Sugar-Free Date Brownies

These are the fudgiest, most decadent, vegan date brownies – made with Medjool dates, peanut butter, and cocoa powder. (Gluten-free, no sugar added.)

Sugar-free date brownies are a concept I’ve been exploring for the past couple of months, thanks to Rene (the Boyfriend). Rene used to be a sugar addict. As in, must-eat-every-cookie-in-this-box addicted. As in, walk to the vending machine at 3pm every day like a zombie to buy a Snickers and scarf in down mindlessly in a single breath. This was the norm for most of his life – until he realized his chronic headaches and the addiction might be connected.

So, it’s been over a year since he had even a bite of anything with refined sugar. Like breaking any addiction, the beginning was rough, but I’m enormously proud of him for sticking with it. (And yes, the headaches did decrease significantly!)

The man still loves chocolate, though, and I wanted him to have something a liiittle more special for his 30th birthday than energy balls. Enter these sugar-free date brownies. When I first saw this technique on Detoxinista, I was skeptical. No sugar, no flour, gluten-free, and vegan? Seemed too good to be true. But lo and behold, these brownies are shockingly amazing.

Why You’re Gonna Love These Date Brownies

Since discovering the technique, these chocolate brownies with dates have become my go-to for sweet cravings…

• So rich. They’ve got an addictively fudgy texture and decadent chocolatey flavor.
• Flourless + zero refined sweeteners. This is as healthy as dessert gets, ya’ll.
• Minimal ingredients. All you need are Medjool dates, nut butter, cocoa powder, vanilla, baking powder, and flaxseed meal.

Key Ingredients + Substitutions

• Dates: Medjool dates can be pricey in regular supermarkets. Look for them in bulk stores and Middle Eastern markets.
• Peanut Butter: It’s important to use natural peanut butter here (the only ingredient should be peanuts) since it’s naturally gooey and responsible for these brownies’ richness. Oil separation is normal – do not drain it off. Be sure to give the butter a good stir before using. (Feel free to use almond, cashew, or macadamia butter in place of peanut.) In case of a nut allergy, substitute with sunflower seed butter.
• Cocoa Powder: What makes these chocolate! Use unsweetened cocoa powder, not hot chocolate mix.
• Flaxseed Meal: Helps bind the dough.
• Arrowroot Starch (or Cornstarch): Absorbs excess moisture in the brownies, giving them a bit more structure. You can skip it though – the brownies will just be more gooey.
• Salt: Don’t forget to add salt to balance out the sweetness. I also recommend sprinkling the tops with coarse sea salt.

How to Make Vegan Date Brownies

• Purée the Dates: Combine pitted dates with a bit of water in a food processor and puree into a chunky paste. Blending the dates alone first will help them incorporate evenly with the rest of the ingredients. (My food processor gets jumpy during this part; if yours does too, just hold it in place with your hands.)
• Add Everything Else: Add the remaining ingredients and puree into a thick batter.
• Portion: Grease a muffin tin with a bit of oil and portion out the batter. Dip your finger in some water and smooth out the tops. (At this point, I recommend sprinkling them with coarse sea salt if you have it.)
• Bake and Cool: Bake until the tops look a bit dry, ~12 to 14 minutes. Then remove from the oven and cool completely. The brownies are pretty fragile when hot so don’t try to eat them straight out of the oven.

More Vegan Desserts…

• Vegan Coconut Oil Banana Bread
• Chocolate Peanut Date Bark
• Vegan Blueberry-Lemon Muffins
• Tahini Swirl Brownies

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.