Description
These healthy date brownies are rich, fudgy, and naturally sweetened with dates for a wholesome chocolate treat. Made without flour or refined sugar, they are perfect for a quick vegan and gluten-free dessert.
Ingredients
¾ cup Medjool dates, pitted
⅓ cup water
½ cup almond butter
1 tablespoon ground flax seeds
5 tablespoons cacao powder
½ teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon balsamic vinegar
Pinch of salt
Instructions
- Preheat the oven to 350°F and lightly grease a mini muffin pan.
- Add the pitted dates and water to a food processor and blend until a thick paste forms.
- Add the almond butter, ground flax seeds, cacao powder, baking soda, vanilla extract, balsamic vinegar, and salt. Process until a thick, sticky batter forms.
- Scoop the batter into the mini muffin pan, filling about 18 to 20 cavities.
- Lightly wet your fingers and press the tops flat for even baking.
- Bake for 12 to 15 minutes, until the tops look dry but centers remain slightly soft.
- Cool completely in the pan for at least 30 minutes before removing.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
Add dairy-free chocolate chips for extra richness.
Mix in chopped walnuts or pecans for added crunch.
Swap almond butter with cashew or peanut butter for variation.
Sprinkle flaky salt on top after baking to enhance flavor.
Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Thaw at room temperature or warm briefly in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 59 kcal
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 1.5 g
- Cholesterol: 0 mg
