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Fudgy, No Refined Sugar Date Brownies

Close-up of a fudgy square of date brownies topped with melted chocolate chips on a white plate.
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Make rich, fudgy brownies using Medjool dates for natural sweetness. This recipe is naturally vegan and gluten-free adaptable.

Ingredients

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  • 1 cup packed Medjool dates, pitted
  • 1/2 cup hot water
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil or neutral oil
  • 1/4 cup almond flour or oat flour (for gluten-free)
  • 2 tablespoons maple syrup (optional, for extra sweetness)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. Soak the pitted dates in the hot water for 10 minutes to soften them.
  3. Transfer the softened dates and the soaking water to a food processor or high-speed blender. Process until completely smooth, creating a date paste.
  4. Add the cocoa powder, melted oil, flour, maple syrup (if using), vanilla extract, baking powder, and salt to the food processor. Blend until the batter is just combined and smooth. Do not overmix.
  5. Fold in the chocolate chips, if you are using them.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 20 to 25 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before slicing for the fudgiest texture.

Notes

  • For an extra fudgy texture, chill the brownies for at least one hour after cooling before cutting.
  • If you prefer a tahini swirl, mix 2 tablespoons of tahini with 1 teaspoon of maple syrup and swirl it over the batter before baking.
  • You can substitute almond flour with oat flour to make these brownies entirely gluten-free.

Nutrition

Find it online: https://tasteportfolio.com/date-brownies-fudgy-no-refined-sugar-recipe/