Make these fudgy vegan date brownies that bring all the indulgence with none of the guilt. They’re chewy, rich, naturally sweet, and honestly? Way more satisfying than the average brownie.
Let’s be real—when that brownie craving hits, it hits hard. So, I've been baking this past weekend to satisfy my sweet tooth. I have many brownie recipes on the blog (psst...try my Vegan Dubai Chocolate Brownies next), but I was in the mood for fudgy date brownies, so this older recipe came back to life in my kitchen. This easy recipe is the best way to combine rich, chocolatey goodness with natural sweetness—no added sugar, no funky ingredients. They are always such a hit, and you can't beat how quickly they come together with simple ingredients. Let's bake!
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Ingredients To Make Vegan Date Brownies:
You only need a few ingredients that you probably already have on hand as a vegan baker to make these refined sugar-free brownies. It's a much healthier option than traditional brownies and is made with only plant-based ingredients.
- Medjool Dates: These are the only sweetener in this recipe. Their caramel-like flavor adds depth and richness to these fudgy brownies without the need for white sugar like in traditional brownie recipes. Get enough to also make my No-Bake Vegan Chocolate Strawberry Cheesecake.
- Raw Almonds: When blended, they give the brownies a moist, nutty base—like homemade almond butter in action.
- Plant-Based Milk: Adds moisture and helps blend the dates and almonds into a smooth, luscious paste. Use whatever you have: oat (to keep it nut-free), almond, cashew, etc.
- Cacao Powder: A nutrient-rich source of rich chocolate flavor. It’s bold, intense, and full of antioxidants, and it contributes to the deep chocolate taste similar to my Vegan Chocolate Hazelnut Brownies.
- Oat Flour: It gives beautiful structure without making the brownies dry. If you want to keep them gluten-free, make sure to use certified gluten-free oat flour.
- Ground Flaxseed: Works as a binder and brings extra fiber and nutrients.
- Apple Cider Vinegar + Baking Soda: This bubbly combo gives your brownies a lift and lightness.
- Vanilla Extract & Sea Salt: The pure vanilla extract enhances sweetness, and sea salt brings balance and intensifies the chocolate flavor.
See the recipe card for quantities.
How To Make This Healthy Brownie Recipe:
- Prep The Sweet Creamy Paste: In a large food processor or blender, combine pitted Medjool dates, raw almonds, plant-based milk, and vanilla extract until smooth and creamy.
- Combine With the Rest of the Ingredients: In a large bowl, combine your date-almond mixture with the rest of the ingredients until well incorporated.
- Prep For Baking: Pour the brownie into a prepared baking dish or line with parchment paper for easy cleanup.
- Bake & Cool: Bake for 30 minutes, then chill in the fridge for at least one hour before slicing—this helps develop that rich fudgy texture.
- Serve & Enjoy: Sprinkle with a little flaky sea salt if you’re feeling fancy. Enjoy these healthy brownies!
Top Tips:
As always, I have a few extra tips to make the best homemade brownies.
- Blend Date Mixture: It's really important to blend the pitted dates, almonds, milk, and vanilla extract until completely smooth and creamy. It's almost like making a sweet nut butter. It's the secret behind a chewy texture.
- Cool Completely: Let them cool completely—chilled brownies is equal to chewy brownies. Trust me when I say, these vegan date brownies are way better when chilled.
- Room Temperature Ingredients: For the best results, make sure your wet ingredients are at room temperature.
Variations And Substitutions:
- Oat Flour: If you don't have oat flour but still have leftover oats from making my Creamy Chocolate Overnight Oats, then blend those into a fine flour to use as a base.
- Cacao Powder: You can totally use unsweetened cocoa powder. It works just as well.
- For More Sweetness: Add a spoonful of maple syrup to the date paste.
- Optional Add-Ins: Explore by adding a cup of walnuts, dark chocolate chunks, or a pinch of espresso powder to the brownie batter.
Storage:
Store leftovers in a sealed or airtight container in the fridge for up to 5 days. These freeze well too—wrap slices in parchment or foil and store in a freezer-safe container. For best texture, enjoy chilled for extra fudginess.
