These chocolate orange brownies are rich, fudgy, and delicious. They’re gluten free, vegan, and refined sugar free. These are the perfect nutritious dessert when you’re craving the classic combination of orange and chocolate.
Main Ingredients In Chocolate Orange Brownies
These brownies get their orange flavour from plenty of fresh orange zest. The zest gives it a natural, fresh tasting flavour that is much tastier than bottled orange extract. If you don’t like the combo of chocolate and orange, you can simply omit the orange zest for a more traditional gluten free, vegan chocolate brownie.
These brownies are sweetened with date paste and don’t contain any added sugar. You can make date paste easily at home by soaking some dates in hot water, then blending them up (see my date paste recipe for exact amounts and instructions).
This recipe calls for oat flour, which I make at home by filling my food processor with oats, then processing for two minutes. I tend to make a big batch of oat flour and store it in the pantry or fridge so I always have plenty of oat flour on hand to bake with. You can substitute gluten free all purpose flour in this recipe if you prefer.
My favourite oil to bake with is extra virgin olive oil. The rich, warm flavour of the olive oil complements the cocoa powder perfectly. Olive oil is a great dairy free option for vegan baking, but you can substitute any other oil you prefer.
I opted to use flax eggs in this recipe, because they’re easy to make and work well as an egg substitute in vegan baked goods. To make a flax egg, simply mix 1 tablespoon of ground flax seeds with 3 tablespoons of water, then let that mixture thicken in the fridge for ten minutes. The flax eggs give this recipe that a satisfying, gooey texture.
These chocolate orange brownies would make a great dessert for Christmas or any other special occasion, especially if you’re entertaining people with different dietary restrictions since this recipe is vegan, gluten free, dairy free, and refined sugar free.
Store these brownies in an airtight container in the fridge for up to seven days or freeze them for up to six months.
More Gluten Free Vegan Desserts
For another plant-based, refined sugar free dessert recipe, try this vegan gluten free chocolate cake. It’s perfect for special occasions.
Or for a casual, everyday dessert, try these vegan gluten free peanut butter cookies. They’re easy enough to make with kids and have the perfect balance of sweet and salty.
Chocolate Orange Brownies
- 2 cups date paste (see my date paste recipe for instructions)
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 2 flax eggs (mix 2 tablespoons of ground flaxseeds with 6 tablespoons of water, then let the mixture chill in the fridge for 10 minutes)
- The zest of 1 orange
- 1/2 cup cocoa powder
- 3/4 cups oat flour
- 2 teaspoons baking powder
- Pinch salt
- Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl add the date paste, flax eggs, vanilla, orange zest, olive oil, salt, and cocoa powder and mix thoroughly to combine.
- In a separate bowl, mix the oat flour and baking powder to combine, then add that to the other bowl and mix thoroughly.
- Pour the batter into a greased or parchment lined 9 x 13 inch baking dish.
- Bake in a preheated oven at 325 degrees Fahrenheit for 45 minutes.
- Makes 15 chocolate orange brownies.
- Store the brownies in an airtight container in the fridge for up to seven days or freeze for up to six months.
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.