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!
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)
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