Yes, you can make irresistible, moist, and fudgy brownies that are also gluten-free, dairy-free, and refined sugar-free.
With just a handful of ingredients, this chocolatey sweet treat can be yours in about 30 minutes and will satisfy your sweet cravings.
I'm a bit obsessed with these rich and delicious brownies because, like my almond flour chocolate cake or flourless peanut butter cookies, this healthy baked good pairs so well with a hot cup of tea, a coffee drink, or a healthy iced latte.
Every bite is deliciously decadent with a nicely balanced natural sweetness. It's my favorite dessert with no added sugar.
If you are a serious dark chocolate lover but want to maintain a healthy diet, this paleo brownie recipe is for you.
Why You'll Love These Healthy Brownies
- Easy recipe: The no-fuss brownie batter is ready and baked in less than 30 minutes with only seven ingredients.
- Chocolatey: Each bite will give you an intense chocolate flavor reminiscent of chocolate truffles with a dense, fudgy texture and deliciously moist crumbs.
- Naturally sweetened: They're sweetened with dried fruits only and baked with raw cacao powder or natural cocoa powder instead of flour, thus also gluten-free and flourless.
- Healthy brownie recipe: They're the best Paleo brownies, whole30-friendly and kid-approved.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
You only need to gather a few simple ingredients to make a sugar-free, dairy-free, and gluten-free flour blend for healthy, fudgy date brownies.
- Soft dates & apricots: These dried fruits add sweetness and extra fiber and make these paleo brownies deliciously moist.
- Cacao or unsweetened cocoa powder: It gives the brownies that intense, pure chocolate taste and acts as flour.
- Plant milk: Use hazelnut, cashew, or almond milk to keep it dairy-free.
- Large eggs: They give these fudgy paleo brownies structure, bind everything together, and help lift the batter during baking.
- A tad of salt: Although optional, a small amount reduces any bitter flavors and nicely balances the sweet chocolate taste.
- Melted coconut oil: It adds a sweet richness and delicious tenderness.
How To Make It
See the full recipe with measurements in the recipe card.
See how easy it is to make this paleo dessert.
Step One (Picture 1 above) - Place the dried fruits and the wet ingredients in a blender. Blend into a paste and transfer to a large bowl.
Step Two (Picture 2 above) - Using a wooden spoon, gradually add the dry ingredients to the large mixing bowl with the dried fruit paste. It's essential to add the cacao powder in small batches.
Step Three (Picture 3 above) - Stir until all lumps have disappeared and you have a beautiful dark brown batter.
Step Four (Picture 4 above) - Transfer the brownie batter to a prepared baking dish or square cake pan and bake.
Helpful Baking Tips
- Trader's Joe sells small bags of organic Turkish dried apricots without added sugars at an excellent price—in case you are wondering where to get them.
- I have used cocoa or cacao powder interchangeably—read about the difference between the two. If you opt for cocoa, choose a full-flavored one with deep chocolate flavors, perfect for baking. The non-alkalized cocoa powder from Shiloh Farms tastes divine in this recipe. Leftovers can go in this chocolate pineapple collagen smoothie, this healthy coffee smoothie, or this amazing chocolate spread.
- Use room temperature eggs, meaning take them out of the fridge 20-30 minutes in advance.
- Allow the chocolate brownies to cool sufficiently for at least 10 minutes. They will become more solid, and the sweet, rich chocolate flavor will settle in.
- To remove the brownie cake from a greased and cacao-floured baking pan, use a pairing knife and trace it around the edges to ensure the cake is no longer attached to the sides of the pan. Then flip it over in one swooping motion with a large enough plate on top of the pan to catch the cooled brownie cake—you can always use parchment paper as well and lift it out of the pan.
Recipe FAQs
Yes. Instead of manually stirring in the dry ingredients, add them to the blender or food processor together with the date paste and blend or mix for a few seconds until you have a beautiful shiny, and chocolatey paste.
The top of the date brownies will become shiny when baked.
Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.
Yes. Make sure you have enough to extend the parchment paper up and over the sides of the pan for easy removal.
