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Fudgy Vegan Date Brownies (No Refined Sugar)

A close-up of a fudgy, dark chocolate date brownies square topped with melted chocolate chips.
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Make rich, fudgy brownies naturally sweetened with dates. This recipe is vegan and gluten-free.

Ingredients

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  • 1 cup pitted Medjool dates
  • 1/2 cup hot water
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour
  • 1/4 cup melted coconut oil
  • 1/4 cup plant milk (e.g., almond or soy)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. Soak the pitted dates in the hot water for 10 minutes to soften them.
  3. Transfer the softened dates and the soaking water to a food processor or high-speed blender. Process until you have a smooth date paste.
  4. Add the cocoa powder, almond flour, melted coconut oil, plant milk, vanilla extract, baking powder, and salt to the food processor. Blend until the batter is smooth and fully combined. Do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 20 to 25 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before slicing. Cooling helps them set to a fudgy texture.

Notes

  • For an extra fudgy texture, chill the cooled brownies for at least one hour before cutting.
  • You can substitute almond flour with oat flour for a different texture.
  • Use high-quality cocoa powder for the best chocolate flavor.

Nutrition

Find it online: https://cookerycourier.com/date-brownies-fudgy-vegan-recipe/