These easy date brownies are rich, dense, chewy, and contain no added sugar, flour, oil, or eggs – just simple, wholesome ingredients for a tasty gluten-free, vegan treat!
When it comes to natural sweeteners, dates are an all-time favorite of mine, providing not only natural sweetness but a delicious toffee-caramel flavor. Dates are also highly nutritious and contain several nutrients, including potassium, copper, and iron. Over time, they’ve become more of a ‘main character’ in my bakes, like my hazelnut and date cake, and now these fudgy date brownies.
With no refined sugar, eggs, oil, dairy, or wheat flour, every ingredient in these date-sweetened brownies was carefully chosen for both flavor and nutrition. Just blend, bake, and enjoy brownies that are dense, moist, fudgy, and indulgent, with an almost sticky-toffee-pudding-like vibe.
Looking for more date-based desserts? Try my Snickers stuffed dates, healthy chocolate mousse, no-bake cinnamon rolls, or simple bliss balls.
The Ingredients
- Pitted dates: Medjool dates work best since they’re naturally plump and soft. Other dates, like Deglet Noor, will work after soaking to soften them. Flavor will vary slightly.
- Seed/ nut butter: Use any. I.e., almond butter, peanut butter, cashew butter, sunflower seed butter, to add moisture and richness in place of oil with healthy fats and some protein.
- Butter vanilla flavoring: OPTIONAL. Use regular vanilla extract if preferred, or skip it.
- Almond flour: (or ground almonds) To replace wheat flour in these gluten-free date brownies, adding protein, fiber, and healthy fats. Learn about almond flour benefits here.
- Cocoa powder: Use unsweetened. Cacao powder works, too, but is more bitter.
- Chia seeds: (ground) These work as a binder in these naturally vegan date brownies.
- Dark chocolate: Use high-quality dark chocolate (at-least 70%), regular or sugar-free.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
What Could I Add To Date Brownies?
- Sea salt: Just a pinch will bring out the flavors in these healthy date brownies.
- Espresso powder: (or instant coffee) just a little deepens the chocolate flavor.
- Other flavor boosts: Try a little orange zest, cinnamon, cardamom, or almond extract.
- Chopped nuts: Walnuts or hazelnuts work well in brownies sweetened with dates.
- Shredded coconut: Add a few tbsp for texture and flavor.
- Toppings: like a healthy chocolate ganache, date caramel, or a dusting of cocoa powder.
How to Make Date Brownies
- Soak the dates in hot water for about 10 minutes, or until soft.
- Line an 8-inch (20cm) square pan with parchment paper and preheat the oven to 180°C/ 360°F.
For thicker brownies, use a slightly smaller pan.
- Blend the dates (and soaking liquid), nut/seed butter, and butter vanilla flavor (if using) in a high-speed blender/food processor until smooth. Pause to scrape down the sides as needed.
- Add the almond flour, cocoa powder, and ground chia seeds, and pulse to combine.
- Chop the chocolate (or use dark chocolate chips) and fold it into the mixture.
- Spread the brownie batter evenly in the prepared pan, smoothing the top with a spatula, and optionally sprinkle with more chocolate.
- Bake the chocolate date brownies for 25–30 minutes, then remove from the oven, leave to cool fully, slice, and enjoy.
Storage Instructions
Store: In an airtight container at room temperature for 2-3 days or in a paper towel-lined container in the fridge for 5-7 days. They’ll become ultra-dense and fudgy when chilled.
Freeze: Freeze these vegan date brownies wrapped in plastic wrap, in a Ziplock, for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2-4 hours.
FAQs
How to make almond flour?
Grind blanched almonds into a floury consistency in a food processor or high-speed blender. Ground almonds (peels included) will also work in these healthy brownies with dates, but produces denser, grainier, chewier brownies.
Can I add more sweetness?
Though dates provide natural sweetness (and caramel-like flavor!), you could add a little date sugar or coconut sugar, if desired.
Can I make the brownies less fudgy?
A small amount of baking powder may help lighten them a little.
