Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, brownies & bars, chocolate, gluten-free, paleo, fruit-sweetened, cupcakes & muffins, oil-free, sweet · March 8, 2018

Ice Cream Sundae Brownie Cups

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You’d never guess these ULTRA chocolatey brownies are flourless, date-sweetened, vegan, and paleo. Perfect base for a sundae or dessert all their own!

Ice Cream Sundae Brownie Cups

THIS POST IS SPONSORED BY SO DELICIOUS DAIRY FREE. ALL OPINIONS ARE MY OWN.

What an unfortunate chore it was to have to make decadent flourless brownie bowls and force myself to fill them with creamydelicious scoops of vegan ice cream in fun new flavors and feel obliged to top them with rainbow sprinkles. Such. A. Burden. And to “clean up” the melty messy post-photoshoot leftovers…I don’t know how I got through.

But real talk. I am so jazzed to share both these crazy good new So Delicious flavors and this brownie recipe with you, I don’t even know where to begin. And the amount of ice cream I have consumed in the past 24 hours has absolutely nothing to do with my currently over-excited semi-incoherent brain. Nothing.

Ice Cream Sundae Brownie CupsIce Cream Sundae Brownie Cups

If you know me or have spent anytime around these internet parts in the summertime, then you know I am pretty into (read: OBSESSED) with ice cream. And I have tried just about every vegan brand I can get my hands on. I haven’t met many pints I don’t like, but So Delicious is one of my all time FAVORITES.

Ice Cream Sundae Brownie Cups

But oh friends! These five new flavors just took that love up to eleven – killing it. It would be unfair to yourself and your tastebuds NOT to visit every grocery store freezer section until you find them and buy all five. I think my favorite part is that they aren’t the usual cookie dough or mint chip. They are unexpected, but not too crazy. Just unique enough to have me like: Why haven’t I been eating peachy maple pecan ice cream all my life?

And the purple one ♡ I didn’t know I could love a pint of ice cream as much as I love this blueberry cardamom coconut milk ice cream. If I could sign up for a never-ending supply I would boot everything else out of my freezer in an instant (who really needs frozen cauliflower anyways?) and fill it with nothing but. That pint is my ice cream spirit animal.

Ice Cream Sundae Brownie Cups

But in all ice cream fairness, let’s do this flavor by flavor…

  • Cold Brew Coffee. The kind of BOLD flavor that you just know you shouldn’t eat this right before bed. (Morning ice cream? Twist my arm.) But perfectly sweet too, and I can vouch for it’s deliciousness with chocolate toppings.
  • Toasted Coconut Key Lime. This one is disappearing alarmingly fast, citrusy ice creams aren’t easy to find but I love the tangy-sweetness. Not my favorite with the brownies, but with granola on top it’s quite possibly better than pie.
  • Chocolate Drizzled Bananas Foster. I mean just that title and you know it’s going to be good, am I right? Banana, vanilla, chocolate, and no shortage of chunky mix-ins. I am a big fan of the cashew base too.
  • Peachy Maple Pecan. I did not see this flavor coming but YESSSS. It’s like butter pecan with a fruity kick and a side of pancakes. I do wish there were a few more pecan chunks though.
  • Blueberry Cardamom. Just pure purple perfection. Don’t even bother with toppings, this magnificence does not need a single thing.

And the texture of all of them is hella creamy and lush. Perfectly scoop-able without having to let it sit out for the longest 10 minutes of your life. Thank you So Delicious. Sincerely, all the impatient ice cream lovers everywhere.

More info on these new flavors (and a coupon!) HERE.

Ice Cream Sundae Brownie Cups

The brownies. Slash bowls. Slash they are actually muffins. I am just as smitten with these as I am the blueb cardamom because they are…

  • flourless
  • date-sweetened
  • only 7 ingredients
  • easy!
  • rich and moist and fudgy (but not mushy)
  • vegan, gluten-free, and paleo
  • blowing my mind

How so few and healthy ingredients can create something so decadent with impeccable texture and ice cream holding ability I don’t even know. Sundae style or just straight up chocolate snack style – you will be amazed!

Ice Cream Sundae Brownie Cups

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Ice Cream Sundae Brownie Cups

★★★★★ 5 from 20 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 brownies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

You’d never guess these ULTRA chocolatey brownies are flourless, date-sweetened, vegan, and paleo. Perfect base for a brownie sundae or dessert all their own!


