date brownies

Vegan and gluten free oatmeal breakfast brownies made with rolled oats and sunflower seeds. Sweetened only with dates, these are healthy enough for breakfast or a snack, but just as good for dessert.

Oat Breakfast Brownies

rolled oats

raw sunflower seeds

unsweetened shredded coconut

cocoa powder

baking soda

sea salt

dark chocolate (chopped)

soft dates (packed if using cups)

coconut oil (room temperature)

milk

vanilla extract

Preheat the oven to 180°C (350°F) and line a 20cm (8-inch) square baking tin with parchment paper.

Add the oats and seeds to the base of a food processor fitted with the blade attachment. Blend on high speed until a coarse flour forms, then place the flour into a large bowl. Add the coconut, cocoa, baking soda, and salt. Stir to mix, then stir in the chocolate.

Place the dates and coconut oil into the food processor and blend until a smooth paste forms, a minute or two. Add the milk and pulse until combined (slowly or the milk will splash everywhere), then use a wooden spoon to stir the date mixture into the dry ingredients until no streaks of flour remain.

Turn the batter out into the prepared baking tin and use wet hands to press it down into an even layer. Bake for 20-25 minutes, or until they pass the toothpick test. Cool for 15 minutes in the pan before carefully removing and cooling fully on a wire rack.

To serve like the photos, cut into 16 pieces and top with melted chocolate, coconut yogurt, berries, and coconut.

These Date Brownies taste like the popular brownie bites you love. You&#39;d never believe they are made with no flour and are naturally sweetened with dates!

Date Brownies (No Flour!)

Medjool dates (, pitted (6 ounces))

water

almond butter ((or nut butter of choice))

flax seeds

cacao powder

balsamic vinegar

salt

Preheat the oven to 350ºF and grease a mini muffin tin with spray oil, or your favorite oil, to help prevent sticking. 

In a food processor fitted with an "S" blade, combine the dates and water and process until the dates have broken down into a paste. (They may turn into a ball in the processor, which is also okay.)

Add in the almond butter, ground flax, cacao powder, baking soda, vanilla, and vinegar and process again until a sticky, uniform dough is created. (If you need to add 1 more tablespoon of water to help it blend smoothly, that&#39;s okay.) The batter will be thick and sticky. 

Use a tablespoon or 1-ounce cookie scoop to help you scoop the dough into the greased mini muffin tin. Use your fingers to gently flatten each mound of dough. Because the dough is very sticky, it helps to get your fingers wet with water before pressing each mound down so your fingers won&#39;t stick to the dough. 

Bake until the tops look dry, about 12 to 15 minutes. (The centers will still feel slightly soft to the touch.) Remove from the oven and let the brownies cool completely, at least 30 minutes, before attempting to remove them from the pan. They firm up as they cool, but are very fragile when warm. Run a knife around the edge of each brownie to help loosen them to be removed, then serve immediately or store them in the fridge in an airtight container for up to 2 weeks.&nbsp;

https://www.youtube.com/watch?v=eTp5eAqvkvM

These Healthy Brownies taste so good that you'd never guess they are made with NO flour or refined sugar! They are gluten-free, vegan, and Paleo friendly, plus they are a hit with kids. 

Print the recipe: https://detoxinista.com/date-sweetened-flourless-brownie-recipe/

Video Highlights:
► 00:00 Intro
► 0:30 Preheat Oven
► 0:49 Brownie Ingredients
► 2:20 Processing the Batter
► 2:59 Bake Time
► 3:29 Storage Tips

Equipment in this Video: (affiliate links)
► Food Processor: https://bit.ly/4cy8qr0
► Mini Muffin Pan: https://amzn.to/3yUuNJa
► Cookie Scoop: https://amzn.to/4e16OXx

Healthy Brownies (No Flour & Date-Sweetened!)

These Date Brownies are easy, one-bowl brownies made without added sugar, no gluten and so fudgy and chewy that you won&#039;t believe it&#039;s better and healthier for you than classic brownies.

Date Brownies

Medjool Dates (pitted (note 1))

Water

Peanut Butter ((note 3))

Flaxmeal ((note 4))

Unsweetened Cocoa Powder ((note 5))

Dark Chocolate Chips ((note 6))

Homemade Oat Flour ((note 7))

Baking Soda

Vanilla Extract

Sea Salt (to serve)

Preheat the oven to 350 °F (180 °C). Line a 9-inch brownie pan with parchment paper. Lightly oil paper and pan with cooking spray set aside.

Place the pitted dates in a glass bowl, pour the boiled water on top, and press the dates with a fork to make sure they are all mostly immerged in hot water. Cover the bowl with a lid or plate. Set aside 10 minutes.

Pour the water and dates from the bowl, to a food processor bowl.

Add peanut butter, flaxmeal, and baking soda.

Process on medium-high speed until a date paste forms. It takes about 1 minute.

Open the food processor, add the remaining ingredients, oat flour, cocoa powder, and vanilla extract, and process again on high speed until it forms a super sticky chocolate batter.

Open the food processor, add chocolate chips, pulse a few times to evenly blend in.

Use a rubber spatula to remove the batter from the food processor and pour into the prepared pan. The batter is very sticky and messy, that&#39;s normal. Try your best to place some batter all over the pan, you will smoothen and flatten it later.

When the pan contains all the batter, flatten it into a thin even layer. But the batter is too sticky to use a spatula or hands. My tip is to cut a piece of parchment paper that matches the inside of the pan - a square that is a bit smaller than the pan. Spray the cooking oil on one side of the paper. Place that oiled side on top of the brownie batter.

Press the piece parchment paper on top of the brownies with your hand to flatten the batter, then use something flat like the back of a measuring cup or the bottom of glass to press all around the pan and create an even layer of brownie.

Peel off the parchment paper and discard.

Bake the brownies for 25-30 minutes at 350 °F (180 °C) until the top is dry and cracks.

Let them cool down in the pan for 10 minutes, then on a cooling rack.

Sprinkle extra chocolate chips on top of the hot brownies to add sweetness and a pinch of sea salt flakes if desired.

Slice into 16 brownies after the brownie is cooled.

I just made this recipe and I am extremely impressed on how moist and delicious it is.  My partner wasn't around during assembly but when he tasted them was amazed at how sweet it was for not having any sugar.  Thank you for sharing.

Needed a healthy treat for Super Bowl!  Yummy

I also NEVER comment on recipes, as I try new recipes several times a week. But these brownies are DELICIOUS, I did make a ganache to top it off, adding additional calories. I can’t wait to share these with my friends. Thank you!!

It tasted just like regular brownies without all the added sugar!!!

I was skeptical but these are really really good. Gooey and fudgy—just what I was looking for.

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Oat Breakfast Brownies

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Top 3 date brownies recipes from across the web

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Top Tags

Oat Breakfast Brownies

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Date Brownies

The most viewed date brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine