Satisfy your sweet tooth craving with a healthier dessert when you make these Delightfully Fudgy Vegan Brownies. Refined sugar free, these brownies are made with simple, wholesome ingredients and naturally sweetened with dates.
I have a serious question for you. Are you a light and fluffy brownie person or fudgy and chewy? I’m the latter all the way! If I’m going to indulge, I want to sink my teeth into an extra fudgy brownie, packed with lots of chocolatey flavor.
Fudgy Vegan Brownies: A healthier dessert?
I’m going to let you in on a little secret – these vegan brownies are actually healthy. That’s right! Like they really don’t even count as a treat, because they’re that healthy! They’re naturally sweetened with dates, which are loaded full of fiber. Not to mention, they add a delicious caramel flavor – YUM!
Anytime I get a hankering for something sweet, I always think “how can I make this healthier?”. Whether it be a cookie, bar, brownie, ice cream, etc., I want a healthier version of its classic form. There’s always a way to make your favorite sweet treat a little healthier. It’s amazing the simple ingredient swaps you can make without sacrificing taste. To be honest, I always enjoy the taste of cleaner baked goods better anyway.
Why use dates to sweeten your vegan brownies?
The base of these brownies is Medjool dates. Dates are an amazing, naturally sweet food that are packed full of fiber and iron. I chose to use dates in this recipe to keep the added sugar low and add a nutrient boost. I recommend looking for plump, fresh dates. If your dates are a little dry, just soak them in hot water for 30 minutes to soften before using them in this recipe.
The next ingredient is tahini. I love using tahini in baked goods! It has a nice, neutral flavor and is a great alternative to nut butter if you’re nut-free. The tahini adds an amazing creamy texture and is the secret to making these brownies extra gooey. Definitely a must!
Cacao Powder vs. Cocoa Powder
Of course, that rich chocolatey flavor comes from raw cacao powder. Not to be confused with cocoa powder, which is processed and strips the cacao bean of its nutritional benefits. You’ll notice a huge difference in flavor when using cacao powder vs. cocoa powder. Trust me, it’s worth the extra dollar!
Once the batter is mixed up, I highly recommend adding chocolate chips for extra flavor and melt factor. I mean, you can never have too much chocolate, right? You could also add some chopped nuts if you like! Walnuts would be delicious.
Enjoy these healthy, Fudgy Vegan Brownies the next time your sweet tooth strikes! Remember, there are always ways to make desserts a little healthier. You just have to get creative. Happy baking!
Ingredients
- 2 cups tightly packed dates, pitted (measured after pitting. If dry, soak in warm water for 10 minutes, drain, then add to processor)
- 1/4 cup warm water
- 1/2 cup tahini or nut butter
- 2 tbsp applesauce (or coconut oil)
- 1/3 cup cacao powder
- 1/3 cup dairy-free dark chocolate chips
- Optional: 1/2 cup roughly chopped raw walnuts
Instructions
- Preheat oven to 350ºF and line a standard loaf pan with parchment paper. Set aside.
- Add dates to food processor and blend until a sticky consistency forms. If your food processor has a difficult time processing the dates, ensure your dates are fresh and sticky. Try adding a splash of water to help.
- Once blended, add the warm water and blend again. Scrape down sides as needed.
- Add tahini, applesauce or coconut oil, and cacao powder and pulse until a sticky batter forms. It should be thick (scrape down sides as needed). Lastly add chocolate chips and walnuts (optional) and stir to incorporate.
- Transfer batter to lined loaf pan and spread into an even layer. For a smooth top, lay some parchment paper on top and use a flat-bottomed object (like a drinking glass) to press into an even layer.
- Bake on the center rack for 15 minutes - the edges should be slightly dry. Remove from oven and let cool in the pan for 10 minutes. Then carefully lift out of the pan using the edges of the parchment paper and let cool on a cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become.
- Enjoy warm or cooled. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer.
Notes
Home Chef Tip: When picking out dates, make sure they are plump and juicey. If your dates are too dry, you can soak them in warm water for 30 minutes before using them.
We hope you love these Fudgy Vegan Brownies from SoFabFood Home Chef, Nicole from Living Well with Nic, as much as we do. If you enjoyed this healthier dessert recipe, you can find more like it by visiting our Dessert Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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