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

1. Preheat oven to 350 degrees.
2. Soak dates in warm water until softened. About 10-20 minutes.
3. 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.
4. In a bowl mix together the oat flour, almond flour (if using), cocoa powder, sugar (if using), vanilla extract, baking powder, and salt.
5. Add in date mixture and stir until everything is well incorporated.
6. Place into a parchment lined 8×8 baking dish (or similar size).
7. Bake for 21-24 minutes.
8. 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.
9. Can be stored in an airtight container for 2-3 days or in the fridge or freezer for a month.