridge.
They will also freeze well for up to 3 months.
Recipe Tips
- I use large soft medjool for the recipe. If your dates are harder then try soaking in boiling water for 20 minutes and draining.
- I have used almond butter in this recipe. If you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same. I’ve tried them with peanut butter, and they also taste amazing. Try and use quite a smooth and runny one so the base is sticky as you mix it. If it doesn’t seem very sticky, as you mix, add a little more so it comes together.
- I use walnuts as they are nice and soft and break down beautifully into the brownie base. If you would rather use another nut, then pecans also work well.
Almond Butter Brownie Cups
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients:
- 1½ cups walnuts (150g)
- 1½ cups soft medjool dates, pitted (200g)
- ½ cup almond butter (120g)
- 4 tbsp cacao powder
Topping ingredients:
- ⅓ cup smooth almond butter (80g)
- ⅓ cup ground almonds (35g)
- 6 large soft medjool dates pitted
- Handful of chopped walnuts
Instructions
- Add all the base ingredients to a food processor and blend until smooth. This might take a few minutes. If it doesn’t come together, add 1 tbsp of water – it will depend on how soft your dates are and which almond butter you use.
- Separate until equal pieces and press down into a silicone cup case tray (or paper cases). Refrigerate whilst you make the topping.
- To make the topping, blend the almond butter, dates and ground almonds together and spread over the top of each base. Sprinkle over some chopped walnuts (and a few cacao nibs if you have them) and put back into the fridge for at least an hour.
Notes
- Store in the fridge to keep them nice and hard and they will last for about a week.
- I also added some chocolate coated cacao nibs to the top of my cups but this is entirely optional and not included in the nutritional information.
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