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Fudgy, naturally sweetened brownies made with Medjool dates and almond flour, vegan-friendly and optionally no-bake for a healthy, guilt-free treat.

  • Total Time: 45 minutes (plus chilling time if no-bake)
  • Yield: 16 squares 1x

Ingredients

Scale
  • 10 Medjool dates (soaked if dry)
  • 1 cup almond flour (or oat flour for variation)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup coconut oil (melted, or substitute melted butter/neutral oil)
  • 1 teaspoon baking powder (fresh)
  • 1/4 teaspoon sea salt (adjust to taste)
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup chopped nuts (optional, e.g., walnuts or pecans)
  • 1/2 cup dark chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper or grease with coconut oil.
  2. If dates are dry, soak in warm water for 10 minutes and drain.
  3. Remove pits from the Medjool dates.
  4. Blend dates in a food processor until smooth and creamy, scraping down sides as needed.
  5. Sift together almond flour, cocoa powder, baking powder, and sea salt into a mixing bowl.
  6. Gently melt the coconut oil over low heat, then stir in the date paste and vanilla extract until smooth.
  7. Gradually fold dry ingredients into the wet mixture with a spatula until just combined.
  8. Transfer and spread the batter evenly into the prepared pan, then sprinkle in optional nuts or chocolate chips.
  9. For a no-bake version, chill the batter in the lined pan for a few hours until firm.
  10. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  11. Let brownies cool in the pan for at least 15 minutes, then lift out using parchment and cut into squares.

Notes

Always choose soft, plump Medjool dates for best sweetness and moisture; soak if they feel dry., Do not overbake — brownies should appear slightly underdone to maintain fudgy texture., Allow brownies to rest overnight for richer flavor and better texture., When folding in nuts or chocolate chips, fold gently to keep a tender texture., Use quality unsweetened cocoa powder to enhance chocolate flavor., Brownie batter can be made up to 24 hours ahead and refrigerated before baking or chilling for no-bake., Store baked brownies in an airtight container in the fridge up to one week; freeze wrapped individually up to three months., Reheat briefly in microwave to refresh texture, but avoid drying out.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 brownie square
  • Calories: approx. 180 calories per serving
  • Fat: 10 g per serving
  • Carbohydrates: 22 g per serving
  • Protein: 4 g per serving