I was challenged by the lovely people at The Groovy Food Company to re-create one of their favourite recipes – these Vegan Almond Butter Brownies – so of course I was happy to give them a whirl! I’ve edited the original recipe slightly (see edits below with an *) but was really happy with the result, dense but chewy brownie slices with the most delicious fudgey rich topping.

I didn’t have almond butter to hand so I used peanut butter, which tasted just as delicious and I’m sure you could use whatever nut butter you have in your cupboards. I thought I’d bake the recipe in a round tin to make it feel like a special chocolate brownie cake – it really does feel like a special treat!


For the brownies – 

  • 2 tablespoons flaxseed + 4 tablespoons water* (I used Linwoods)
  • 45g The Groovy Food Company coconut oil, melted
  • 60g almond or peanut butter*
  • 100g The Groovy Food Company coconut sugar
  • 250ml oat milk (I used Oatly)
  • 30g The Groovy Food Company coconut flour
  • 25g ground almonds (I used Whitworths)
  • 35g cocoa or cacao powder (I used Bioglan)

For the topping – 

  • 3 tablespoons The Groovy Food Company coconut oil, melted 
  • 3 tablespoons almond or peanut butter*
  • 2 tablespoons maple syrup
  • 2 tablespoons cacao or cocoa powder

Get making!

  1. Preheat the oven to 180C and grease and line a 9x9in baking tin.
  2. Mix together the flaxseed and water and leave to stand for 5 minutes.
  3. Place the oil, nut butter and coconut sugar in a bowl and mix to combine, then add the flaxseed mixture and milk and mix again.
  4. Add the coconut flour, ground almonds and cacao powder and mix until everything is combined. Pour into the tin, smooth out evenly and bake for 20-25 minutes until firm then leave to cool.
  5. Meanwhile beat together the topping ingredients and pour over the cooled brownie. Add a couple of extra spoonfuls of nut butter and swirl in. Chill in the fridge for 30 minutes to allow the topping to set.
  6. Remove from the tin, slice into 8-10 pieces and enjoy!