Vegan Cocoa Fudgy Gluten-Free Brownies recipe

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Ingredients

2 cups pitted and chopped Medjool dates
1 avocado, diced
½ cup maple syrup
½ cup coconut oil, melted
1 ¼ cups unsweetened cocoa powder
⅓ cup gluten-free oat flour
1 ¼ tablespoons baking powder
¼ teaspoon salt
3 tablespoons unsweetened cocoa powder
2 tablespoons coconut oil, melted
2 tablespoons maple syrup

Nutrition Info

285.7 calories
carbohydrate: 42.5 g
cholesterol: : -
fat: 15.6 g
fiber: 7.2 g
protein: 3.4 g
saturatedFat: 11.1 g
servingSize: -
sodium: 206.2 mg
sugar: 28.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine dates, avocado, 1/2 cup maple syrup, and 1/2 cup coconut oil in a blender, blend until smooth.

  3. Mix cocoa powder, oat flour, baking powder, and salt together in a bowl. Add date mixture to the flour mixture, mix until well combined. Spread into a baking dish.

  4. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 20 minutes. Let cool, about 20 minutes.

  5. Mix cocoa powder, 2 tablespoons coconut oil, and 2 tablespoons maple syrup in a bowl to make icing. Pour over cooled brownies.

Recipe Yield

12 brownies

Recipe Note

This moist, fudgy, rich brownie recipe is for all chocolate lovers. Made with medjool dates, avocado, cocoa powder, and maple syrup, these brownies are gluten free, vegan, and nut free. Perfect for everyone who loves easy, no-fuss, decadent brownies! The icing is optional.

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