Date Brownies
These no-bake fudgy date brownies are naturally sweetened and made with dates, almond butter, cocoa powder, and dark chocolate chunks. A rich, brownie texture without refined sugar! Surprisingly, I prefer these over a traditional brownie.
Servings: 12 brownies
Equipment
- 1 food processor
Ingredients
Date Brownies
- 1 cup Medjool dates pitted
- 1/2 cup almond butter
- 1/3 cup dutch-processed cocoa powder
- 1/2 tsp salt
- 1/3 cup chocolate chunks or chips
Dairy-Free Chocolate Ganache
- 6 oz dark chocolate
- 1 Tbsp coconut oil
Instructions
- Line an 8.5×4.5-inch bread loaf pan with parchment paper. Be sure to leave a bit of parchment overhanging to remove the brownies for slicing.
- Add the dates and almond butter to a food processor, pulse 4-5 times and then blend on medium speed 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.
- Add the cocoa powder and salt. Again, blend on medium speed until the mixture is combined. This should take about 30 seconds to a minute.
- Next, add in your favorite chocolate chips or chunks. Pulse until integrated.
- Press the mixture into the parchment lined bread loaf pan, using your hands or a spatula to make it into an even layer.
- 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.
- 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.
- Using a knife, cut the bars into squares and enjoy!