Ingredients

Scale
  • 1 cup (180g) pitted medjool dates
  • 1/2 cup (120g) nondairy milk
  • 1/2 cup (130g) almond butter (or any nut/seed butter)
  • 1/2 cup (45g) cacao powder (or cocoa powder)
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • So Delicious Dairy Free ice cream in your favorite flavor!

Instructions

  1. Preheat the oven to 350F.
  2. Combine the pitted medjool dates, nondairy milk, and almond butter in a blender. Blend until no date chunks remain.
  3. Add the cacao powder, baking soda, vanilla, and salt. Blend until combined.
  4. Grease your muffin pan with coconut oil or use muffin liners. Divide the batter into 6 muffins, filling about 3/4 of the way.
  5. Use the back of a spoon (or your fingers!) to make a depression in the center of each.
  6. Bake for 20-25 minutes at 350F.
  7. Cool for at least 10 minutes before removing from the pan. If they won’t come out easily, gently slide a dull knife around the outside and they should pop out.
  8. Top with whatever ice cream and toppings you love. Enjoy!
  9. Keep leftover brownies in the fridge in an airtight container for up to a week.


Nutrition

  • Serving Size: 1 brownie cup
  • Calories: 232
  • Sugar: 21g
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 6g

Keywords: chocolate, baking, dessert, vegan, paleo, flourless, gluten-free

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Ice Cream Sundae Brownie Cups

Thank you So Delicious Dairy Free for sponsoring this post!

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In: vegan, brownies & bars, chocolate, gluten-free, paleo, fruit-sweetened, cupcakes & muffins, oil-free, sweet · Tagged: almond butter, cacao, chocolate, medjool dates, video, baking, dairy-free, egg-free, flourless, grain-free, paleo

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Comments

  1. Carol says

    March 8, 2018 at 11:33 am

    This looks amazing! Dates are sugar is sugar, so is there an option that might lower the sugar content of this recipe without too much compromise? i.e. applesauce or…? Thanks!

    Reply
    • Natalie says

      March 8, 2018 at 9:47 pm

      You can try applesauce, but I can’t guarantee it will work without testing it myself so you will have to experiment 🙂

      Reply
      • Carol says

        March 8, 2018 at 9:54 pm

        I’ll give it a try and report back! Cheers! Thanks!
        Carol

        Reply
      • Carol says

        March 9, 2018 at 10:38 am

        I made these this morning using 1/2 c. dates (soaked in hot water for a few minutes) and 1/2 cup homemade, unsweetened applesauce, instead of 1 c. dates. Absolutely amazing–decadent! and, according to My Fitness Pal calculations), cut the sugar by half–down to 10.8g/cupcake and 18.8g Carbs/cupcake…

        ★★★★

        Reply
        • Natalie says

          March 9, 2018 at 3:09 pm

          Great idea, I’m so happy it worked! Thanks for sharing Carol 🙂 Happy weekend!

          Reply
        • Marie says

          May 23, 2018 at 11:44 pm

          Carol, thanks for testing that for us! I follow a low carb diet, but I had a bunch of dates left over from an event and I didn’t want them to go to waste. I made the posted recipe (as mini muffins, baked 10 min) and was very impressed. Tomorrow I’ll make the half applesauce recipe to go in the freezer.

          ★★★★★

          Reply
          • Natalie says

            May 24, 2018 at 8:01 pm

            I am so happy you liked them and made good use of those lovely dates🤗 I hope the applesauce batch turns out just as good, I will have to try that soon too!

  2. rachel says

    March 8, 2018 at 12:45 pm

    So chocolatey. These are amazing. Thank you

    ★★★★★

    Reply
    • Natalie says

      March 8, 2018 at 9:46 pm

      I was amazed with how delish and perfectly texture the brownies came out🙊 Let me know if you give them a shot, Rachel!

      Reply
  3. Lori says

    March 8, 2018 at 2:18 pm

    Omigosh! Your brilliance strikes again!!

    ★★★★★

    Reply
    • Natalie says

      March 8, 2018 at 9:45 pm

      I was soooo surprised adn excited with how those brownies turned out🤗 Thanks Lori!

