Flourless Date Coconut Brownies (Gluten-Free, Paleo, Vegan)

These flourless date coconut brownies are amazing. And even more so because they are gluten free, paleo, vegan, and refined sugar-less. Most of the sweetness comes from the dates. If the amount of salt seems like too much, don’t skimp! It really makes the overall flavor. I think it’s totally fine to go for seconds on this one. (Not that I ever stop myself from going for seconds anyway).

It’s a pretty simple recipe. Basically just process dates, cacao powder, coconut, sweetener, and kosher salt, and you get an almost healthy and delicious dessert.

I used coconut flakes, but you can use shredded coconut too. Make sure it’s unsweetened though!

You can make these raw, but I’m a sucker for fresh baked goods, so I stuck them in the oven for 10 minutes for warmth and fresh oven smell.

Flourless Date Coconut Brownies - (Paleo, Gluten-Free, Vegan)

Servings: 12 brownies
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Ingredients

2 cups pitted dates
¾ cup raw cacao powder
1 cup unsweetened flaked coconut, divided
2 tablespoons sweetener (pure maple syrup, honey, agave syrup or molasses)
1 teaspoon kosher salt or celtic sea salt
¼ cup cacao nibs (optional, I didn’t have them this time and left them out)
Nonstick vegetable oil spray (for securing the parchment paper)

Directions
Coat a 8 x 8 baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides.

Toast the coconut on a dry skillet on medium heat stirring occasionally until golden brown, a few minutes.

Process dates, cacao powder, ¾ cup coconut, cacao nibs (if using), sweetener, salt, and 2 Tbsp. water in a food processor (I have this one) until smooth (you may need to stop and scrape down sides a few times).

Press mixture firmly into prepared pan.

Scatter remaining ¼ cup coconut over top; press to adhere. Cut into bars.

Optional step: Bake in preheated oven at 350 F (180 C) for 10 minutes.

Store airtight room temperature for up to two weeks.

Recipe by A New Life Wandering adapted from Bon Appetit

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Enjoy!