These rich, chocolatey brownies are a quick and healthy alternative to the variety made with refined flour and sugar. They’re naturally-sweetened with dates and take only minutes to prepare!
I use the term “brownie” liberally here, because this recipe is really just a batch of chocolate date balls, pressed into a pan for a thicker, bar-style treat.
It’s a bit of a time saver to make them this way, since you don’t have to roll them into 20+ individual balls, and when you add a quick chocolate frosting on top, I think it’s safe to call them “brownies.”
They sure look decadent, don’t they? My 4-year-old son is a big fan.
Made with mineral-rich dates, cacao, and almond flour, these brownies are loaded with:
- Antioxidants (raw cacao has 40x more antioxidants than blueberries!)
- Healthy fat
Because these brownies are nutrient-rich and loaded with fiber, they will keep you feeling satisfied much longer than a regular brownie would. I hope you’ll enjoy them as a healthy treat soon!
NUT/SEED/DRIED FRUIT | Gluten-free, Dairy-free, Soy-free, Egg-free, Vegan
These Vegan No-Bake Brownies are made with dates and almond flour for a naturally gluten-free treat. Ready in 30 minutes or less!
In the bowl of a large food processor fitted with an "S" blade, process the dates until crumbly. (It's okay if a ball forms.)
Add in the almond flour, cacao, salt, and vanilla and process again until a relatively smooth and sticky batter is formed. It's okay if the mixture is crumbly, as long as it easily sticks together when you press it between your fingers.
Line a pan with parchment paper. Use a loaf pan for thick brownies, or an 8-inch square pan for thinner brownies. Transfer the batter to the pan and use your hands to press it evenly into the bottom. Place the pan in the freezer to set while you make the frosting.
To prepare the Almond Butter Fudge Frosting, stir together the cacao powder, maple syrup, almond butter, and melted coconut oil in a small bowl. Stir until thick and smooth, then take the brownies out of the freezer and spread the frosting on top. Smooth with a spatula, then let the brownies set in the freezer for at least 20 minutes before serving. (*Note: For an oil-free frosting, use 1 extra tablespoon of almond butter instead of the coconut oil and thin with 1-2 teaspoons of water until easily spreadable. This frosting will remain sticky when chilled so keep that in mind.)
If you don't want to serve the brownies right away, store them in an airtight container in the fridge until ready to serve. They will keep well in the fridge for at least 2 weeks. For a softer brownie, leave them out at room temperature for 20 minutes before serving.
Per Serving: Calories: 92, Carbohydrates: 13, Protein: 2, Fat: 4
- I personally prefer the thinner brownies made in an 8-inch square pan, as the ones I made in the loaf pan (pictured in this post) need to be cut smaller since they’re so thick and rich.
- If you don’t have almond flour on hand, you could use another nut or seed ground up in the food processor in its place. (For a nut-free version, try using sunflower seeds!)
- Raisins could be used as an alternative to dates, though they will change the flavor slightly.
As always, if you make a modification please leave a comment below letting us know what worked for you, so we can all benefit from your experience.
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