Description
These No-Bake Almond Flour Lemon Brownies are soft, zesty, and irresistibly fudgy—all without ever turning on the oven. Made with wholesome, plant-based and gluten-free ingredients, they’re the perfect bright and refreshing sweet treat for warm summer days.
Ingredients
9 ounces dairy-free white chocolate chips (affiliate link)
1/4 cup white almond butter
1 teaspoon pure vanilla extract
2 1/2 cups blanched almond flour, finely ground
1/2 teaspoon salt
1/4 cup lemon juice (~1 large lemon)
2 tablespoons lemon zest (~1 large lemon)
1/4 teaspoon ground turmeric, optional for brownie color
Lemon Icing
1 cup powdered sugar, sifted
2 teaspoons lemon juice
Instructions
- Add the white chocolate chips, white almond butter, and vanilla to a large bowl. Place the bowl in the microwave for 45-60 seconds to melt the chocolate chips. Whisk the mixture until no chocolate chips remain.
- Next, add the almond flour, salt, lemon juice, lemon zest and turmeric if using. Stir until a thick, cookie dough-like mixture forms.
- Line an 8×8 baking pan with parchment paper. Press the dough evenly into the pan using your hands or the spatula. Place in the fridge to firm up for 30 minutes.
Lemon Icing
- Whisk together sifted powdered sugar and lemon juice until smooth. It will be a thick paste-like consistency. Spread evenly over the chilled brownies.
- Allow the icing to harden for at least 30 additional minutes, or until firm. Slice into bars and enjoy! Keep them stored in an airtight container in the fridge. If you desire the brownies to be a little softer, let them sit at room temperature for 15-20 minutes prior to enjoying.
Notes
READ THE BLOG POST FOR MORE INFORMATION & RECIPE TIPS!
You will need to buy 2-3 large lemons for this recipe.
To make sure you’re able to extract the most lemon juice out of the lemons, roll the lemon on a hard surface to loosen the juice prior to slicing.
If you can’t find white almond butter, you can make your own at home using raw blanched almonds!
- Prep Time: 30
- Category: Dessert