Vegan Almond Butter Swirl Brownies

Thick, rich, fudgy brownies with a thick ribbon of almond butter. These vegan almond butter swirl brownies are so decadent and dreamy, plus they’re sweetened naturally and gluten free!

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A few weeks ago I discovered Shaun T’s podcast, Trust and Believe. If you don’t know (HOW?!) who Shaun T is, he’s the genius behind the Insanity workouts and a few others (Cize, hip hop abs, etc.). He’s also an amazing motivational speaker.

His podcast is sooo incredible. Seriously so motivating, inspiring, and relatable. You all know I’m obsessed with Insanity to start, and I’ve always loved Shaun T’s energy and positive, radiant attitude, so naturally when I discovered the podcast I fell in love immediately. It’s all about improving yourself, staying focused on your goals, banishing negativity from your life, and most importantly trusting and believing in yourself! Everything GOOD that you need and should want to know, basically. It addresses issues that we all go through, and how to proactively take control of your life in the best way.

So if you’re a podcast person (or even if you aren’t), I highly suggest you look into it. Be the best you that you can be! I’ve never steered you wrong, remember?!

What else is as awesome as Shaun T? THESE FREAKING EPIC BROWNIES.

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You guys…these brownies. I can’t. 

Chocolate and almond butter is literally my favorite combination of flavors, hands down. When I tasted one my face literally almost exploded. They are SO, so good.

They’re made with healthy ingredients, thank goodness, because you’ll literally want to devour the entire pan.

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Swiiiiirl 😀 

These vegan almond butter swirl brownies start just like my original flourless brownies – packed with simple, super healthy ingredients. Chickpeas are the base (not chickpea flour), which provide fiber, protein, and vitamins/minerals that are awesome for your health. I don’t care what the paleo police say, beans are literally one of the best foods for you.

Using canned chickpeas rather than chickpea flour makes for the ultimate soft, fudgy and gooey texture.

The rest is just some unsweetened cocoa powder, dates for their caramel-like, totally natural sweetness, almond milk, coffee, and some flax eggs. Ground flaxseeds are such a nutritionally dense little super food – a lot of professionals argue we should all be eating them every single day, so why not throw them in some brownies for your fix?!

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Before baking, you’ll swirl about 2-3 tbsp of almond butter on top of the batter. I know, it’s not a lot at all! You still get all the rich nut butter flavor, but without adding a ton of calories. You can use any flavor nut butter – did you catch my homemade almond butters last week?! I used plain for this, because it’s a little more runny. I’d recommend any natural, unsweetened almond butter that’s either pretty liquid-y, or that gets runny in the microwave. You could definitely use cashew or peanut butter, too!

Can we just talk again about how almond butter is literally like the best food in all of creation? Not to mention all the nutritional benefits – protein, vitamins/minerals, healthy fats.

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The brownies bake for about 30 minutes, which is a little long for brownies. These are the GOOIEST of gooey. So that means they’re absolutely amazing, because they straight up melt in your mouth. However, it also means they’re extremely difficult to handle, and impossible to handle straight from the oven. I cooled mine right in their pan for 3 hours, and even then they were still a little fragile, but held up pretty nicely. So the longer you let them chill, the better!

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These vegan almond butter swirl brownies are by far my favorite recipe I have ever posted. Please please pleeeease do yourself a favor and try them. They’re the most rich, chocolatey, fudgy, gooey, almond buttery brownies to ever grace my kitchen. You need them in your life.

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If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Almond Butter Swirl Brownies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 brownies


  • 2 cans chickpeas, drained/rinsed, blended with 1/2-1 c water
  • 1/2 c unsweetened cocoa powder
  • 3/4 c date paste (I used 12 medjool dates blended with 3/4 c hot water)
  • 1/2 c almond milk
  • 2 flax eggs (2 tbsp ground flaxseed with 6 tbsp water in a bowl, refrigerate for 30 minutes before using)
  • 1 tbsp prepared coffee
  • Almond butter to swirl - I used about 3 tbsp


  1. Preheat the oven to 350 degrees.
  2. Blend the 2 cans of chickpeas and stir in the cocoa powder until it's all combined.
  3. Add the date paste, almond milk, flax eggs, and coffee, and stir until everything is incorporated into the batter.
  4. Melt the almond butter until it's a little runny (I microwaved for about 20-30 seconds), and dollop/pour it over the top of the brownies.
  5. Using a toothpick or knife, gently swirl the almond butter throughout the top of the batter.
  6. Bake the brownies for about 30 minutes, and allow them to cool in the pan before removing and serving so they don't fall all over the place - I cooled mine in the pan in the refrigerator for 3 hours - the longer the better!

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