Are you ready for the best fudgy sugar-free brownies with dates?
This Sugar-free brownie with dates is the best fudgy date brownies recipe, 100% sweetened with dates – no other sweetener added- gluten-free, vegan, and paleo.
An easy date brownies recipe made in a food processor with only wholesome ingredients.
Sugar-free brownies with dates – ultimate fudgy brownies
Let’s take a minute to talk about this little beauty. I shared with you plenty of sugar-free brownie recipes during the past year. I mean 100% sugar.
But recently, I switched to a vegan diet, allowing myself to slightly eat a tiny bit of natural sweetener – like fresh dates – but no more eggs, butter, or milk.
I scratch my head, look at with vegan brownie recipe online, but all used added sweetener with the dates. It was too much sugar for me.
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Sugar-free brownie ingredients
I came up with my own recipe—a sugar-free brownie with dates. Dates are a great natural sweetener full of nutrients and fibers.
Plus, it adds the most delicious fudgy texture to brownies. This is an easy brownie with dates recipe. All you need is a good food processor to pulse the dates into a smooth puree.
This recipe is so easy that you don’t even need to drain the soaked dates. All the water stays in the food processor to create the fudgiest sugar-free brownies with dates.
- Dates – I used Tunisian Deglor dates.
- Unsweetened cocoa powder
- Almond flour
- Baking powder
- Almond milk
- Vanilla essence
Making a sugar-free brownie
I soaked the dates in boiling water directly into the food processor. This way, I don’t need to clean an extra bowl. After 10 minutes, process the dates and water to form a date paste.
Don’t go crazy if there are pieces of dates left. It is fine! Then, add all the ingredients EXCEPT your almond milk.
Process to combine, for just 30 seconds. You’ll get a thick sticky black brownie batter, slightly dry. That is the time to add the almond milk.
Blend 10 sec gain. You just got the shiniest, creamy, fudgy brownie batter with no eggs! I can’t stop eating this batter raw. So good!
But these sugar-free brownies with dates won’t be as delicious without their date frosting. While baking, prepare your quick 3-ingredients date frosting. Again, super easy. You need a blender and:
- Unsweetened cocoa powder
You can add some vanilla essence if you like or salt for a salted caramel flavor.
This dates brownie is EXTREMELY fudgy. It is the kind of brownie that covers your teeth with creamy dark chocolate fudge. Not the best to seduce on Valentine’s day unless you think it is cute.
My girl loved this brownie. She was covered with chocolate all over her mouth and hands. Emma could not believe me when I said there was no real chocolate in the recipe. She usually won’t eat raw dates, but she loved this sugar-free brownie with dates.
But, if you are after a fully sugar-free recipe try my keto brownie recipe.
Enjoy the recipe
Sugar-free Brownies with Dates
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Brownie With Dates
- Preheat oven to 350°F (180°C).
- 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 essence, 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 - I found that using a cake plastic knife makes cutting easier.
Date Chocolate Frosting
- 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 essence 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. I used all my frosting but if you have leftovers, store in the pantry and use the date chocolate frosting at breakfast on toast.
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