Date Brownies (Vegan, Grain-Free, Oil-Free)
Learn how to make fudge-y date brownies! They taste decadent but are vegan, gluten-free, grain-free, oil-free, and 100% amazing.
Servings: 21 brownies
Equipment
- 1 mini muffin tin (24-count) (or 12-count mini muffin tins)
Ingredients
- 6 ounces pitted dates (about 1 packed cup; see notes)
- 1/2 cup boiling water
- 1/2 cup almond butter (see notes for options)
- 2 tablespoons flaxseed meal (see notes for options)
- 1 teaspoon baking powder (certified gluten-free, as needed)
- Optional: 1/4 teaspoon salt
- Optional: 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder (or raw cacao powder)
Instructions
- 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.
- 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.
- Transfer the dates and their soaking liquid to a mini blender or food processor. Add the almond butter. Process until completely smooth.
- 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.
- Divide batter evenly between 21 prepared mini muffin cups (I like to use a small cookie scoop).
- Bake 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).
- Cool the brownies, in the muffin tin, for 10 minutes. Remove the brownies from the tin and cool completely on a cooling rack.
Notes
Storage: Store the cooled brownies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Flaxseed meal options: An equal amount of ground chia seeds (chia meal) can be use din place of the flaxseed meal.
Almond butter alternatives: An equal amount of other 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).
Add-In Suggestions
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- Coffee: Add 1 teaspoon instant espresso powder, or 1 tablespoon instant coffee powder to the batter.
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- 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.
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- Dried Fruit: Add up to 1/3 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, or dried cranberries.
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- Raspberries: Gently press a fresh raspberry into the top of each batter-filled brownie cup before baking.
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- Chocolate: Add up to 1/3 cup of your favorite dark chocolate chips, chocolate chunks, or 2 to 3 tablespoons of cacao nibs.
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- 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.
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- 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.
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- 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.
Nutrition
Serving: 1brownie | Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 21mg | Potassium: 124mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 1mg