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Extra Fudgy Brownies


For 8 small brownies 

  • 15 dates, pitted

  • 1/4 cup warm water 

  • 1/2 cup organic peanut butter 

  • 2 tbsp coconut oil 

  • 1/3 cup cacao 

  • 1/3 cup dairy-free dark chocolate chunks (optional)

  • 1/2 cup roughly chopped raw walnuts (optional)


  1. Preheat oven to 175 degrees (C) fan-force and line a standard loaf pan with parchment paper. 

  2. Add pitted dates and warm water to a food processor and combine until a sticky date paste forms. Scrape down the sides as needed.

  3. Add peanut butter, coconut oil, and cacao powder and pulse until a sticky batter forms. Lastly add chocolate chips and walnuts and pulse to incorporate.

  4. Transfer batter to lined loaf pan and spread into an even layer. For a smooth top, lay some parchment paper on top and use a flat-bottomed object (jar, or drinking glass) to press down. Top with extra chocolate chips and more chopped walnuts. 

  5. Bake for 15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Then carefully lift out of the pan using the edges of the parchment paper and let cool on a plate or cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become!

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