I had the biggest craving for a fudgy brownie about a week ago so I had to make some!
Because I like to stick to whole foods and don’t like to use any added sugar or oil if I can help it, I used dates and applesauce instead. It worked wonderfully. There is an option to add a bit of sugar to make it even sweeter if you would like. And, if you want to make them extra special, try adding a chopped up organic peanut butter cup as I did here for my husband.
While my mom’s homemade brownies will always be my favorite, these are a still a yummy option that keeps things on the healthier side. In other words, make these and enjoy them daily!
Oil-Free Fudgy Vegan Brownies
Makes 9-12 brownies
- 3/4 c pitted dates, soaked until softened and then drained
- 1/2 cup unsweetened applesauce
- 2-4 TB unsweetened non-dairy milk or water
- 3/4 c oat flour (3/4 cup rolled oats blended into flour)
- 1/4 c almond flour *
- 1/2 cup cocoa powder
- 2 TB coconut sugar or organic cane sugar (optional)
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp salt
*To make it nut-free, this can also be made with 1 cup of oat flour and no almond flour
- Preheat oven to 350 degrees.
- Soak dates in warm water until softened. About 10-20 minutes.
- In a small blender, blend together dates, applesauce and non-dairy milk or water (I used the soaking water from the dates). Blend until smooth.
- In a bowl mix together the oat flour, almond flour (if using), cocoa powder, sugar (if using), vanilla extract, baking powder, and salt.
- Add in date mixture and stir until everything is well incorporated.
- Place into a parchment lined 8×8 baking dish (or similar size).
- Bake for 21-24 minutes.
- Let cool for about 10 minutes, then slice and enjoy! These are great on their own or with a small glass of cold non-dairy milk or with a smear of peanut butter on top. I’ve also enjoyed one crumbled into a smoothie bowl. You do you.
- Can be stored in an airtight container for 2-3 days or in the fridge or freezer for a month.