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.

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.

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!

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.

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.

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