These 6-ingredient fudgy no-bake brownies are vegan, gluten-free, refined sugar-free, and easy to make. They are a healthy snack or dessert, perfect for kids and a great alternative to store-bought chocolate candy.
Watch the video in the post for visual instructions.Grind the flax seeds in an electric spice/coffee grinder or blenderuntil it's flour. You can also use 65 g of store-bought GROUND flax seeds but make sure the flax meal is fresh.
Process all dry ingredients in a food processor, then add the dates and vanilla extract and blend until the dough sticks together when you press it between your fingers. It might take a while until the dough comes together. If it's still too dry after some minutes add a few additional dates or a little maple syrup or raw agave syrup. The dates should be very soft and juicy. If they aren't moist soak them in warm water until they are soft.
Line a 5-inch square baking pan (double the recipe if you have an 8-inch baking pan) with parchment paper and leave about a 2-inch overhang on both sides. Grease the paper with a little oil.
Transfer the brownie dough into the pan and press it down firmly.
To make the glaze, just combine all ingredients in a small bowl and mix everything together with a whisk.
Pour the glaze over the brownie dough and put the pan into the freezer for about 1 hour to set.
Cut into 16 equal brownie bites and enjoy! Store leftovers in the fridge or freezer.
If the dates aren't soft/moist enough I highly recommend soaking them in (warm) water until they are soft.
You can skip the powdered peanut butter in the chocolate glaze and use 1 1/2 - 2 tbsp of regular peanut butter (or any other nut/seed butter). However, I would recommend adding more cocoa powder otherwise the glaze might be too runny.
The Nutrition Facts are for one serving if you cut the batch into 16 brownie bites. Calculation includes the low-fat glaze (made with powdered peanut butter).
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.