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Vegan Date Sweetened Oil-Free Brownies [GF]

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!
5 from 7 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course Dessert
Servings 1 8x8 baking dish

Equipment

  • You will need: a food processor and an 8x8 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 8x8 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 
Keyword Almond Butter, Almond Flour, Gluten Free, Oil Free, Vegan