Indulgent Date Brownies Recipe: Guilt-Free & Fudgy Delight

A delicious Date Brownies Recipe that is vegan, gluten-free, and refined sugar-free, satisfying your chocolate cravings without guilt.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 16 squares

Course: Desserts

Cuisine: Gluten-Free, Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownies

2 cups Medjool Dates Substitute with figs or prunes if needed.
1 cup Almond Flour Replace with oat flour for a unique texture.
1 cup Cocoa Powder Use unsweetened for rich chocolate flavor.
1/2 cup Coconut Oil Swap with melted butter or vegetable oil if preferred.
1 teaspoon Baking Powder Ensure it's gluten-free if necessary.
1/4 teaspoon Salt Enhances flavors.

For Optional Toppings

1/4 cup Nut Butter For drizzling.
1/2 cup Melted Dark Chocolate Decadent topping.
1 teaspoon Sea Salt For sprinkling.

Equipment

food processor
8x8-inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
Blend the medjool dates in a food processor until smooth and creamy.
Add the melted coconut oil to the date mixture and blend until fully combined.
Mix in almond flour, cocoa powder, baking powder, and salt; pulse until combined.
Pour the brownie batter into the prepared baking dish and spread evenly.
Bake for about 30 minutes, or until a toothpick comes out clean.
Cool in the pan for at least 10 minutes before cutting into squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 90mgPotassium: 200mgFiber: 3gSugar: 10gCalcium: 3mgIron: 6mg

Notes

Avoid overmixing to maintain fudgy texture. Use fresh medjool dates for the best results, and feel free to experiment with flours for unique flavors.

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