Chocolate Chia Seed Brownies

Kate JanzenBaking, Brownies, Chocolate, Desserts, SweetLeave a Comment

Rich. Chewy. Smooth. Chocolaty. Without using refined white or brown sugar, be careful — you’ll want to eat the whole batch in one go.

This recipe was originally created for using the leftover pulp from making almond milk, hence it calling for almond pulp. But fear not if you don’t have that lying around. Gluten free flour will do just fine.

WARNING: These are good and go FAST if you’re not careful. Seriously, I couldn’t even get a picture of the whole batch because I turned my back for 2 seconds and the husband was already sneaking pieces. Goober.

Chocolate Chia Seed Brownies

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Keyword: brownies, chia seed, chocolate



  • 2 tbsp maple syrup
  • 2 tbsp molasses
  • 2 tsp vanilla
  • Dash of stevia
  • 3/4 cup dairy free milk
  • 12 dates
  • 4 heaping tbsp chia seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup cocoa powder
  • 3/4 almond pulp or 1/2 cup gluten free flour


  • 4 tbsp molasses
  • 4 tbsp cocoa powder
  • 1 cup oat milk
  • 8 dates
  • Dash of stevia
  • 1/2 cup nuts (macadamia, cashew, walnut, etc….they’ll all give you slightly different frosting flavors)*
  • 1/4 cup rolled oats (dry)
  • 1 tsp cornstarch or arrowroot



  • Preheat oven to 350 degrees
  • In a high powered blender, blend the first 6 ingredients (liquids and dates) till dates are well blended, then add chia seeds and blend until thick and creamy (you’ll need the plunger to help get everything well mixed, because it gets *very* gooey by the end)
  • Combine dry ingredients (cocoa powder, pulp/flour, baking powder, baking soda) and mix. (MAKE SURE TO SIFT YOUR COCOA POWDER FIRST! Otherwise you will find small bitter clumps in your batter later.)
  • Combine wet with dry and stir till mixed through. The batter should be slightly wet. If you use a gluten free flour blend that has tapioca in it, you’ll need to add extra milk.
  • Line 6×9 baking pan (or thereabouts) with parchment paper and pour/mash the batter in until evenly distributed.
  • Bake at 350o for 20 min (NOTE: Don’t over bake!!! These bad boys firm up after cooling (and are even better the next day), so your fork/ tooth-pick should be ever so slightly wet when testing “doneness”)


  • Blend all ingredients in high powered blender till smooth
  • Pour mixture into a sauce pan and cook on medium-high heat till it thickens up, stirring constantly
  • Remove from heat and frost your brownies
  • Serve hot or cool. (Even better the next day!)
  • Enjoy.
  • Optional ending: sprinkle with caco nibs


  • *for nut free, leave out nuts and add 1/2 cup of rolled oats instead of 1/4 cup

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