Date Brownies

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Fudgy Almond Butter Date Brownies with a Dark Chocolate Ganache

I’m scared and also excited to be sharing one of my most gate-kept recipes. The obsession I and my fiance have on these date brownies are WILD. They are SO good, we prefer them over a traditional brownie. And if that doesn’t convince you to try these, I don’t know what will.

If you’ve hit a craving for a rich, chocolatey dessert but want to keep the ingredients simple, AND you don’t want to feel icky after, these date brownies are about to become your new fav. They’re sweetened naturally with dates, and blended with almond butter, Dutch-processed cocoa powder, dark chocolate chunks, and a bit of salt for balance.

And because we like to be extra, they’re finished with a silky dairy-free dark chocolate ganache made with only chocolate and coconut oil. It sets into a beautiful glossy topping that makes these brownies feel indulgent. These look and taste like something you would get from a high end bakery.

Why You’ll Love These Date Brownies

• They are naturally sweetened with dates, no refined sugar!
• A rich and fudgy texture thanks to the almond butter
• Incredible chocolate flavor from the dutch-processed cocoa powder
• The perfect dessert when you want something sweet, but isn’t going to make you feel icky after eating it

My Favorite Tool to Make This Recipe!

• Food Processor – this is what I used in the video, it’s a powerhouse for blending the dates and almond butter to the perfect consistency.
• Bread Loaf Pan – this is the pan I use most often. I love this brand for everything I bake. Nothing ever sticks to it, plus is the perfect size.

Ingredients

• Medjool dates
• Almond butter
• Dutch-processed cocoa powder
• Salt
• Dark chocolate chunks

For the Dairy-Free Ganache

• Dark chocolate – I love to use 72%
• Coconut oil

How to Make Date Brownies

1. Line an 8.5×4.5-inch bread loaf pan with parchment paper.
2. Add the dates & almond butter to a food processor, pulse then blend until the mixture is combined. Make sure to scrape down the sides of the food processor, it takes a minute or two to get the mixture fully combined. The mixture will resemble a wet sand-like consistency.
3. Add the cocoa powder and salt. Blend on medium speed until the mixture is combined.
4. Next, add in your favorite chocolate chips or chunks. Pulse until integrated.
5. Press the mixture into the parchment lined bread loaf pan, using your hands or a spatula to make it into an even layer.
6. In a microwave-safe bowl add the chocolate and coconut oil. Heat in 30 second increments until melted. Once smooth, pour over the bars and tilt the pan to make sure they are evenly coated. Sprinkle with sea salt if desired.
7. Refrigerate until they are firm, about an hour or so. If you are impatient like me, you can put them in the freezer for about a half hour to firm.
8. Using a knife, cut the bars into squares and enjoy! Store in an airtight container in the fridge for 3-4 days, or freeze to hold for a longer period!