      Reply
  4. The Vegan 8 says

    March 9, 2018 at 12:11 pm

    I can’t get over the fudgy decadence of these! What a fabulous idea to make them brownie cups for the ice cream, omg. You know I’m not a date fan, but with all that cocoa powder mixed in, I wouldn’t even detect a date, lol! I buy them for Olivia but have really been wanting to dive into trying them more for desserts since they are so healthy. It will be a challenge for me, lol. I just love the taste of maple syrup so much! But these are definitely a good kick in the butt to try! Ok, that ice cream, the coffee brew, omg, my favorite all-time ice cream flavor is coffee and that looks so good. What is the ice cream base, cashews or coconut?? I much prefer cashew based since coconut (the full fat) tends to really upset my tummy. Or maybe it’s all the sugar,hahahaha! I’ll definitely have to try these out for Olivia since they are so healthy! She would love them I bet! I love desserts that are on the healthier side for her. Awesome recipe Natalie!

    Reply
    • Natalie says

      March 9, 2018 at 3:13 pm

      If you started posting dessert recipe with dates in them…omg my life would be complete because i KNOW they would be epic!! Ha I feel you though, maple syrup is damn good and easier too. I’ve actually been re-embracing coconut sugar lately even just because it’s actually not a zillion dollars like the other two😜 The cold brew is coconut milk. I really love the cashew ones too, although with these flavors you can’t taste a difference. Interesting that coconut milk bugs you, just in ice cream form or full fat in other stuff too? Well I guess you will just have to make your own cold brew ice cream then😊😊 Happy weekend Brandi!

      Reply
  5. Larissa says

    March 9, 2018 at 4:17 pm

    Is the brownie cup moist on the inside? I cannot wait to try this. Seriously.. 🤗

    ★★★★★

    Reply
    • Natalie says

      March 9, 2018 at 5:05 pm

      Yes very! But not mushy at all 🙂

      Reply
      • Larissa says

        March 9, 2018 at 5:20 pm

        Yeyyyy just what I’m looking for!! Can’t wait!! 😘

        Reply
  6. Ashley says

    March 9, 2018 at 5:58 pm

    I am on a SERIOUS MISSION to find all of these delicious flavors of ice cream! Can’t wait to top all the flourless brownies (thanks for another epic recipe), cookies, and every other dessert with multiple scoops. I love bloobs and cardamom so I predict that will be my favorite as well! Oh, and I really want your job – there’s no such thing as too much ice cream testing =)

    Reply
    • Natalie says

      March 10, 2018 at 8:58 am

      I feel like we need some dramatic theme music or something right about now for this VERY important mission haha! But honestly since you are a bloob fan too I recommend you do not rest until you get your hands on that bloob-cardamom pint. Mine is long gone and I miss it already😥 I don’t think I could ever get tired of ice cream either💙 Happy weekend girly!

      Reply
  7. Mary Anne says

    March 10, 2018 at 7:18 am

    Can I use normal pitted dates instead of medjool ones for this? Thanks! 🙂

    Reply
    • Natalie says

      March 10, 2018 at 8:53 am

      Sure! You will need more dates since they are smaller, so just go with 1 cup packed or by the weight measurement 🙂

      Reply
  8. Mandy says

    March 11, 2018 at 8:44 pm

    So, when I saw the email come through for this recipe, I almost ran to the kitchen to make them right away…but then I decided to be nice and wait to make them so I could share with my parents. That’s exactly what we did today!!! Minus those mind blowing ice cream flavor combos 😭 peachy maple pecan?!?! Seriously??? And blueberry cardamom…oh, man. I need both of those in my life! Ok, but the brownie cups…OMG. OMG!!!!!!!!! There almost wasn’t any brownies because I couldn’t stop eating the batter! Notice how I didn’t even try to pin it on Willow? 😉😂 I’m not kidding when I say you don’t really need to bake it because the batter is a delicious, decadent treat on its own 😍 But I stayed strong and managed to get six (albeit smaller😆) brownie cups and we all topped it with ice cream and DEVOURED them. Our only complaint is that it didn’t make more because I’m pretty sure we all would have gone back for seconds! These are seriously so amazing and I’m so glad I stocked up on dates this last Costco run because now I can make them again later this week…or tomorrow 😉 Hope you had a fabulous weekend, my friend! ❤️

    ★★★★★

    Reply
    • Natalie says

      March 12, 2018 at 10:57 am

      Wahooooooo!! You just made me so so happy and painted the most fun delicious sunday ice cream party with the whole famjam mental image in my head🤗 You have no idea how happy I was when this recipe worked–finally i don’t have to pick a dang flour for once! lol That’s the hardest part of recipes lately though. Idk how nut butters can make for such a cakey texture, but it is pure magic and I am all about it. Ha I cracked up at the not pinning it on Willow this time part😂 Hmm so now I am thinking back to all the past times you did and wondering who was the true culprit…🤔 Anywho, thank you for the positive vibes for my monday and I wish you a most wonderful week too❤️

      Reply
  9. Victoria says

    March 13, 2018 at 11:29 pm

    When I was making these my blender didn’t want to blend the dates up well it just made a weird sound, I have the vitamix 7500 any tips?

