Description
Enter Date Brownies — a delicious, no-bake, vegan, gluten-free treat made without added sugar.
Ingredients
Scale
- 1 1/2 cups (pitted) Medjool Dates
- 1 cup Almond Flour
- 1/3 cup (unsweetened) Cocoa Powder
- 1/4 cup Nut Butter (almond, cashew, or peanut butter works well)
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Optional Add-ins:
- Chopped nuts, such as walnuts or pecans, for added crunch.
- Dark chocolate chips for extra indulgence.
- A sprinkle of flaky sea salt on top for a gourmet touch.
Instructions
- Start by pitting the Medjool dates. If your dates feel dry or hard, soak them in warm water for 10 minutes to soften
- In a food processor, combine the pitted dates, almond flour, cocoa powder, nut butter, vanilla extract, and salt. Blend until the mixture becomes sticky and holds together when pressed between your fingers.
- If it feels too dry, add a teaspoon of water
- If you’re using chopped nuts or chocolate chips, fold them into the mixture by hand after blending.
- Line a small square pan (8×8 inches works well) with parchment paper. Transfer the brownie mixture to the pan and press it down firmly with your hands or the back of a spoon to create an even layer.
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Refrigerate the brownies for at least 1 hour. Chilling helps them set and makes slicing easier.
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Once chilled, remove the brownies from the pan using the parchment paper as a handle. Slice into squares or bars with a sharp knife.
Notes
- Nut-Free Option: Substitute sunflower seed butter for nut butter and use oat flour instead of almond flour for a nut-free version.
- Extra Chocolatey: Drizzle melted dark chocolate over the top before chilling.
- Flavor Boost: Add a dash of cinnamon or espresso powder for a unique twist on the traditional chocolate flavor.
- Serving Ideas: Pair these brownies with fresh berries, a dollop of coconut whipped cream, or a sprinkle of powdered cacao nibs for a sophisticated dessert.