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Ice Cream Sundae Brownie Cups

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 brownies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american

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!


Scale

Ingredients

  • 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