    ★★★★★

    Reply
    • Natalie says

      March 14, 2018 at 7:51 am

      What size blender container were you using, the full size 64oz? Using a small container if you have one would help. And how runny was your almond butter? It is a little bit thick to blend, sometimes a lower speed for longer works better than high speed. And stopping to scrape down the sides a few time helps too. Or if your dates were really dry you can try soaking them in the milk first and then adding it all to the blender with the AB. Hope that helps!

      Reply
  10. Crystal says

    March 16, 2018 at 4:28 pm

    I have Barhi dates on hand – do you think they would work, or be too sweet? I’ve never had medjool, so I can’t compare.

    Reply
    • Natalie says

      March 16, 2018 at 6:45 pm

      Well I’ve never had Barhi dates so I can’t compare either, but they are not overly sweet so I think it will be fine 🙂

      Reply
      • Crystal says

        March 16, 2018 at 9:08 pm

        They pretty much taste like butterscotch. Maybe too sweet…

        Reply
        • Natalie says

          March 17, 2018 at 9:55 am

          I think that will still be fine, sounds delicious actually 🙂

          Reply
  11. [email protected] says

    March 17, 2018 at 5:30 pm

    Fabulous! What could be better than Brownie and Ice-Cream!

    Reply
    • Natalie says

      March 18, 2018 at 9:04 am

      Right?! The perfect hot + cold, fudgy + creamy combo 🙂

      Reply
  12. Emily says

    March 28, 2018 at 8:53 am

    Do you think I could use a food processor for this recipe? I don’t know if my blender is powerful enough

    Reply
    • Natalie says

      March 29, 2018 at 4:34 pm

      Yep, that will work too! Just let the dates process for a while so there aren’t any big chunks left, and soaking them first (in the milk you are going to blend them with so you don’t add too much extra moisture) may help too 🙂

      Reply
  13. Devy says

    April 2, 2018 at 9:32 pm

    I just made these tonight and they are AH-mazing! How did you make this recipe so decadent but healthy? I am amazed everytime with your recipes! I’m trying to save these for the week but want to eat them all! Thank you Natalie and keep on being your creative self.

    ★★★★★

    Reply
    • Natalie says

      April 3, 2018 at 9:32 am

      These surprised me even, so honestly I don’t know ha! Thanks for the kind words and good luck pacing yourself 😀

      Reply
  14. Laura Villarreal says

    April 3, 2018 at 3:09 pm

    Hi Natalie,

    I made this recipe and I’m obsessed with it. It is so delicious and healthy I love it.
    Thank you very much for sharing it with us.

    Hugs,
    Laura

    ★★★★★

    Reply
    • Natalie says

      April 3, 2018 at 4:54 pm

      YAY!! I am so so happy you liked the Laura 🙂 Thanks for the feedback!

      Reply
      • Laura Villarreal says

        April 4, 2018 at 12:15 am

        Again thank you very much for your recipes I have cooked many and I love them all.
        Please keep sharing your gift with us!

        ★★★★★

        Reply
  15. Mishiko says

    April 8, 2018 at 8:15 pm

    So. My husband devoured his muffin in two bites!! This is “Mr. Picky” himself! Thank you for another healthy winner my friend. So glad I found you on IG!🤗

    ★★★★★

    Reply
  16. Sarah | Well and Full says

    April 18, 2018 at 2:47 pm

    Oh my gosh these look AMAZING Natalie. I could eat like, ten of them at once. I get the So Delicious ice cream at Whole Foods and it’s a favorite in my house 🙂

    Reply
    • Natalie says

      April 19, 2018 at 9:29 am

      10 seems like a very reasonable number😂 I mean gotta try it with every different flavor of ice cream to be sure you find the best one, right?

      Reply
  17. Katharine says

    April 28, 2018 at 10:56 am

    Hi! This looks so amazing! Would it work to put the batter in a pan? I want to double the recipe to feed company, wondering if I could put it in a pan and what size?

    Reply
    • Natalie says

      April 28, 2018 at 4:38 pm

      Yep, that will work too! I would try an 8×8″ pan or smaller, otherwise they will come out quite thin. Hope that helps!

      Reply
  18. Cynthia says

    May 25, 2018 at 8:18 pm

    Hey, Natalie, if I wanted to bake them as traditional brownies, in a pan, how long would I bake them for?

    Reply
    • Natalie says

      May 26, 2018 at 9:44 am

      In a square brownie pan they will probably take 35-40 minutes, but check them at 30 just in case!

      Reply
  19. Cynthia says

    May 26, 2018 at 5:11 pm

    OH MY GOD! Natalie, these brownies are honestly the best I’ve ever had. Even my family who are picky eaters said that they were better than any brownies they’ve ever had. After making the first batch, I had to make another batch, this time with double the amount. So, three batches in total. I reduced the cacao powder because I felt like it would be too intense and replaced a scant 1/4 c of it with oat flour just in case any was interested … 😊

    ★★★★★

    Reply
    • Natalie says

      May 26, 2018 at 5:17 pm

      Wahooooo!! That is amazing to hear, what wonderful feedback🤗🤗 Ha three fudgy batches strong and hopefully many more in the future. And very good to know that the decreased cocoa powder was still yummy too, they are quite chocolatey as is. Thanks Cynthia!

      Reply
  20. Sarah C. says

    May 31, 2018 at 1:14 pm

    I would give this a million stars if I could! I’ve tried many vegan, gf, date-sweetened brownie recipes but this is the first to turn out like a real brownie. It’s so delicious. Thank you thank you!

    ★★★★★

    Reply
    • Natalie says

      May 31, 2018 at 7:50 pm

      Woohoo!! That is amazing feedback, I am so happy you liked them Sarah 🙂

      Reply
  21. Cynthia says

    June 6, 2018 at 9:36 pm

    Hi Natalie, it’s Cynthia again! If I wanted to make these into blodnies, would I sub the amount of cacao powder for oat flour? Do you think that would work? Crazy, I know, to replace brownies but I just LOVE the texture of these sooo much! Perfectly fudgy yet also not fudge.

    Reply
    • Natalie says

      June 7, 2018 at 5:32 pm

      That could work! I haven’t tried it personally so I can’t say what the texture will be like. I do have a similar recipe that I used coconut flour + tapioca starch to make a non chocolate version based on those cups here: https://www.feastingonfruit.com/coconut-flour-donuts/ And you can make them in a muffin pan too!

      Reply
      • Cynthia says

        June 7, 2018 at 6:34 pm

        Oooh! Are they as fudgy as these brownies?

        Reply
        • Natalie says

          June 7, 2018 at 7:22 pm

          Not fudgy so much, but the texture is equally wonderful if you ask me 🙂

          Reply
  22. Jennifer Gurske says

    June 12, 2018 at 6:22 pm

    Hi Natalie, These brownie cups are seriously the BEST! I’ve probably made them 2 dozen times now for gatherings, travel snacks and, of course, just me. They are so easy and so darn delicious!! I wanted to mention that I used Bare Smooth Barney Butter and the consistency of the brownie cup was just like I remember from the days of eating gluten. Fudgey, soft and super chocolatey! Your recipes are my go to for almost any treat I make now. Thank you for sharing all this goodness with all of us!

    ★★★★★

    Reply
    • Natalie says

      June 12, 2018 at 6:39 pm

      Jennifer you have no idea how happy that makes me to hear🤗🤗 I absolutely adore these too, they are just so easy and that texture is magical with the dates + nut butter. I’ve had that nut butter before, it’s awesome and such simple ingredients! I appreciate the feedback and the kind words–honored to be your go to❤️

      Reply
  23. Faaiza says

    December 20, 2018 at 3:21 am

    Natalie these are AMAZING! I don’t normally leave reviews but I just HAD to for this one. I’ve been testing many brownie recipes over the past few years in attempt to find a nutritious brownie that is also indulgent enough for me (i love dark chocolate!) & I think this will be my go to recipe from now on!

    I used a weighing scale for mine, used whole organic cows milk (I’m not vegan & that’s all I had) & perfect!
    I added a little piece of dark chocolate to the centre of each one.

    According to my fitness pal, with the ingredients & measurements I used this works out as around 12g protein per brownie, 6% of your days calcium needs & a decent 17% of your days iron requirements! I’m slightly low on iron so very happy with that! (RDA based on requirements of a 20something yr old female)

    Thank you once again for sharing your delicious yet nutritious recipes with us !

    ★★★★★

    Reply