These fudgy vegan date brownies are ultra-chocolaty and delicious. They’re perfect when you’re in the mood for a nutrient-packed, plant-based dessert.
Ingredients and Substitutions
Dates add antioxidants, fiber, and nutrients such as potassium, magnesium, iron, copper, and manganese to these nourishing treats. They also give them a satisfying, fudgy texture and add plenty of sweetness. I like using Medjool dates when making these brownies because they’re so plump, sweet, and moist, but you can use any type of dates you like.
Be sure to remove the pits if the dates are not already pitted. Even if they are pitted, it’s a good idea to check each date to make sure that none of the pits managed to slip through the pitting process.
I like to use whole wheat flour when making these brownies, but you can substitute all purpose flour if you prefer.
A combination of cocoa powder and melted dark chocolate gives these brownies their ultra-chocolaty flavor. If you prefer to skip the step of chopping the chocolate, you can use vegan chocolate chips instead.
Almond butter acts as a binder and adds richness to these vegan brownies. You can substitute any type of nut butter or seed butter you prefer.
Vanilla extract complements the other flavors in these brownies. I recommend using pure vanilla extract as opposed to artificial vanilla flavoring if possible.
How to Make Vegan Date Brownies
Start by adding the pitted dates to a bowl, then add the boiling water, ensuring that the dates are completely submerged in the water.
Allow the dates to soak in the hot water for 30 minutes. When the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit.
Add the chopped dark chocolate or vegan chocolate chips to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat (alternatively you can melt the chocolate in the microwave at 20-second intervals, stirring between each, until melted).
Add the soaked dates along with the soaking liquid to a blender or food processor, then blend until smooth.
Transfer the blended date mixture to a large mixing bowl. Add the melted chocolate, almond butter, cocoa powder, vanilla extract, and salt to the mixing bowl, then mix well.
Add the flour to the mixing bowl, then stir until combined.
Transfer the batter to an 8-inch square baking pan lined with parchment paper. Wet your hands with cold water, then use your fingers to press the thick brownie batter into an even layer.
Bake at 350 degrees Fahrenheit for 25 minutes. Let the brownies cool for at least 30 minutes before slicing and serving.
Optional Additions
Optional additions include half a cup of chopped nuts such as walnuts or pecans.
Vegan Date Brownies Recipe
Equipment
- Blender or food processor
- 8-inch baking dish
- Parchment paper
Ingredients
- 1 cup tightly packed dates with pits removed
- 1 cup boiling water
- 1/2 cup chopped dark chocolate or vegan chocolate chips
- 1/2 cup creamy almond butter
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup whole wheat flour (or substitute all purpose flour)
Instructions
- Add 1 cup tightly packed dates with pits removed to a bowl, then add 1 cup boiling water, ensuring that the dates are completely submerged in the water.
- Allow the dates to soak in the hot water for 30 minutes.
- When the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit.
- Add 1/2 cup chopped dark chocolate or vegan chocolate chips to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat (alternatively you can melt the chocolate in the microwave at 20-second intervals, stirring between each, until melted).
- Add the soaked dates along with the soaking liquid to a blender or food processor, then blend until smooth.
- Transfer the blended date mixture to a large mixing bowl.
- Add the melted chocolate, 1/2 cup creamy almond butter, 1/4 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to the mixing bowl, then mix well.
- Add 3/4 cup whole wheat flour to the mixing bowl, then stir until combined.
- Transfer the batter to an 8-inch square baking pan lined with parchment paper.
- Wet your hands with cold water, then use your fingers to press the thick brownie batter into an even layer.
- Bake at 350 degrees Fahrenheit for 25 minutes.
- Let the brownies cool for at least 30 minutes before slicing and serving.
Notes
-
Store the brownies in an airtight container in the fridge for up to three days or in the freezer for up to three months. Defrost in the fridge or at room temperature before serving.
-
Optional additions include half a cup of chopped nuts such as walnuts or pecans.
Nutrition
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