Description
These are the fudgiest, most decadent, sugar-free date brownies – you won’t believe they’re vegan. (Adapted from Detoxinista.)
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350ºF.
- 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.)
- Add the remaining ingredients and puree into a thick, sticky dough.
- 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.
- Bake until the tops look dry, 12 to 14 minutes.
- 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.)
Notes
- 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.
Nutrition
- Serving Size: 1 brownie
- Calories: 148
- Carbohydrates: 19.2 g
- Fiber: 4.3 g
- Protein: 6 g
