Make these rich, fudgy date brownies using Medjool dates for natural sweetness. This recipe delivers a chewy, wholesome chocolate treat without refined sugar.
Author:maddie-thompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:9 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 cup pitted Medjool dates, soaked in hot water for 10 minutes and drained
1/2 cup unsweetened cocoa powder
1/2 cup almond flour
1/4 cup melted coconut oil
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Pinch of salt
1/2 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
Place the soaked and drained dates into a food processor. Process until they form a smooth, sticky paste. Scrape down the sides as needed.
Add the cocoa powder, almond flour, melted coconut oil, almond milk, and vanilla extract to the food processor with the date paste. Pulse until just combined into a thick batter. Do not overmix.
Stir in the baking soda, salt, and chocolate chips (if using) by hand.
Spread the batter evenly into the prepared baking pan. Press down firmly to compact the mixture for a fudgy texture.
Bake for 20 to 25 minutes. The edges should look set, but the center should still be slightly soft for maximum fudginess.
Let the date brownies cool completely in the pan on a wire rack before lifting them out and cutting them into squares. Cooling helps them set properly.
Notes
For a no-bake version, skip steps 1 and 4 (baking soda). Press the batter firmly into a lined pan and chill in the refrigerator for at least 3 hours until firm.
If you do not have Medjool dates, use regular pitted dates, but you may need to soak them longer (up to 20 minutes) to ensure they blend smoothly.
For an extra rich flavor, use high-quality cocoa powder in this refined sugar free dessert.