Recipe Notes
- Soak the dates: Soaked in hot water until soft and sticky so they blend into a smooth date paste.
- Blend the dates fully: You’ll need a smooth paste for even texture and sweetness.
- Using almond flour vs. ground almonds: Almond flour creates a smoother texture and fudgier consistency. Almond meal brownies are slightly grainier, chewier, and more ‘rustic.’
- Don’t overbake: It’s normal for them to look slightly underdone when ready. They’ll firm up as they cool.
- Leave to cool: For the best texture and easiest slicing.
More Healthy Brownie Recipe
- Healthy brownies (with peas)
- Flourless chickpea brownies
- Vegan black bean brownies
- Vegan zucchini brownies
- Sweet potato brownies
- Simple no-bake brownies
If you try this easy date brownies recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Date Brownies
Video
Ingredients
- 250 g (1¼ cup) dates pitted
- 180 g (¾ cup) hot water
- 120 g (½ cup) nut or seed butter of choice (e.g. peanut butter)
- 3-4 drops of butter vanilla flavor (optional)
- 100 g (1 cup) almond flour (ground almonds)
- 40 g (⅓ cup) unsweetened cocoa powder
- 15 g (2 Tbsp) ground chia seeds
- 100 g (3.5 oz) dark chocolate (e.g. 70%)
Instructions
- You can watch the video for visual instructions.Add the dates to a bowl and cover them with hot water. Let them soak for about 10 minutes until soft.
- Line a 20×20 cm (8×8 inch) baking pan with parchment paper and preheat the oven to 180 °C (360 °F). For thicker brownies, use a slightly smaller pan.
- Transfer the dates together with the soaking water to a food processor or blender.
- Add the nut or seed butter and, if you like, a few drops of butter vanilla flavor, then blend until smooth, scraping down the sides if needed.
- Add the almond flour, cocoa powder and ground chia seeds, and pulse a few times until combined.
- Chop the chocolate and fold it into the batter with a spoon.
- Spread the batter evenly in the pan, smooth the top and optionally sprinkle with extra chocolate.
- Bake for 25–30 minutes, then remove from the oven, let cool, slice and enjoy.
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Soaking dates to make these brownies now. A few days ago (Feb. 2), I emailed you about a bagel recipe using your GF flour blend. I look forward to hearing from you. Thanks!
Yay, enjoy the brownies 😍
And thanks for the reminder about the bagel recipe. I saw your email and will get back to you soon. Happy baking 💕
Easy to make and SO delicious! My husband, who isn’t always fond of gluten free vegan foods that I make, loves this one! He even recommended it to his brother, whose wife is gluten free..
That makes me so happy to hear, Denise. 🥰
Especially when the non-GF, non-vegan skeptics approve! Thanks so much for sharing and for passing the recipe along 💚
I’m not vegan but love your recipes. Can I substitute eggs for the chia seeds and if yes how many and would that affect the amount of water. Thanks
I’m glad you enjoy the recipes, Susan. 😊
I’m vegan, so I don’t bake with eggs and haven’t tested this recipe with them. The ground chia seeds act as a binder and help with moisture, which eggs would change quite a bit here.
If you prefer not to use chia, a better swap would be ground flaxseed (same amount) or even psyllium husk powder (about 1 tbsp), without changing the liquid. Eggs would make this a very different brownie in texture and moisture, so I can’t really recommend or give exact adjustments for that.
This recipe came together super easily & tastes great! I subbed vanilla extract for butter vanilla extract, as well as ground flaxseed for ground chia, as that was what I had & it turned out well! Yum!
Yay, love hearing that, Carly. 😊
Thanks so much for sharing your swaps too, that’s super helpful for others. Vanilla extract and ground flaxseed both work great here, so I’m glad it turned out yummy for you. Enjoy!
Hi!
Is it 229 kcal per portion or for all brownie ?
I think it’s per portion but I prefer to ask you to be sure !
