The goal was to make a square that was similar to my chocolate energy balls – but with oats added.
The result? More like a brownie! (Not that I’m complaining.)
That said… I might add they taste like a “healthy” brownie. Still thoroughly enjoyable, but they are of course no where near as sugary sweet or buttery rich as the “real” brownie.
- ¼ cup raw, unsalted almonds
- 1 cup rolled oats, divided
- ½ cup cocoa powder (I use raw cacao powder)
- ¼ cup unsweetened shredded coconut
- ½ tsp sea salt
- ½ cup all-natural almond butter
- ¼ cup honey (or maple syrup)
- 2 Tbsp virgin coconut oil, melted
- 5 medjool dates, pitted
- 2 Tbsp almond milk with ½ Tbsp chia seeds whisked in
- ½ tsp pure vanilla extract
- 2 Tbsp chia seeds
- Heat the oven to 350. Line a 5×9 loaf pan with parchment paper.
- In a food processor, process the almonds and ½ cup of the oats until they are the consistency of coarse flour.
- Add the other ½ cup oats, cocoa powder, coconut, salt and pulse until mixed. Remove the mixture from the food processor and set aside in a bowl.
- In the emptied food processor, now add the almond butter, honey, coconut oil, dates, almond milk and chia seeds, and vanilla. Process until smooth and creamy.
- Add the dry mixture back into the processor with the creamed mix. Process and pulse until the two are combined into a sticky ‘dough’.
- Transfer the dough to the parchment paper lined loaf pan. Press down flat. You might use a piece of parchment paper to help press it flat so it doesn’t stick to your fingers.
- Sprinkle the 2 Tbsp of chia seeds over the top and gently press them into the batter slightly.
- Bake for 20 minutes.
- Cool, and cut into 18 squares. Store in the fridge.
Note: I used a 5×9 loaf pan in order to not make a million squares. You could easily double the recipe and use a regular square 9×9 pan to make 36 squares if desired!