Vegan date brownies were the very first dessert that I made when I became vegan. They also helped inspire the name of this blog and many date-sweetened desserts that followed!
Made using plant-based wholesome ingredients, a lot of which may already live in your pantry. They're also naturally gluten-free and grain-free.
Using ingredients like nut butter and juicy medjool dates keeps these brownies rich and moist without eggs, butter, or oil.
Plus, there's no risk of burning your brownies with this simple recipe. Like with my no-bake date bars, the food processor pretty much does all the work for you.
🧾 Ingredients Needed
Here's everything you need to make this easy date brownie recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Medjool Dates: Add natural sweetness and a fudgy texture. Use the juiciest, plump dates you can find. My favorite brands to support are Zaytoun and The Date Project. I run through how to select the best dates here.
- Walnuts: These add some healthy fats and richness to the brownies.
- Hazelnut Butter: You can use storebought or homemade nut butter. If you're not a fan of hazelnut, almond butter, peanut butter, cashew butter, or sunflower seed butter are good too!
- Espresso Powder: This is optional, but it adds depth and intensifies the rich chocolate flavor, without making the brownies taste like coffee.
- Unsweetened Cocoa Powder: You can use Dutch-processed cocoa powder for a rich dark chocolate flavor, or raw cacao powder for a slightly more bitter taste. Either way, make sure your cocoa is unsweetened.
- Sea Salt & Vanilla: You can use vanilla powder, pure vanilla extract or paste, or even scrape out a vanilla pod. Vanilla and salt enhance the sweetness and flavor for the best brownies!
- Chocolate Ganache: I love to frost them with this vegan ganache, but you can also top them with homemade nutella, or simply enjoy them as is.
Note: If you prefer baked brownies, try my vegan fudgy brownies, biscoff brownies, or this gluten-free brownie recipe.
🥣 Instructions
Here are step-by-step images showing how to make these fudgy vegan date brownies. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Blitz the dry ingredients (walnuts, cocoa powder, espresso powder, and sea salt) in your food processor to a fine-crumb consistency.
Add the rest of the ingredients (pitted dates, hazelnut butter, and vanilla) and blend again until the ingredients stick together to form a dough consistency.
Press the thick brownie batter into a baking pan lined with parchment paper. Smooth it down using the back of a spoon.
Make a batch of vegan chocolate ganache or vegan nutella. Meanwhile, chill the brownies in the fridge to help them firm up for easier slicing.
Spread the frosting on top of the brownies in an even layer using an offset spatula.
Swirl the chocolate frosting to create a wavy effect using a spoon.
Optionally, you can top the brownies with toasted hazelnuts and freeze-dried raspberries or strawberries.
For best results, chill the finished brownies for a couple of hours, and then slice them into individual servings.
💭 Recipe Tips
Soak your dates in hot water if needed. This step is only necessary if your dates are on the drier side, simply soak them in boiled water for 20 minutes and drain them before using. Soaked dates will make it easier for your food processor.
Make sure you use pitted dates. Date pits are extremely tough and can damage your food processor and your teeth!
Customize them to your preference. If you can't find hazelnut butter, or want to make these brownies a little more budget-friendly you can swap it for peanut butter.
Use a large sharp knife for slicing. I recommend this with all brownies and slices. A blunt knife will make it really tough to get nice clean-cut slices.
Make a small batch. You can easily half the recipe and make these brownies in an 8" loaf pan.
💬 FAQs
I highly recommend storing your brownies in the fridge to help them stay fresh for longer.
Store them in a sealed container for up to a week in the fridge. But it's absolutely fine to keep them out at room temperature for a day - granted you don't live in a warmer climate!
Yes, these homemade brownies freeze beautifully. Simply place them in an airtight container separated by sheets of parchment paper and freeze for up to 3 months.
Absolutely! I often use pecans in place of walnuts depending on what I have to hand at home. I tend not to recommend almonds as they are a very hard nut and don't give the nicest consistency.
🌴 More Date Recipes
📖 Recipe
No Bake Date Brownies
Equipment
Ingredients
- 200 g (1 ¾ cups) walnuts or pecans
- 80 g (¾ cup + 2 tsp) cocoa powder, unsweetened *see note 1
- 2 teaspoons espresso powder optional
- ½ teaspoon sea salt
- 300 g (2 cups) medjool dates pitted, about 15 dates, *see note 2
- 200 g (¾ cup + 2 tbsp) hazelnut butter *see note 3
- ½ teaspoon vanilla powder *see note 4
- 1 batch vegan ganache for frosting *see note 5
- toasted hazelnuts optional
- freeze-dried raspberries optional
Instructions
- Add the walnuts, cocoa powder, espresso powder, and salt to a food processor and blitz for a couple of minutes until they resemble a fine crumb consistency.
- Add the dates, hazelnut butter, and vanilla and blend again until the ingredients stick together to form a dough consistency.
- Press the raw brownie mixture into a baking pan lined with parchment paper, and smooth it down using the back of a spoon. Place in the fridge to firm up slightly for 1-2 hours.
- Make a batch of vegan chocolate ganache or vegan nutella while the brownies chill and firm up in the fridge.
- Spread the frosting on top of the brownies in an even layer using an offset spatula. Top the brownies with toasted hazelnuts and freeze-dried raspberries or strawberries if using.
- Place the frosted brownies back in the fridge for another hour to help the ganache firm up, then slice them into individual servings.
- Storage: They will keep in a sealed container for up to a week in the fridge. But it's absolutely fine to keep them out at room temperature for a day - granted you don't live in a warmer climate!To freeze, place them in an airtight container separated by sheets of parchment paper and freeze for up to 3 months.
Notes
- Use Dutch-processed cocoa for a deep chocolate flavor, or raw cacao powder for a slightly more bitter taste.
- If your dates are on the drier side, simply soak them in boiled water for 20 minutes and drain them before using.
- Hazelnut butter: If you're not a fan of hazelnuts you can make these with any nut butter of your choice. Cashew butter, almond butter, or peanut butter work well.
- Vanilla powder can be swapped for a teaspoon of vanilla extract or vanilla bean paste, or a scraped-out vanilla pod.
- Ganache: Sub this for homemade or nutella if preferred.
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*This recipe was originally published in September 2021. The recipe has since been improved and updated to minimize the ingredients used and simplify the instructions.