Thank you 🙂
Hi, it’s for one brownie 🙂
I was looking forward to make this recipe for my kids that are sugar free as this recipe was advertised as no sugar recipe. however, which 100g of chocolate do you use? because all the chocolate they sell at my shop has added sugar in it.
Hello Silvia, when I say no added sugar, I mean there is no refined or granulated sugar added to the recipe itself. The sweetness mainly comes from the dates.
For the chocolate, you have a few options:
• Use 100% cocoa / unsweetened chocolate (no sugar at all). This works perfectly and keeps the recipe completely sugar free.
• Or use a very dark chocolate (85–100%). Even then, the amount of added sugar per brownie is very small.
• If you prefer, you can skip the chocolate entirely or replace it with chopped nuts, cacao nibs, or extra cocoa powder.
Good evening.What would be a way to bring down a saturated fat count?Please
I love the ingredients but I’d like to make sure that I can have maybe two instead of just one
Thank you so much
Hey Amanda! Here are the easiest ways to bring it down:
• Use peanut butter or sunflower seed butter
These are much lower in saturated fat than almond butter, cashew butter, or anything coconut based.
• Reduce the nut/seed butter slightly
You can go down to about 80–100 g instead of 120 g. If the batter feels too thick, add 1–2 tablespoons more hot water or a bit of applesauce.
• Swap part of the almond flour
Replace half of the almond flour with oat flour (very low in saturated fat). Texture will still be great, just a bit more cake-like.
I hope this helps! 🙂
Sounds delicious!
I must ask….
What is “3-4 drops of butter vanilla flavor”? I don’t see this in the photo of the individual ingredients.
It’s totally optional 😊 “Butter vanilla flavor” is just a liquid flavoring that adds a slightly buttery vanilla note. I sometimes use it, but it’s not essential at all.
If you don’t have it, you can either:
– use a little vanilla extract instead, or
– simply leave it out completely
The brownies will still turn out delicious either way.
Hi, we have nut allergies, including coconut, do you think we can use oat flour with the same quantities? Thanks
You could try ground sunflower or pumpkin seeds. Oat flour could work too, though. 🙂
Thanks for the recipe. I would like to make them tomorrow but I am wondering if I can use a thick date pasta instead of using the whole dates? Thanks for letting me know.
Yes, that should work, Ikke. Just make sure it’s a smooth date paste made from dates only, without added oils or syrups. If it already contains water, you’ll want to reduce the amount of water in the recipe accordingly.
The date pasta was made from dates only, no added oils or syrups. I baked them this morning and they are super yummy. I reduced the water with 20 grs and everything went so smooth and easy. Thanks again for this surprising recipe.
That’s wonderful, Ikke! Thanks so much for reporting back! 🙂
Hi! This recipe sounds amazing!
What is the “butter vanilla flavor”? Thank you!
Hey! The butter vanilla flavor is really just an optional extra. It’s a very concentrated flavoring that adds a mild buttery, vanilla-like note, but it’s not essential for the recipe at all.
If you have vanilla extract at home, you can use that instead. Around half to one teaspoon works well. The taste will be more classic vanilla rather than buttery, but it still fits perfectly here.
It looks delicious. I look forward to making them. They will also be a nice portable snack.
What is the “butter vanilla flavor”? Would vanilla extract be a good substitute or am I better off not to use anything?
Thank you!
Thank you so much Alina. 😊 Yes, they’re great as a portable snack.
The “butter vanilla flavor” is totally optional. It’s just a concentrated flavoring that gives a slightly buttery vanilla note, often used in baking (in Germany). You don’t need it for the recipe to work.
You can absolutely use vanilla extract instead. About ½ to 1 teaspoon is perfect. The flavor will be a bit different, more classic vanilla and less “buttery”, but still very delicious.
I made it today and it is wonderful. So healthy too. It is a keeper. Thank you
That makes me so happy to hear, Alina. 🥰
Thank you for trying it and for the lovely feedback. So glad it’s a keeper for you!
Can I use ground flax seed instead of ground chia?
Hey Mary! Yes, that should be fine. 🙂