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Stack of round brownies on a white plate

Vegan Date Brownies (Sugar-Free)

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  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These are the fudgiest, most decadent, sugar-free date brownies – you won’t believe they’re vegan. (Adapted from Detoxinista.)


  • 6 ounces Medjool dates, pitted (about 9 dates)
  • 1/3 cup warm water
  • 1/2 cup well-stirred natural peanut butter* (see note below)
  • 5 tablespoons unsweetened cocoa powder
  • 1 tablespoon flaxseed meal
  • 1 tablespoon arrowroot starch or cornstarch* (optional)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • A bit of canola, coconut, or avocado oil, for greasing the muffin tin
  • Coarse sea salt, for sprinkling (optional)


  1. Preheat the oven to 350ºF.
  2. Combine the dates and water in a food processor, and puree into a chunky paste. (My food processor gets jumpy during this part; if yours does too, just hold it down with your hands.)
  3. Add the remaining ingredients and puree into a thick, sticky dough.
  4. Lightly grease 10 of the 12 cups of a muffin tin with a bit of oil. Using an ice cream scoop or tablespoon, divide the dough among the greased cups. Press on the dough with a wet finger to smooth the tops. Sprinkle with coarse sea salt, if you have it.
  5. Bake until the tops look dry, 12 to 14 minutes.
  6. Cool completely, about 30 minutes, before removing brownies from the pan. To remove, run a butter knife around each brownie to loosen it. (Store leftovers in an airtight container in the fridge for up to 1 week.)


  • You can use almond, cashew, or macadamia butter in place of peanut. In case of a nut allergy, sub with sunflower seed butter.
  • The starch absorbs excess moisture in the brownies, giving them a bit more structure. If you skip it, the brownies will just be more gooey.


  • Serving Size: 1 brownie
  • Calories: 148
  • Carbohydrates: 19.2 g
  • Fiber: 4.3 g
  • Protein: 6 g