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Sugar Free Fudgy Brownies

Updated: Dec 20, 2021


  • 1 ½ cup Pitted Dates (I used Deglet Noor dates)

  • 1 cup Boiling Water

  • ¾ cup Unsweetened Cocoa Powder

  • 1 cup Almond Flour

  • 1 tablespoon Flaxseed Meal

  • 2 teaspoons Vanilla Extract

  • ¼ teaspoon Salt

  • ½ teaspoon Baking Powder

  • ⅓ cup Unsweetened Almond Milk


  • 1 cup Pitted Dates

  • ¼ cup Unsweetened Cocoa Powder

  • ½ cup Boiling Water

  • 1 teaspoon Vanilla extract

  • ¼ teaspoon Salt


  • Preheat oven to 350°F.

  • Cover an 8-inch x 8-inch brownie square pan with parchment paper. Grease the paper slightly with coconut oil. Set aside.

  • In a food processor, add the pitted dates and cover them with boiling water. Make sure the water covers all the dates. If needed, arrange the dates in a thin layer to ensure they soak properly. Close the food processor and let them soak in the water for 10-15 minutes, or until the dates are soft.

  • Process the dates until it forms a date paste - for about 1 minute on medium speed. You may have to stop the food processor every 20 seconds, scrape down the sides of the bowl with a spatula and repeat until a creamy consistent date paste forms. It is ok if there are some tiny pieces of dates left in the batter. It will taste like caramel when baked.

  • Add unsweetened cocoa powder, ground almond, flaxseed meal, vanilla extract, salt, baking powder.

  • Process for 20-30 seconds on medium speed. Open the food processor - you should obtain a dark, sticky chocolate brownie batter, slightly 'dry' and that is what you want.

  • Add almond milk, process again for 20 seconds. Open the food processor, the batter should now be shiny and moist.

  • Spread the brownie batter into the prepared 8 x 8-inch square pan.

  • Bake 18-20 minutes or until the top of the brownie is set.

  • When the brownies are cooked, cool them down in the pan for about 20 minutes at room temperature or near an opened window.

  • Pull the parchment paper to easily un mold your brownies without breaking them. Place the brownies on a square plate, place another plate on top, flip them over. Peel the parchment paper and let the brownies fully cool down before adding the frosting.

  • Spread the date chocolate frosting over the brownies using a spatula. The brownies will be moist at first. They get super fudgy when totally cooled down. I recommend storing your brownies for an hour in the fridge so they get super dense, fudgy, and the frosting sets.

  • Cut the brownie in 16 squares


  • Store for up to 4 days in a square cake pan with a lid.

  • While the brownies are cooking, prepare the frosting. Add the pitted dates into a blender. Cover with boiling water. Set for 10-15 minutes or until the dates are soft.

  • Blend until it forms a date paste. Stop the blender. Add the unsweetened cocoa powder.

  • Blend again until it forms a thick creamy frosting. It is optional, but now you can add 1 teaspoon of vanilla extract or 1/2 teaspoon sea salt to add some extra flavors. Blend again for 10 seconds to combine these added ingredients if used.

  • Spread over the brownies when cooled down. If you don't use all of the date chocolate frosting you can use it at breakfast on toast.

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