Last week I purchased a copy of Amy Chaplin’s new cookbook At Home In The Whole Food Kitchen. The evening I brought the book home, I sat on the couch, devouring page after page of her gorgeous plant-based, whole food creations. With the first part of the book dedicated entirely to how we can best use ingredients for optimum taste and nutrition, At Home In The Whole Food Kitchen is one of the best informative cookbooks I’ve had the pleasure of reading. When I invited friends over for dinner this week, I decided to share some recipes from her book by cooking from it. I had a fantastic evening filled with much-needed laughter and great company. I would be lying, however, if I said that the food didn’t play a role in how wonderfully the evening turned out: we devoured banana bread, fruit, and rosé that my friends brought, along with all the food I made. I made Amy’s simple green salad with tangy hemp seed dressing, topped with her marinated beets; roasted fall vegetable cannellini bean stew with spelt berries and kale; and for dessert, her almond butter brownies with sea salt.
The brownies, in particular, were a big hit. My boyfriend and sister have been devouring the extra brownies, and my friend Jen, who isn’t normally a brownie fan, loved them! So, here are some almond butter brownies for you, courtesy of the very talented Amy Chaplin. These brownies are free of refined sugar and are loaded with protein from the almond butter.* They are also absolutely delicious!
*Two tablespoons of almond butter provides 6.7 grams of protein.
Almond Butter Brownies With Sea Salt
yields fifteen 3 x 2 1/2 inch brownies
- 1/2 cup packed pitted deglet noor dates
- 1 1/2 cups wholegrain spelt flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 cup + 2 tablespoons almond butter
- 3/4 cup extra virgin olive oil
- 3/4 cup maple syrup
- 3/4 cup maple sugar
- 1/4 cup plus 2 tablespoons almond milk
- 1/2 teaspoon sea salt
- 1 tablespoon vanilla extract
- 3/4 cup dark chocolate, chopped
- 1/2 cup toasted almonds
- sea salt flakes
- Place the dates in a medium bowl and soak with boiling water for 20 minutes, or until softened. Once softened, drain the dates.
- Preheat the oven to 175ºC/350ºF. Line a baking tray with baking paper.
- Sift the flour, cocoa powder, and baking powder into the bowl of a stand mixer. Stir to combine the ingredients.
- In a food processor, blend the almond butter, olive oil, maple syrup, maple sugar, almond milk, salt, vanilla, and softened dates until smooth.
- Slowly pour the liquid mixture into the bowl with the dry ingredients, using either a rubber spatula or a stand mixer to combine the two.
- Set two tablespoons of the chopped chocolate aside, and pour the rest into the batter. Be careful not to overmix.
- Pour the batter into the baking tray and spread evenly. Top with the chocolate that you set aside, the toasted almonds, and a large pinch of sea salt flakes.
- Bake for 30 minutes. The edges should pull away from the sides of the pan and a toothpick should come out clean.
- Remove the brownies from the oven and allow them to cool completely. They taste best when they have been refrigerated and are served warm. Alternatively, you can also serve them warm with a drizzle of coconut cream.
Enjoy : )
The brownies will keep for three to four days in an airtight container in the fridge. I imagine these brownies would also be delicious with hazelnuts and hazelnut butter instead of almonds and almond butter : )
What’s your favourite brownie recipe, or your favourite chocolate dessert? Or favourite chocolate combination?
Wishing you much love and happy kitchen adventures,