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Stack of round brownies on a white plate

Sugar-Free Date Brownies

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  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 10 brownies 1x
  • Category: Dessert
  • Method: Oven
  • 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 water
  • 1/2 cup well-stirred natural peanut butter
  • 1 tablespoon flaxseed meal
  • 5 tablespoons unsweetened cocoa powder
  • 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


  1. Preheat the oven to 350ºF.
  2. Combine the dates and water in a food processor and puree on low speed until a chunky paste forms, stopping to scrape down the sides as needed.
  3. Add the remaining ingredients and puree until a thick, sticky, homogenous batter forms.
  4. Lightly grease 10 of the 12 cups of a muffin tin with a bit of oil. Using an ice cream scoop or tablespoon measure, divide the dough among the greased cups. Press on the dough with a wet finger to smooth the tops of the brownies.
  5. Bake until the tops look dry, 10 to 14 minutes.
  6. Cool completely, about 30 minutes, before removing the brownies from the pan. To remove, run a butter knife around each brownie to loosen it.
  7. Store leftovers in an airtight container at room temperature for up to 4 days (although, they will not last that long).


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

Keywords: brownies, dates, cocoa powder, peanut butter