Date Brownies
With only 4 ingredients, these fudgy brownies are super delicious and guilt-free too. Made with cocoa powder, almond butter, dates, and chocolate chips! No dairy, no gluten, just a simple recipe that I've happily tested on repeat and is requested by my kiddos!
Servings: 12 brownies
Equipment
- 1 loaf pan
Ingredients
- 2 cups pitted dates (I use medjool dates)
- ½ cup cocoa powder
- ⅓ cup almond butter
- ¼ cup chocolate chips
Instructions
- Soak the pitted dates in boiling water for 10 minutes. Preheat the oven to 375 Fahrenheit (190 C). Prepare a loaf pan by lining it with parchment paper (or grease the pan).
- Drain the water from the dates. Place the dates in a food processor, add the cocoa powder and almond butter, and blend until a thick paste forms and there are no big chunks of dates - about 30-60 seconds. Place the thick brownie batter into the loaf pan and spread it into the corners. Sprinkle the chocolate chips on top.
- Bake for 18 minutes at 375 Fahrenheit (190 C). The edges will start to look dry, and the middle will look wet. Let the pan cool and then cut into squares.
Notes
Store at room temperature for up to 5 days or in the freezer for 6 months.
Dairy-free: To make sure these are dairy-free, use dairy-free chocolate chips - I like the enjoy life brand.
Nut-free: To make these nut-free (to pack along to school like we do), use sunbutter or tahini instead of almond butter.
Nutrition
Serving: 1brownie | Calories: 139kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 278mg | Fiber: 4g | Sugar: 18g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg