Vegan, Gluten Free Brownies
These brownies are deliciously gooey and chocolate-y, plus they don’t use any added sugars! These brownies are also vegan and gluten-free, making them the perfect treat to make for when entertaining guests or bringing to a potluck. If you try this recipe, be sure to tag us in your pictures on Facebook and Instagram @VancouverDietitians!
Ingredients
- 2 cups tightly packed pitted dates
- Ensure that they are fresh and sticky
- If dry then soak in warm water for ~ 10 mins and drain
- ¼ cup warm water
- ½ cup natural, salted peanut butter
- 2 tbsp melted coconut oil
- 1/3 cup unsweetened cocoa powder
- ⅓ cup chocolate chips (optional, ensure vegan if desired)
- ⅓ cup chopped walnuts (optional)
Recipe
- Preheat the oven to 350 F/180 C and line a loaf pan with parchment paper
- To a food processor or high-speed blender, add the dates and blend into small bits.
- Add warm water and blend until a sticky date paste forms. Scrape down sides as needed.
- Add peanut butter, coconut oil, and cocoa powder and pulse until a thick, sticky batter forms
- Last, add chocolate chips and/or walnuts and pulse until mixed (optional step)
- Transfer batter to the prepared loaf pan and spread into an even layer
- Bake in the oven for 15 minutes. If you want the brownies to be extra gooey you can cook them for 12-13 minutes so that they are slightly under-cooked.
- Remove from oven and let cool in the pan for 10 minutes.
- Finally, remove from loaf pan using parchment paper and let cool on a rack for 20 minutes before digging in