Yes these brownies are gluten free. Yes they are made with no refined sugars. And yes they are vegan. But don’t be fooled, they are the delicious, fudgy, and extra chocolate-y. They are naturally sweetened with medjool dates and topped with a luscious coconut-chocolate layer.
This Recipe Is:
- Gluten Free
- Dairy Free
- Corn Free
- Peanut Free
- Soy Free
Why I Love This Recipe:
- Quick + Easy
- Allergy Friendly
- Chocolate + More Chocolate!
- Gluten Free
- Vegan
Celiac Pro Tip: Look for Gluten Free Oats
While oats are naturally gluten free, they are often processed along with wheat, which makes them a high risk for cross contact! Learn more about how to choose celiac-safe oats.
RAW VEGAN DOUBLE CHOCOLATE BROWNIES
Sweetened by medjool dates, these double chocolate brownies are extra chocolate-y and absolutely delicious! You'd never know they are vegan, gluten free, and raw!
Equipment
- Measuring Cups
- Measuring Spoons
- Parchment paper
- 8"x8" Baking Dish
- Food Processor
- Saucepan
- Heat-Safe Mixing Bowl
Ingredients
Brownie Layer
- 2½ cups medjool dates (pitted, ~20 oz)
- 1 cup almonds (raw, unsalted)
- 1 cup gluten free rolled oats (not quick oats)
- ¾ cup cocoa powder (unsweetened)
- ¼ teaspoon sea salt
Chocolate Layer
- ¼ cup coconut oil
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
Brownie Layer
- In a bowl, add the pitted dates and cover with boiling water. Soak the dates for 10 minutes.
- Meanwhile, in a food processor, pulse the almonds, rolled oats, cocoa, and salt, until finely ground (resembling coarse sand). Transfer to a bowl and set aside.
- Drain the excess water from the bowl and add the medjool dates to the food processor. Pulse the dates into bite sized pieces.
- Add the almond and oat mixture gradually into to the food processor ½ cup at a time, pulsing in between until mixed thoroughly. Continue to pulse until completely combined.
- Line a 8″ x 8″ baking dish with parchment paper. Scoop the brownie mixture into the pan and gently press down the mixture until it forms an even layer.
Chocolate Layer
- For the chocolate layer, gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, maple syrup, and vanilla extract into melted oil until well combined.
- Pour the chocolate mixture over the brownie layer and refrigerate until set (about 1 hour). Enjoy!
Notes
Note: because the chocolate layer is coconut based, it will tend to melt at warmer temperatures. Be sure to store (covered) in the refrigerator or freezer. Brownies will last up to two weeks in the fridge and 4 months in the freezer.