Store leftovers in an airtight container in the fridge and enjoy them for up to five days.
Or freeze leftovers wrapped in baking parchment paper or plastic wrap and place them in an airtight container for at least a month.
They defrost in a couple of minutes, but they taste even better when frozen, in my opinion.
More Paleo Desserts To Try Next
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These easy paleo brownies have a beautiful chocolate flavor, a chewy texture, and no processed sugar.
They're a much healthier option than traditional brownies, but the whole family will love them.
📖 Recipe
Irresistible Fudgy Paleo Brownies (Whole30 & Gluten-Free)
Mariska RamondinoEquipment
- 1 Blender
Ingredients
- 15 to 20 pitted Medjool dates 350 grams
- 15 dried Turkish Apricots 110 grams
- ½ cup coconut oil 80 grams, plus more to grease the baking pan
- 1 cup cashew milk or any other unsweetened plant milk 225 ml
- 4 eggs
- 2 cups cacao or cocoa powder 140 grams, plus some more to cover the baking pan
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 °F/ 180 °C.
- Place the dried fruits, coconut oil, milk, and eggs in a (high-speed) blender. Blend into a paste.15 to 20 pitted Medjool dates, 15 dried Turkish Apricots, ½ cup coconut oil, 1 cup cashew milk or any other unsweetened plant milk, 4 eggs
- Transfer the paste to large a bowl.
- In batches, stir in the cacao or cocoa powder and sea salt until no powdery lumps remain and you have a dark brown paste.2 cups cacao or cocoa powder, ½ teaspoon sea salt
- Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.
- With a spatula, spread the chocolate mixture evenly into the prepared baking pan.
- Bake in the oven for 20 to 25 minutes or until a toothpick inserted comes out clean.
- Let it cool for about 10 minutes before cutting it into squares.
- They will become more solid once cooled.
Notes
- Storing tips: Store leftovers in an airtight container in the fridge for up to 5 days or freezer for longer—no need to defrost. You can enjoy them immediately out of the freezer or let them sit at room temperature for a bit.
- Cut into 9 large pieces or 18 mini brownies.
- How do you make these healthy brownies with a shiny crust? Instead of manually stirring in the dry ingredients, add them to the blender or food processor together with the date paste and blend or mix for a few seconds until you have a beautiful shiny, and chocolatey paste. Continue to make the date brownies as explained in the recipe instructions.
- How to grease the brownie pan? Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.
- How to remove the brownie cake from the prepared pan? Use a pairing knife and trace it around the edges to ensure the cake is no longer attached to the sides of the pan. Then flip it over in one swooping motion with a large enough plate on top of the pan to catch the cooled brownie cake.
- Can I use parchment paper instead? Yes. Make sure you have enough to extend the parchment paper up and over the sides of the pan for easy removal.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Ryan says
Really 2 cups of cocoa powder?
Mariska Ramondino says
Hi Ryan. Thank you for stopping by. Yes, it works as a substitute for flour in this recipe, but it also creates that super rich truffle-like chocolate flavor. A little goes a long way with these brownie treats. Cut them into mini squares and store them in the freezer for longer storage. Just take a piece out whenever you want to enjoy a healthy sweet treat and let it sit at room temperature just for a few minutes. Although, I love when the brownies are chilled. I haven't tested this, but I imagine that if you really don't want to use that much cocoa powder (but want to keep it flourless), simply replace half with almond flour. Just know that they won't taste the exact same. So, please do report back and let us know if you do test that out;)
Becky Ginther says
Ooh these sound good! I've come across a lot more recipes lately using dates, which makes sense since they are naturally so sweet.
Patricia - Grab a Plate says
These look and sound amazing! I can't wait to try them, and I love the added dried apricots - that's interesting!
Mariska says
Thank you, Patricia! I definitely recommend adding the apricots;)
Kelsey Harmony says
I'm gluten-free and I love dates so this would be a perfect recipe for me! Thanks for sharing (:
Mariska says
Thank you, Kelsey! I hope you will enjoy them!