Equipment Needed:
- Large Food Processor or High-Speed Blender: To create the date paste.
- Large Mixing Bowl: To mix the main ingredients into a batter.
- Prepared Pan or Large Baking Dish: To bake the vegan brownie cake.
- Parchment Paper: To coat the baking pan for easy clean up.
- Spatula: For mixing and smoothing into an even layer.
Recipe FAQs:
As long as you’re using certified gluten-free oats, this is a totally gluten-free, healthy brownie recipe.
A blender or food processor helps fully break down the dates and almonds for the right consistency.
These are ultra fudgy brownies, not cakey—perfect for a chocolate fix with a chewy texture.
Absolutely! Stir in additional chocolate chips before baking to double the chocolate.
More Amazing Date-Sweetened Desserts To Try Next:
Looking for more date sweetened recipes like these date brownies? Make sure to check out some of the other recipes on my website!
If you try this Fudgy Vegan Date Sweetened Brownies recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Fudgy Vegan Date Sweetened Brownies
Equipment
Ingredients
- 1 cup medjool dates packed
- 1 cup cacao powder
- ¾ cup oat flour
- 3 tablespoon ground flaxseed
- 1 cup raw almonds
- 2 cups Plant based milk of choice
- 1 teaspoon baking soda
- 1 tsp vanilla extract
- 1 teaspoon apple cider vinegar
- pinch Sea Salt
Instructions
- Preheat your oven to 350°F.
- If you haven't already, blend your oats into a fine flour to use as the base.
- In a high-speed blender, combine the raw almonds, Medjool dates, plant-based milk, and vanilla extract. Blend until smooth and creamy.
- In a large mixing bowl, combine the blended mixture with the oat flour, cacao powder, ground flaxseed, baking soda, apple cider vinegar, and a pinch of sea salt. Stir until everything is well incorporated.
- Pour the batter into a nonstick brownie pan (or line it with parchment paper for easy removal).
- Bake for 25–30 minutes, until the top is set and slightly cracked. A toothpick inserted into the center should come out with moist crumbs—no wet batter, just rich, fudgy goodness.
- Let the brownies cool for an hour in the fridge before slicing (trust me, these brownies are best served chilled!). For an extra touch, sprinkle with flaky sea salt to elevate the flavors.
- Enjoy these rich, fudgy, and nutrient-packed brownies!
Related Vegan Brownie Recipes:
Looking for more vegan brownie recipes? Make sure to check out these other recipes on my website!
Julia
I love the sound of these Date Sweetened Brownies. I've been so surprised at how lovely date-sweetened recipes are that I've tried recently and can't wait to try these. Thank you for sharing.
Mary
Delicious. I used almond flour cause that's what I had and peanut butter instead of almonds...again cause that's what I had. So good!!
Katie
I'm so happy you enjoyed it! Thanks for the review 🙂
Anaiah
All vegan and naturally sweetened brownies? Yes, please! These looks absolutely delicious and so healthy for you. Love all the simple ingredients in it.
nancy
i love dates and this recipe is a keeper! pinned
Jacqui
I love all these wholesome ingredients in this recipe! It’s easy to make and they turn out so delish.
Michelle
Ohh my gawwwwd, these fare so fudgy! Will be making them again!
Mary
Loved them, can I freeze them?
Katie
Hey Mary! I am so happy to hear you loved them! Yes, They can be frozen, just make sure to freeze them in an airtight container for best results.
Jean
this makes me run more, I like how dense this brownies are and all the ingredients in it. Best sweet brownies.
nancy
this chocolate brownie is really tasty with dates. I would make this again.
Donna
Your recipe looks good & healthy. Due to anaphylactic allergy to ALL nuts/seeds can you suggest any possible substitute for the almonds? Coconut is ok or would another GF flour work?!?
