Date Brownies (No Flour!)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
13 mins
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Total Time
23 mins
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Servings
22 brownies
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Calories
54 kcal
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Course
Dessert
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Cuisine
Vegan, gluten-free
Date Brownies (No Flour!)
Description
This recipe uses pitted Medjool dates blended with water to form a paste serving as the natural sweetener and binder. Almond butter and ground flax seed contribute fat and structure, while unsweetened cacao powder delivers a deep chocolate flavor paired with baking soda for leavening. Vanilla extract and balsamic vinegar add complexity and enhance the final taste.
The batter is thick and sticky, scooped into mini muffin tins and baked until the surface looks dry, which takes about 12 to 15 minutes. The centers remain moist and chewy rather than cakey, resulting in rich, dense brownie bites suitable for snacking or dessert.
These brownies do not contain flour, making them an alternative for flour-free diets. Nutrition per piece is calculated, with options to add mini chocolate chips for extra sweetness. Variations with different nut butters will affect flavor notably.
Ingredients
- ¾ cup Medjool dates , pitted (6 ounces)
- ⅓ cup water
- ½ cup almond butter (or nut butter of choice)
- 1 tablespoon flax seeds ground
- 5 tablespoons cacao powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon balsamic vinegar
- Pinch of salt
Instructions
- Preheat the oven to 350ºF and grease a mini muffin tin with spray oil, or your favorite oil, to help prevent sticking.
- In a food processor fitted with an "S" blade, combine the dates and water and process until the dates have broken down into a paste. (They may turn into a ball in the processor, which is also okay.)
- Add in the almond butter, ground flax, cacao powder, baking soda, vanilla, and vinegar and process again until a sticky, uniform dough is created. (If you need to add 1 more tablespoon of water to help it blend smoothly, that's okay.) The batter will be thick and sticky.
- Use a tablespoon or 1-ounce cookie scoop to help you scoop the dough into the greased mini muffin tin. Use your fingers to gently flatten each mound of dough. Because the dough is very sticky, it helps to get your fingers wet with water before pressing each mound down so your fingers won't stick to the dough.
- Bake until the tops look dry, about 12 to 15 minutes. (The centers will still feel slightly soft to the touch.) Remove from the oven and let the brownies cool completely, at least 30 minutes, before attempting to remove them from the pan. They firm up as they cool, but are very fragile when warm. Run a knife around the edge of each brownie to help loosen them to be removed, then serve immediately or store them in the fridge in an airtight container for up to 2 weeks.
Notes
- The nutrition estimate applies to one of 22 brownie bites; results may vary.
- Mini chocolate chips can be added up to ½ cup to create double chocolate brownies.
- Recipes were updated in 2023 to adjust vinegar, vanilla amounts, and nut butter choice for improved flavor and texture.
- Any nut or seed butter works, but expect flavor differences depending on the choice.
- Substituting whole nuts requires doubling the amount and grinding before combining for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22brownies
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 26mg | 1% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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