Description
Indulge in these wholesome, rich date brownies made without refined sugar. Naturally sweet and ultra fudgy, they’re the perfect treat for guilt-free dessert lovers.
Ingredients
Scale
- ¾ cup tightly packed pitted Medjool dates (about 6 oz)
- ⅓ cup water
- ½ cup creamy almond butter (or any nut/seed butter of choice)
- 1 tablespoon ground flax seeds
- 5 tablespoons cacao or cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon balsamic vinegar (or lemon juice)
- Pinch of salt
- Optional: mini chocolate chips
Instructions
- Preheat oven to 350°F and lightly grease a mini muffin tin with cooking spray.
- Remove pits from soft Medjool dates and place them in a food processor with the water. Blend into a thick paste.
- Add almond butter, flax seeds, cocoa powder, baking soda, vanilla, vinegar, and salt to the food processor. Process until well-mixed. If needed, add a tablespoon of water.
- Scoop batter using a tablespoon or small cookie scoop into the muffin tin, making about 20 mini brownies. Lightly press tops with damp fingers.
- Press mini chocolate chips on top if desired.
- Bake for 12–15 minutes, or until tops look set and slightly dry.
- Let cool at least 30 minutes before removing from the pan. Brownies will firm up as they cool.
Notes
Store in an airtight container in the fridge for up to a week, or freeze for up to three months for a quick, healthy chocolate fix anytime.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini brownie
- Calories: 90
- Sugar: 7g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: date brownies, healthy brownies, sugar-free dessert, chocolate, vegan brownies