Chewy Date Brownies

These healthy, chewy date brownies are a decadent yet healthy treat for the family. What they lack in conventional ingredients they make up for in flavour, made with gluten-free almond flour, naturally sweet Medjool dates, nutty coconut oil and bitter cocoa powder.

The problem with brownies is that you usually can’t eat just one, and since they’re usually made with refined flour and sugars, they aren’t the healthiest snack option. What’s great about these brownies is that you can enjoy them, practically guilt-free!

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The almond flour base gives a nutty flavour and the dates add a chewy bite. Not only are these delicious, they aren’t laden with refined sugar and butter, which means they’re a healthier option for kids AND they won’t go directly to moms’ hips (in case you sneak a few too many for yourself!).

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*I doubled the recipe and cut 8 large (about 2 x 4″) brownies for my husband and I and another 16 smaller (about 1 x 2″) brownies for my son.

Ingredients
(Quantity depends on desired size)
1 cup almond flour
1 cup Medjool dates
3 large eggs
*I used two and replaced one egg white with 1 tbsp. flax seed + 3 tbsp. warm water
1/4 cup raw honey (or sweetener of choice)
1/4 cup extra-virgin coconut oil
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 cup raw cocoa powder

*I used a food processor to prepare these, but you can also use a stand mixer or hand mixer.  If you use the latter, you will need to process the dates in a small food processor or chop them very finely before adding to the mix.

Preheat oven to 350 degrees.

Place all ingredients (except for the eggs) in a large food processor and pulse for a minute or so until well combined. Be sure to check that there are no large pieces of unprocessed dates. The mix should be very crumbly but still hold together well.

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Add the eggs, one at a time, pulsing each time for about 30 seconds to thoroughly combine them into the batter.

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Line a large baking dish (of choice, depending on desired thickness) with parchment paper then pour in the batter. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean but somewhat moist.

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Remove the brownies immediately from the oven, let cool then cut into desired size.

Store them in the fridge for up to 5 days (My guess is they’ll be gone way before then!).

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These are also freezer-friendly so make extra and store a batch in the freezer for a quick ready-to-eat treat!

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  • Monica

    Guilt free brownies!!! Whooo this look awesome. I love the photos too. I need a private lesson!!

    • Lisa Codina

      No lesson needed, Monica! Just blend everything in a food processor, pour in a pan, and turn on the oven! Seriously, it’s that easy…you should try them ;-)

      • Lisa Codina

        Just dawned on me…did you mean a photography lesson?! If so, thanks for the compliment, lol!

  • Jenna

    Made these today for a family BBQ. They were a hit! It’s so nice to see a grain & dairy free recipe. Thanks :)
    (Used 3 full eggs, maple syrup as sweetener, baked in 8×8 pan & baked 25 min- perfect!)

    • Lisa @bitesforbabies

      Glad they were a hit! They’re pretty easy to make too, aren’t they? Next time I make these I’m going to add maple syrup as well…just to see the difference in flavour compared to the honey!

  • MonkeyMum

    Coconut oil is almost impossible to get here in Spain (without paying a FORTUNE to ship from the UK) could I use the normal butter or olive oil instead? No problem with dairy in our house but like the idea of lower sugar and grain consumption! Pick ya battles and all that!

    • Lisa @bitesforbabies

      I think it’s safe to say that it IS impossible to find coconut oil in Sardegna!! I bring some with me every year we come here. Of course, you can use oil or butter…if you want a healthier option you could use mashed banana, avocado, or unsweetened applesauce (but obviously that would change the flavour somewhat!). Let me know which option you decide to use as a substitute. I love personalizing recipes myself so I’m always curious how mine turn out with substitutions ;-)

  • Rana

    Made these and loved them! I did not have access to almond flour so used oat flour instead and sprinkled walnuts on top!

    • Lisa @bitesforbabies

      Yum…never thought of using oat flour (I’m way too addicted to almond flour, lol!). The walnuts sound like a great addition to the recipe too. Glad you enjoyed them and glad they turned out-I love when people personalize recipes-that’s what cooking is all about!

  • Nicky Fietz

    Love them! These are the best gluten and refined sugar free brownies I’ve made- the addition of the fresh dates REALLY makes a difference (I’ve always used dried dates). I topped mine with date/cocoa/coconut oil icing. Delicious!

    • Lisa @bitesforbabies

      Wow, the “best?!” How flattering! Thanks so much for the feedback and I’m glad you love them, Not sure if you follow the blog on a regular basis but have you seen the recipe for my spinach brownies?! I think those are MY new fave! The recipe isn’t gluten-free but you could substitute the flour with almond or oat flour! ;-)

      • Nicky Fietz

        The problem I’ve found with other brownie recipes is they either turn out too fudgy or too cakey, your were just the right texture for me. Oh wow, I’ve never heard of spinach brownies but I’ll give them a go next time.

        • Lisa @bitesforbabies

          I guess it depends on personal preference too…Glad you liked mine though!