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The BEST vegan date sweetened oil-free brownies! These whole food plant based brownies are gluten-free, super fudgy, rich, ultra chocolatey and easily made in a food processor!
You are going to want to pin this, save this, bookmark this, print it or however you save recipes, because these vegan date sweetened oil-free brownies are SO INSANELY DELICIOUS and you might be making them more than just once 😉
I attempted a date sweetened brownie recipe multiple times a while back but I just couldn’t get it right! I tried a few batches before I threw in the towel. Usually, I do not give up on recipes easily but these ones just weren’t even CLOSE to what I was hoping for so I tabled it for later.
Last week, I really wanted to try them again because I was craving brownies. So, this time, I decided to make modifications to my date sweetened double chocolate cookie recipe and HELLOOOO, finally! Amazing date sweetened vegan brownies! *happy dance* The end result was ultra delicious, fudgy, rich and decadent melt in your mouth brownies.
I made a couple small tweaks to the original batch and I can confidently say these brownies are PERFECT. I mean, they are just so perfect in every way. I kid you not, I have watched multiple friends and family members try these brownies and I saw their eyes rolling to the back of their heads! HA! They really are that good.
These vegan brownies are:
WFPB (whole food plant based)
ONLY sweetened with dates- NO added sugar!
Oil-Free
Gluten-Free
Ultra Fudgy
Super Chocolately
Rich & decadent
Easy to make
Made in a food processor
Ingredients
Medjool Dates- Anytime you are baking with dates, make sure they are plump, moist and sticky. If they feel dry and wrinkled, soak them in hot water for about 10-15 minutes, drain the water, then proceed with the recipe.
Blanched Almond Flour
Cocoa Powder- I use this kind (Hersheys) and its my favorite! I always get the best results with it verses other cocoa powders.
Natural Almond Butter- Make sure it’s runny and smooth, not dry- that’s what helps these vegan oil-free brownies stay super fudgy! I recommend a well mixed brand new jar. My almond butter does not have any added salt.
Plant-Based Milk- I use oat milk but you can use whatever you have on hand!
Vanilla Extract
Pink Himalayan Salt
Baking Soda
Cinnamon- just a pinch!
Vegan Dark Chocolate Chips- Enjoy Life if my go-to brand.
How to Make Vegan Date Sweetened Oil-Free Brownies
Preheat the oven to 350 degrees F and line an 8×8 baking dish with parchment paper.
Add all of the ingredients to the food processor, minus the chocolate chips, and pulse for about 2 minutes until smooth. Make sure to stop a couple times and use a spatula to scrape the batter off the sides of the food processor and down toward the blade.
Remove the blade and stir in the 1/2 cup chocolate chips.
Add the batter to the lined baking dish in an even layer. Top with a handful of chocolate chips.
Bake on the middle rack for about 28-32 minutes. Test with a toothpick:
Take the brownies out of the oven when a toothpick inserted comes out with a little residue on it (you are looking for moist crumbs on the toothpick, NOT wet gooey batter).
Just don’t over bake- these cook more as they cool!
Remove from the oven and cool for about 15 -20 minutes.
If you want to add the optional dark chocolate drizzle, add 1/4 cup dark chocolate chips to a small microwave safe bowl and microwave for about 45 seconds. Stir until smooth and drizzle on top of the brownies.
Cut into squares and top with sea salt. Enjoy!
These vegan date sweetened brownies can be stored covered on the counter or in the fridge.
FAQ
You can try another nut or seed butter, but it will alter the taste, so I highly recommend using almond butter for the best results.
I wouldn’t recommend it, but you can try another flour, although almond flour is very absorbent and moist versus a lot of other flours so you will most likely have to use more milk. Also, almond flour is high in fat which keeps these brownies moist, so I can’t say for certain what the end result will be.
You can, but I highly recommend using dark chocolate. Semi-sweet might make these brownies too sweet.
More Vegan Date Sweetened Recipes
Vegan Date Sweetened Oatmeal Breakfast Bars [Oil-Free, GF]
Vegan Date Sweetened Double Chocolate Cookies [GF, Oil-Free]
Vegan Date Sweetened Peanut Butter Cookies [GF, Oil-Free]
Date Sweetened Vegan Chocolate Chip Cookies [GF, Oil-Free]
Vegan Date Sweetened Chewy Granola Bars [GF, Oil-Free]
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If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Date Sweetened Oil-Free Brownies [GF]
Equipment
- You will need: a food processor and an 8×8 baking dish
Ingredients
- 1 cup pitted medjool dates, packed the dates NEED to be moist, plump and sticky. If they feel dry, soak them in hot water for about 10-15 minutes, drain water, then proceed with recipe.
- 1 cup blanched almond flour
- 8 tbsp cocoa powder
- 1/3 cup natural unsalted almond butter make sure it's drippy!
- 2/3 cup plant-based milk almond/oat milk
- 2 & 1/2 tsp vanilla extract
- 1/2 tsp pink himalayan salt
- 1/2 tsp baking soda
- a small pinch of cinnamon
- 1/2 cup vegan dark chocolate chips, plus more for topping
Optional Dark Chocolate Drizzle
- 1/4 cup vegan dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line an 8×8 baking dish with parchment paper.
- Add all of the ingredients to the food processor, minus the chocolate chips, and pulse for about 2 minutes until smooth. Make sure to stop a couple times and use a spatula to scrape the batter off the sides of the food processor and down toward the blade.
- Remove the blade and stir in the 1/2 cup chocolate chips.
- Add the batter to the lined baking dish in an even layer. Top with a handful of chocolate chips.
- Bake on the middle rack for about 28-32 minutes. Test with a toothpick: Take the brownies out of the oven when a toothpick inserted comes out with a little residue on it (you are looking for moist crumbs on the toothpick, NOT wet gooey batter). Just don't over bake- these cook more as they cool!
- Remove from the oven and cool for about 15-20 minutes.
- If you want to add the optional dark chocolate drizzle: after the brownies have cooled for a bit, add 1/4 cup dark chocolate chips to a small microwave safe bowl and microwave for about 45 seconds. Stir until smooth and drizzle on top of the brownies.
- Cut into squares and top with sea salt. Enjoy!These brownies can be stored covered on the counter or in the fridge.
Notes
- Make sure your medjool dates are plump, moist and sticky. If they feel dry and wrinkled, soak them in hot water for about 10-15 minutes, drain the water, then proceed with the recipe.
- Make sure your natural almond butter is runny and smooth, not dry- that’s what helps these vegan oil-free brownies stay super fudgy! I recommend a well mixed brand new jar.
- Residue on a toothpick is totally fine as these will bake more as they cool, just make sure its not gooey underbaked batter!
- Use a good quality cocoa powder- it truly makes a difference. See my post under “ingredients” for my go-to brand
Loved this and all the recipes you have posted so far that I’ve made have been fan favourites so thank you! And thank you for always being so kind and responsive.
Thank you SO much! I am glad you enjoyed the brownies 🙂
Ok — these are AMAZING! I have to admit that I was skeptical about brownies only sweetened with dates as I thought these were going to be TOO sweet or taste like the “no bake date brownies” (which I don’t like)… but I was definitely wrong. These are DELICIOUS!! Not too sweet, perfect texture, and satisfying! Will definitely definitely be making again :).
Yaaaayyy! I am so so happy you enjoyed the brownies, Kris!! Thanks so much for your rating and comment, I truly appreciate it!
I love this recipe. Finding good vegan brownies is really hard, they’re either too oily or too dry… but this is the perfect balance!! It’s not too oily and the date are not overpowering the taste. I really recommend and I will do them again
YAY I am so happy you loved these, Emilie! Thank you so so much for your comment! 🙂
These are the absolute best brownies ever!! My entire family loved them and i make them every 3 days because we cant get enough!
Vegan Gluten Free Refined Sugar Free never tasted so good.
So delish and easy to whip up! I love that little hint of cinnamon too.
YUM!
Ok these are amazing! I had some leftover dates that I needed to eat up, so this was perfect! A must in our home now – even my non-vegan hubby likes them! Win-win!
I love winning over the non-vegans!! Isn’t it so fun?! 🙂 Haha thanks so much for trying the recipe, Colleen!
These brownies are sooo good!! I love how they are only sweetened with dates! I made them for the family, and they all loved them as well! Thanks for another amazing recipe, Ali!
I am so happy everyone loved them! Thanks for trying out the recipe and leaving a rating and comment, Ashley! I appreciate it! 🙂
Recipe is easy to follow, and you get soft, fudgey, not-too-sweet brownies in under an hour! Just what we needed for a homemade dessert on a weeknight, and we’ll be eating these for breakfast tomorrow, too!
Love it!! So glad you enjoyed the brownies!! 🙂
I just made these brownies for the first time last night, and oh my goodness they are DELICIOUS!!! They will be gone in no time. They are not too sweet, absolutely perfect. I also love that they are WFPB! Thank you so much for sharing, Ali!!
Thank you, Ashley!! 🙂
I am definitely making these but am curious about the cocoa. You say Hershey’s, but the link takes me to the Enjoy Life chocolate chips. I always use Hershey’s special dark dutched cocoa. Will that be acceptable?
Oops! I must have mixed up my links. Yes that should be fine! 🙂