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An Easy Dessert: No-Bake Raisin Almond Butter Brownie Bars
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Creamy almond butter and buttery walnuts give these no-bake brownie bars their rich, nutty depth. Then the gentle tang of California raisins lingers just enough to lift the cocoa, adding a flicker of brightness that makes the chocolate feel deeper, fuller, and somehow more irresistible. These keep perfectly in the fridge for up to 2 weeks, and are the perfect afternoon treat.
The Star Ingredient of These Brownie Bars: California Raisins
California Raisins are the secret to the natural sweetness and fudgy texture in these brownie bars — and they bring a whole lot more than flavor to the table.
California Raisins: Tiny, Mighty, Everywhere
If you’re eating raisins in the U.S., they’re from California. Every single one. California supplies 100% of the nation’s raisin crop, and growers continue to push things forward with smart, sustainable practices like DOV (dry-on-the–vine) raisins, where grapes dry right on the vine.
Raisins are way more versatile than they get credit for. Snack on them, bake with them, or use them in savory dishes where a little natural sweetness goes a long way, like Pasta Foriana.
In this recipe, the raisins are blended into a thick paste that forms the base of the bars. Their natural sugars bind the mixture together without refined sweeteners, and their fruity depth enhances the cocoa in a way that sugar alone simply cannot.
The Finishing Touch on These Brownie Bars: California Walnuts
Scattered over the top of these brownie bars, chopped California Walnuts add crunch, richness, and a nutritional boost that sets this treat apart from the average sweet snack.
California Walnuts: Crunchy and Classic
If you have walnuts in your kitchen, odds are they came from California. More than 99% of the walnuts grown in the U.S. are produced in California’s Central Valley, and globally, California supplies over half of the world’s walnut trade.
California walnuts bring serious crunch, flavor, and nutrition to both sweet and savory dishes. Curious how they’re grown? Click here so we can break it down.
Pro tip: Maximize California walnuts’ fresh taste and quality by storing them in your refrigerator or freezer.
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Craving more delicious recipes? Check out our Pinterest for more CA GROWN recipes and ideas for innovative ways to use ingredients from the Golden State in your kitchen.
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No-Bake Raisin Almond Butter Brownie Bars
Ingredients
- 2 cups California raisins
- 1 cup creamy almond butter preferably natural
- ¾ cup unsweetened cocoa powder preferably Dutch-processed
- 1 tsp vanilla extract optional
- 1 cup dark chocolate chips
- ½ cup chopped walnuts
- Flaky sea salt to finish
Instructions
- Line an 8 × 8-inch (20 x20 cm) square pan with parchment paper, leaving some overhang for easy removal.
- Place the raisins in a bowl and cover with warm water. Let soak for about 5 minutes, just until softened. If your raisins are very fresh, soft, and plump, you can skip this step. Drain well and lightly pat dry. They do not need to be completely dry.
- Add the raisins to a food processor and blend until they form a thick paste. Add the almond butter, cocoa powder, and vanilla, if using, and process until fully combined. The mixture may look slightly crumbly, but it should hold together easily when pinched. If the mixture feels too dry, add 1 to 2 TBSP of water and blend again, just until it comes together.
- Transfer the mixture to the prepared pan and press it down firmly and evenly, making sure it’s well compacted.
- To avoid burning the chocolate when melting, melt the chocolate chips in the microwave in 30-second intervals, stirring between each, until fully melted and smooth. Pour the melted chocolate over the base layer in the pan, spreading it evenly. Scatter the chopped walnuts on top and finish with a pinch of flaky sea salt.
- Refrigerate for about 30 minutes, or until the chocolate is set. Lift out of the pan, cut into bars, and serve.
Nutrition
Get to Know Our CA GROWN Creator, Jaíne Mackievicz
Jaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child.
She had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne wroate a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When the Julia Child Foundation + Food Network were casting the 2022 Julia Child Challenge, Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, Dinner at Jaíne’s.
More of Jaíne’s Recipes To Try Next!
