Fudgy Date Brownies

Super chocolaty, FUDGY brownies, with no added sugar in sight! I’ll waste no time and jump straight into the rich details:

How to Make Healthy Fudge Brownies

1. Sweeten with fruit: These brownies completely rely on dates for their natural sweetness and soft, gooey texture. When blended into a thick paste, Nature’s unassuming little candy helps the ingredients bind and hold shape, thus eliminating the need for eggs.

As a result, these brownies are totally fudgy, and totally vegan! They can also be made gluten-free with gf certified oats.

2. Replace the oil/butter: Next comes almond butter (though you can use whichever nut butter makes you swoon!) for a heap of flavor and healthy fat. Almonds are rich in magnesium, a mineral you definitely don’t want to be under-consuming.

3. Choose wholegrain flour: The healthy swaps don’t stop with sugar and oil– refined white flour is replaced with oat flour, resulting in a far more nutritious, gut-friendly treat! Tip: save $$ and make your own oat flour at home by simply blending up rolled oats in a food processor or blender.

I hope you enjoy making (and devouring) these super easy brownies! They’re:

Naturally sweet
Full of fiber & minerals
& SO quick to put together!

Oh and don’t forget to leave a comment + rating below if you decide to give them a try 🙂

Fudgy Date Brownies

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By Whollyum Serves: ~8-10 brownies
Cooking Time: ~20 minutes

Fudgy vegan brownies that contain zero added sugar! Sweetened entirely with dates, and full of nutritious ingredients like nuts, oats + cocoa.


  • Dry:
  • 3/4 cup oat flour (simply blend rolled oats in a blender/food processor until finely ground; opt for certified gf oats if needed)
  • 1/3 cup cocoa powder
  • 1/4 tsp baking soda
  • Good pinch salt
  • Wet:
  • 1 packed cup dates (~160 g)
  • 3/4 cup water
  • 1/3 slightly heaped cup drippy* nut butter (I used half/half unsalted almond butter/cashew butter, but one or the other will work just fine!)
  • 1 1/2 tbsps olive oil (or other liquid veggie oil, such as canola oil)
  • 1 1/2 tsps vanilla extract



Preheat your oven to 180 C / 350 F. Line a loaf tin with parchment paper (or use a small square baking dish, but know that a standard ~9x9-inch brownie pan will likely be too large and result in much thinner brownies).


In a large bowl, combine all of the dry ingredients. In a food processor or blender, blend the dates, water, and vanilla until the dates have broken down into little bits; the mixture will be quite thick and sticky.


Create a well in the center of the dry ingredients, and add the date mixture, along with the nut butter and olive oil; stir together the wet ingredients a little before fully incorporating them into the dry.


Toss in some chopped chocolate/chocolate chips if you'd like, before pouring the thick batter into the loaf tin. Spread it out into an even layer as needed, before topping with more chocolate and/or chopped nuts! Bake for ~20 min, until slightly firm but still a little squishy/soft to the touch (be careful not to over-bake it if you'd like a fudgy texture!). Allow to fully cool/set before slicing.


*If your nut butter isn't natural and drippy (often labeled as "stir-able"), then the brownies may not turn out the same. Nut butters that have been hydrogenated and processed with vegetable oil (labeled as "no-stir") are more thick and paste-like; if using one such nut butter you may need to add a few more dates or an extra dash or two of oil/water to help moisten the batter! *Recipe adapted from Alexandra Andersson (@fivesechealth)!

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