Chewy Chocolate Vegan Date Brownies

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Chewy Chocolate Date Brownies
Eat these for a snack, dessert, or even breakfast – they're sweetened with nutrient dense and they're fat free. I didn't try to leave out the fat. It just happened.
  1. 1 cup (175 g) pitted medjool dates
  2. ¾ cup hot water
  3. 2 teaspoons vanilla extract
  4. 2 teaspoons instant decaf
  5. ½ cup cocoa powder
  6. ½ cup (57 g) garbanzo-garfava flour mix
  7. ¼ cup palm sugar
  8. ½ teaspoon baking powder
  9. ¼ teaspoon kosher salt
  10. ¼ teaspoon xanthan gum
  1. Preheat oven to 350 degrees F. Lightly mist an 8×8 baking pan with cooking spray.
  2. Put pitted dates, hot water, vanilla, and instant decaf coffee in a heat proof bowl. Let sit while you measure the remaining ingredients. Sift cocoa powder into a bowl to remove any lumps. Add gluten-free flour mix, palm sugar, baking powder, and kosher salt. Whisk to combine.
  3. Place dates and soaking water into the bowl of a food processor fitted with a steel blade. Process until smooth, scraping down as necessary. Add flour mixture to dates and process until smooth. Batter will be thick.
  4. Turn into prepared pan, scraping as much batter as possible from bowl. Smooth top with a spatula and bake for 15 – 20 minutes until brownies are set. A toothpick won't come out completely clean for these brownies. Let cool on a wire rack. Store in an airtight container.
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
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