Vegan Almond Joy Brownies

Vegan almond joy brownies are rich, fudgy brownies topped with crunchy almonds and chewy coconut! All the flavors of the old school candy bar in healthy, brownie form.

Vegan Almond Joy Brownies

Tomorrow is my wonderful mama’s birthday! She’s a total chocoholic, which is definitely where I get it from. One of the many fab traits I got from her, I like to think.

I have vivid memories of trick or treating as a kid, sprinting from house to house, swinging my pillowcase stuffed full of as much candy as I could get my grubby little hands on in those few hours.

Afterward, my brothers and I would sit on our family room floor and spill out our treasures. I’d sort mine into my favorites (peanut butter cups, hershey’s chocolate bars, m&ms), the so so stuff (not the best, but still candy, so fine by my 7-year-old self), and the worst – almond joys.

Vegan Almond Joy Brownies

Those little almond joys went straight to my mom. Between my two brothers and me, she probably got enough each year to last her until January. Looking back, I cringe at how many almond joys I immediately passed to my mom, claiming I didn’t like coconut. And nuts in a candy bar? Get outta here. Ah, the days of my immature, close-minded palate. Such a shame.

Well, this girl is now a big fan of coconut, and almonds. But I’m not about the cow breast milk life. You won’t catch me eating an actual almond joy any time soon ever. And my mom still loves the chocolate + coconut + almond combo, so I think vegan almond joy brownies are the best way to celebrate such a fab lady’s birthday!

Vegan Almond Joy Brownies

Ingredients for vegan almond joy brownies

  • Chickpeas: you’ll use drained and rinsed canned chickpeas for the base of the brownies, which provides tons of nutrition and a super rich and gooey texture.
  • Nondairy milk: milk brings the brownie batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
  • Medjool dates: you’ll blend the dates with hot water to make a paste, which naturally sweetens the brownies.
  • Rolled oats: you’ll blend the oats to flour consistency, which helps hold them together.
  • Cocoa powder: cocoa gives the brownies rich chocolate flavor.
  • Vegan chocolate chips: I like the Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
  • Raw almonds: we need almonds for almond joy brownies, of course, which provide great crunch and healthy fats.
  • Shredded coconut: unsweetened shredded coconut gives great chewy texture and flavor on top of the brownies.
Vegan Almond Joy Brownies

Tips for making vegan almond joy brownies

  • Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 cup of whole, rolled oats, then put that 1 cup into your blender to make flour.
  • Use a nonstick or parchment-lined square pan. I use an 8 inch silicone pan which makes it very easy to remove the brownies after baking. I highly recommend a silicone pan or lining with parchment paper so that the brownies don’t stick.
  • Let them cool completely. Make sure to let the brownies cool in the pan for at least 30 minutes after baking. They’re pretty soft, so they’ll firm up a lot as they cool. If you try to remove and cut them too soon, they may fall apart.
Vegan Almond Joy Brownies

These brownies are seriously gooey, full of chocolate flavor, and have alllllll the texture on top. Chewy coconut, crunchy almonds, all combined with that rich brownie underneath is a dessert dream.

Happy birthday, mommy! You’re the best one I could’ve ever asked for.

Xo,

Sara

Vegan Almond Joy Brownies

Vegan Almond Joy Brownies

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 brownies

Ingredients
  

Brownies

  • 1 1/2 cups chickpeas (1 can, drained and rinsed)
  • 1 cup nondairy milk – I use unsweetened almond milk
  • 1 cup date paste – about 15 pitted medjool dates blended with 1 cup water, then measure out 1 cup paste
  • 1 cup rolled oats, blended to flour consistency
  • 1/2 cup cocoa powder
  • 1/2 cup vegan dark chocolate chips – I used the Lily’s stevia-sweetened vegan dark chocolate chips

Topping

  • 1/4 cup vegan dark chocolate chips, melted in the microwave
  • 1/4 cup almonds, chopped
  • 1/2 cup unsweetened shredded coconut

Instructions
 

  • Preheat the oven to 350 degrees.
  • Blend the chickpeas and almond milk until totally smooth, and pour into a large mixing bowl.
  • Add the date paste, oat flour, cocoa powder, and chocolate chips, and stir to combine into a thick batter.
  • Pour the batter into a nonstick or parchment-lined square pan, and bake the brownies for 40 minutes.
  • Drizzle the melted chocolate over the brownies and sprinkle on the almonds and coconut right way, so that it sticks to the melted chocolate.
  • Let the brownies cool in the pan for 30 minutes before slicing.
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