Katie
Hey! I'd recommend using coconut, I haven't tried it, but it should work. I think coconut butter would work best since it contains more of that fats and natural oils. Hope this helps 🙂
Anna
I love how healthy those brownies are. The idea to use dates to sweeten them naturally is great
Audrey
I love that these use dates to sweeten them
Jessica
I need to try this
Lisa
I’m really to starting to get into baked goods sweetened with dates, and these brownies are my favorite recipe so far. Thanks!
Judith
Tasty! This recipe looks so straightforward. I haven’t made brownies before so it looks a good recipe to try.
nancy
this dense brownies was just what I was looking for. Dates FTW!
Sean
I love love love recipes that use fruits as natural sweeteners with chocolate. This recipe is wonderful!
Gina
Wow! I also love thick and fudgy brownies! So good!
Rosanna
Can’t wait to make these later! I’m making recipes with dates for a pregnant friend who has been told to eat more dates so this is exactly what the doctor ordered (and look super tasty as well)
Bianca
Yummm! These were so fudgy! Will be making these brownies again!
Amu
Are the raw almonds necessary or can it be made without?
Katie
They're necessary. They provide crucial fat content/natural oils to the recipe. You can sub with most other nuts if needed.
David
What size brownie pan?
Katie
An 8 inch baking pan is what I used! I am sure a 9 inch would work fine too!
Jessica
These were the most fudgy brownies I've ever had! The sweetness is absolutely perfect, and it was easy to make! I'll definitely be making these agaain!
Michelle
Omggg, these are so fudgy and chewy! Big fan!
Josh
Looks delicious! Can I replace the flaxseeds with 3 eggs?
Katie
I haven't tried, but that should work! I would probably use 2 eggs, just because eggs are a bit more powerful. Hope it works out!!
Isabella
These date sweetened brownies are incredible! Super fudgy and rich, and super easy to make! I liked them even more the next day when they were chilled - YUM
Tavo
One of the best plant-based and wholesome brownies I have had! Keeping this recipe to come back over and over!
Amu
Can I use almond flour or gluten free plain flour instead of oat flour?
Katie
I haven't tried it, but I am sure gluten-free flour would work. I wouldn't recommend using almond flour, because the recipe already uses almonds, and I don't think they would bake all the way through. I also think sorghum flour would work well too! I hope this helps, and I would love to know how they turn out with these substitutions.
Amu
Thank you! I’ll give it a try
Erin Elliott
Wonderful! Thank you so much for this recipe. Date sweetened is my favorite way to sweeten things.
Covita
These are the The Brownies of the Gods! Yum - we ❤️
Jess
Love that these are naturally sweetened!
Chris Tweten
Never thought to use dates in brownies before!
Noune
Oh... these are so yummy...It has perfect sweetness and fudginess. Perfect recipe for people who adore dates.
Sahar Messenger
Was nice but could have done with more dates to make sweeter brownies- will experiment I would honestly use 1 1/2 to 2 cups next time
Katie
Yes! That will work. They are best when served chilled - the dates sweeten when chilling and you will end up with a sweeter brownie!
Tania
This is my second time making these, this time with sunflower seeds instead of almonds. i gotta feeling it's gonna be just as goood!!
Thx so much
JJ
Amazing texture
Laura Barkhurst
I have made these and absolutely love them. I was wondering if I can freeze them?
Katie
I am so happy to hear you loved them! Yes, you can! I recommend an air tight container or if you own a vacuum sealer that works really well! You can also use a plastic bag and get as much air out as possible. I recommend letting them thaw rather than heating them up. I hope this helps!
Emily
I am confused how everyone is saying these are fudgy. I followed the recipe and these not only didn’t not turn out very sweet but the consistency was just like cake, not fudgy at all. Am I missing something?
Katie
Hi Emily, Did you eat them hot? They become fudgy once cooled. Your dates may have been dry too, that can cause it to become less sweet. Lastly, I would recommend baking them for less time if you make them again. I've noticed after moving a couple of times that all ovens are different so baking times will depend on your oven. I hope this helps!
Jerry
These were awesome. They taste great on their own, even without frosting. I did add some frosting, though, sweetened with even more dates and the taste was phenomenal. Healthy and delicious. Thanks for a simple and healthy recipe