Date Brownies (V, GF, Oil-Free)

Learn how to make easy, fudge-y date brownies! They taste decadent but are vegan, gluten-free, grain-free, oil-free, and 100% amazing.

Healthy Brownies Sweetened with Dates

I love the fresh fruits of summer. My childhood backyard had a Meyer lemon tree, plum tree, apple tree, per tree, and, at a very early point in my childhood, an ancient cherry tree (which I loved to climb; I fell out of it on more than one occasion). Then there were the berries, melons, peaches and apricots from Monterey Market (in Berkeley, CA), which was handily located a few blocks from our house.

Yes, I was spoiled with California fruit.

But both then, and now, there comes a point in my summer fruit feasting when I need a dose of chocolate–ASAP. For balance, right? For example a generous scoop of chocolate sorbet, a triple chocolate cookie, or a ramekin of dark chocolate pudding.

Or a rich fudge brownie, like these 5 ingredient vegan date brownies.

The irony is that the brownies, too, are sweetened with fruit. The dates are a caramel-y flavor bonus that add to the rich, fudge-like texture of the brownies. It’s an all-around win in terms of taste, texture, satisfaction, and good health!

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Grain-Free
• Gluten-Free
• Oil-free (e.g., no coconut oil, olive oil, or avocado oil)
• Can be made nut-free, as desired (e.g., no peanut butter, almond flour, or added nuts)
• Seed-free
• Added Sugar-Free
• Fast & Easy to Make
• Frugal

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Five pantry ingredients come together to make these brownies.

You will also need some boiling water to make the vegan brownies. I do not include water in my ingredient count for this, or other recipes, on powerhungry (I assume everyone has running water). Likewise, I do not count salt / sea salt, since it is optional (but recommended, to heighten flavor).

Here is what you will need:

• Pitted dates (any variety, such as Noor dates, or medjool dates)
• Almond butter (or any other smooth nut or seed butter)
• Unsweetened cocoa powder, or raw cacao powder
• Flaxseed meal (see notes for options)
• Baking powder (certified gluten-free, as needed; be sure to not use baking soda)

If you are wondering whether you can add flavor embellishments to the brownie recipe, the answer is a resounding YES! I have suggestions in the FAQ section below if you need specific ideas.

Step but Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Quick Soak the Dates

Place the dates in a small mixing bowl. Add the boiling water to the bowl. Let stand for at least 30 minutes to soften. Do not drain.

Step Two: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line 21 cups of a 24-count mini muffin tin (or 2 12-count mini muffin tins) with silicone liners (or paper or foil liners; silicone liners work best for easy release of the muffins). If you eat oil, you can also grease the cups, or spray with nonstick cooking spray.

Step Three: Blend the Dates

Transfer the dates and their soaking liquid to a mini blender or food processor. Add the almond butter. Process until completely smooth.

Step Four: Add Remaining Ingredients

Add the cocoa powder, flaxseed meal, baking powder, optional salt and optional vanilla to the food processor. Process, stopping once or twice to scrape down the sides with a spatula, until completely blended.

Step Five: Divide the Batter

Divide the brownie batter evenly between the 21 prepared mini muffin cups in the muffin pan(s). (I like to use a small cookie scoop for even portioning.

Step Six: Bake

Bake the brownies in the preheated oven for 10 to 12 minutes until tops are just firm to the touch (do not overtake or the brownies will dry out and will not be fudge-y).

Step Seven: Cool the Brownies

Cool the brownies, in the mini muffin tin, for 10 minutes. Remove the brownies from the tin and cool completely on a cooling rack.

Flavor and Texture of the Date Brownies

The date brownies have a rich chocolate flavor and irresistible fudge-y texture. The dates do more than add the right balance of sweetness to the brownie: they also add a caramel flavor that accentuates the taste of chocolate.

FAQ

• How should I store the date brownies? Store the cooled brownies in an airtight container at cool room temperature for 2 days, the refrigerator / fridge for 1 week, or the freezer for up to 6 months.
• Can I substitute another ingredient for the flaxseed meal? Yes. An equal amount of ground chia seeds (chia meal) can be used to replace the flaxseed meal as a binder.
• What can I use in place of the almond butter? An equal amount of another creamy nut butter or seed butter can be used in place of the almond butter. For example, cashew butter, peanut butter, sunflower seed butter, pumpkin seed butter, or tahini. You can also use an equal amount of coconut butter (not coconut oil).
• Can I make the brownies in a baking pan or baking dish? I have not tried it, so I cannot say for certain. If you wish to experiment, I suggest use a 9×5 inch (22.5×12.5 cm) loaf pan. Line to with parchment paper and baking the brownies for approximately 25 minutes (check at this point, add more time, if needed).

Add-In Suggestions

Add any and all embellishments you like to your batch of date brownies! Here are some ideas to spark your creativity:

• Coffee: Add 1 teaspoon instant espresso powder, or 1 tablespoon instant coffee powder to the batter.
• Spices: Add 1/8 to 3/4 teaspoons of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 3/4 teaspoon total) for fragrant date brownies.
• Dried Fruit: Add up to 1/3 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, or dried cranberries.
• Raspberries: Gently press a fresh raspberry into the top of each batter-filled brownie cup before baking.
• Chocolate: Add up to 1/3 cup of your favorite dark chocolate chips, chocolate chunks, or 2 to 3 tablespoons of cacao nibs.
• Nuts or Seeds: Add up to 1/3 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
• Extracts or Zests: Add a teaspoon of vanilla, as suggested in the recipe card, or 1/4 to 1/2 teaspoon of almond extract, rum extract or coconut extract. Or add one to two teaspoons of finely grated orange zest.
• Coconut: Add up to 1/3 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the brownies with coconut before baking.

Happy baking!

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