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.
These date brownies are super easy to make, Paleo, whole30-friendly, and also absolutely kid-approved. It's one of the best healthy desserts made from whole ingredients.
I'm a bit obsessed with this rich date brownie recipe 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.
If you are a serious dark chocolate lover but want to stay on a healthy diet, then this Whole30 and Paleo date brownie recipe is for you.
It's my favorite dessert with no added sugar.
Why You'll Love These Date Brownies
- Easy recipe: It's a no-fuss brownie batter, ready and baked in less than 25-30 minutes with only seven ingredients.
- Chocolatey: Each bite will give you an intense chocolatey 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: It contains healthy fats and no nuts—an excellent school treat or to bring to potlucks.
Ingredients & Substitutions
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: There is no need for white, brown, or even coconut sugar. Instead, dried fruits like soft dates and apricots add sweetness and extra fiber. They also help with making these date brownies deliciously moist.
Note: 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.
Cacao or unsweetened cocoa powder: These delicious brownies are flourless and contain no chocolate or chocolate chips.
Instead, the recipe only calls for natural cacao powder to give them that intense pure chocolate taste and act as the flour in this recipe.
Note: 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.
Plant milk: I often use pea milk (a nut-free option) to add extra protein, but you can also use hazelnut, cashew, or almond milk to make these date brownies dairy-free.
Note: If you are not sensitive to dairy, you can substitute it with regular milk. Although I think regular milk makes these brownies a bit too heavy.
Room temperature large eggs: They give these fudgy gluten-free Whole30 date 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.
See the full recipe with measurements in the recipe card.
See how easy it is to make these healthy date brownies.
Step One (Picture 1 above) - Place the dried fruits together with the wet ingredients in a blender (you can also use a food processor). Blend into a paste and transfer to a large bowl.
Step Two (Picture 2 above) - Add and mix the dry ingredients gradually 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 date brownie batter to a prepared baking dish or square cake pan and bake.
Helpful Baking Tips
- To get the best chocolate brownies, allow them to cool sufficiently for at least 10 minutes. They will become more solid as they cool, and the sweet, rich chocolatey flavor will settle in.
- To remove the date 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.
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 Healthy Recommended Delicious Treats
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Here you have it, a simple recipe of homemade brownies with a beautiful chocolate flavor, chewy texture, no processed sugar, and a much healthier option than traditional brownies.
Irresistible Date Brownies (Whole30, Paleo & Gluten-Free)Mariska Ramondino
- Preheat oven to 350 °F/ 180 °C.
- Place the dried fruits, coconut oil, milk, and eggs in a (high-speed) blender or food processor. 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.
- 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—you can always use parchment paper as well and lift it out of the pan.
- 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.