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
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
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vegan, brownies & bars, chocolate, gluten-free, easy, fruit-sweetened, sweet · November 3, 2016

Low-Fat Fudgy Vegan Brownies

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Deliciously fudgy and frosted, these vegan low-fat brownies are easy healthy decadence in just 5 ingredients! Gluten-free, oil-free, date-sweetened.

Vegan Fudgy Low Fat BrowniesOf the entire blog post-creation process, the writing is always the hardest for me. Recipe ideas come easy and from everywhere. Taking the photos is my favorite part, always challenging and always changing. Editing photos is a love-hate relationship–so exciting when they turn out well, or like I am waging a war with Lightroom when they don’t. And video editing is often the calm break I need from time in the kitchen or behind the camera, especially with music and snacks involved. But the writing.

Vegan Fudgy Low Fat BrowniesVegan Fudgy Low Fat BrowniesLately this trend has been occurring where I go to bed, start thinking about an upcoming post, and it starts writing itself in my head while I am trying to go to sleep. Now of course I can’t pass up the late night creative juices, so I have to jot this stuff down. I don’t know what it is, but alliterations flow easily and my sarcasm game is strong at 1:17am. Like this post–yep written in the wee hours of the just-past-midnight morning. It’s also always interesting to wake up the next morning, reread my notes, and try to decipher what my sleepy fingers were attempting to type.

But when I’m writing posts in the daytime (like right now) it doesn’t always flow so easily. That’s what makes it tricky. I can’t just turn it on or off, it has to flow. Like my writing brain is it’s own separate (and very finicky) entity or something.Vegan Fudgy Low Fat Brownies

Of course I could always just tell you about how delicious these brownies are. Or how they are made with only 5 ingredients. I could babble on about how much I love blender recipes and date-sweetened recipes and the low-fat but so fudgy texture sweet potato brings to brownies. Or about how much I think frosted brownies knock the socks off of unfrosted ones because anything more closely resembling cake is better than anything less closely resembling cake.

But those things have all either been said or go without saying (or are just plain confusing). Plus nothing rhymes. There are no alliterations. And if you’ve been a reader here for a while you know that those two things are an important part of just about every post on FF.

So now I’ve just spent three hundred something words writing about how challenging writing is for me. It’s like those freaky moments where you dream in a dream. Or see a mirror in a mirror in a mirror. But anyways, it’s something I felt like sharing with you.

I’ll move on to the brownies now…

Vegan Fudgy Low Fat BrowniesVegan Fudgy Low Fat BrowniesLow Fat Fudgy Vegan Brownies

These are not just any brownies. They are fudgy, fat-free, frosted, flippin’ fantastic brownies! Sorry, I couldn’t help myself. Had to make up for the lack of alliterations in the first half of the post. But really they are all of those things.

First I have to give a shoutout to Arman who got me onto this super simple brownie kick in the first place. It was these flourless sweet potato brownies that set my recipe imagination wheels into motion on a date-sweetened version of a sweet potato brownie.

Dates and sweet potato together in one brownie means the fudgy-ness level is off the charts! Plus I kept the dry ingredients to a minimum to be sure not to mess up that ultra rich texture. And there is absolutely no need for oil or sugar in these low-fat brownies.

The frosting I posted yesterday was designed especially for layering on top of these brownies, and it really does take them from yum to YUM! If you want to take them from YUM to YUM, then I highly suggested refrigerating them overnight. Something about the chocolatey chill makes them taste even fudgier I think!

Vegan Fudgy Low Fat BrowniesVegan Fudgy Low Fat Brownies

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Low Fat Fudgy Vegan Brownies

★★★★★ 4.9 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 -8 brownies 1x
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Description

Deliciously fudgy and frosted, these vegan low fat brownies are easy healthy decadence in just 5 ingredients! Gluten-free, oil-free, date-sweetened.


Ingredients

Scale
  • 15 pitted Medjool dates (about 1 1/4 cup)
  • ¾ cup water
  • ¾ cup baked and mashed sweet potato
  • ½ cup cacao powder or cocoa powder
  • ½ cup oat flour
  • Healthy Vegan Chocolate Frosting

Instructions

  1. Preheat the oven to 350F.
  2. Blend the dates and water on high until very smooth.
  3. Remove 1/4 cup of the date paste and set aside for the frosting.
  4. Add the rest of the ingredients to the blender. Blend on low speed until combined. Do not over blend.
  5. Line or lightly oil a baking pan. Place the batter into the pan and spread evenly. (I used a 5×7″ pan. Smaller pan = thicker brownies.)
  6. Bake for 40 mins at 350F.
  7. Let them cool completely before frosting.
  8. Enjoy at room temperature or I prefer them chilled! Keep in the fridge for up to a week.

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Vegan Fudgy Low Fat Brownies

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In: vegan, brownies & bars, chocolate, gluten-free, easy, fruit-sweetened, sweet · Tagged: blender, frosting, oil-free, baking, hclf, fat free, low-fat, sugar-free

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Comments

  1. Peanut Butter & Ellie says

    November 3, 2016 at 4:03 pm

    Natalie, these look so simple and healthy. I love them!
    You know what else we share a love for besides these brownies? Rhyming and alliteration. And puns (you like puns, yes?).
    I can’t wait to try these HEALTHY but delectable brownies- I’m in need of them after consuming farrrrr too many refined sugar-filled treats this past week. Brownie detox starting now! But actually, I feel like these are healthy enough to eat for breakfast- after all, it’s kind of like fruit and sweet potato oatmeal!
    Thanks for the recipe!
    xx Ellie

    Reply
    • Natalie says

      November 3, 2016 at 4:06 pm

      Yes puns too!! Sometimes I feel like a little grammar nerd for how excited I get about those things lol. But I feel totally normal for how excited I get about brownies, that should be a universal feeling I think! Hahahaha brownie detox? Mind if I join?! 😉 Thanks Ellie! xo

      Reply
      • Peanut Butter & Ellie says

        November 3, 2016 at 5:01 pm

        Hahahah feel free to join the brownie detox! The rules: brownies for every meal… and your daily exercise is whisking brownie batter. 😉

        Reply
        • Natalie says

          November 3, 2016 at 8:53 pm

          Hahahaha you are awesome!! Totally sounds like my kinda detox 😀

          Reply
  2. The Vegan 8 says

    November 3, 2016 at 4:32 pm

    When you mentioned Arman, I was like “YES”!! Because as soon as I saw your post and the pics, I thought these totally look like an Arman type brownie, haha! He makes so many of these super low ingredient potato, pumpkin, etc. type brownies. These look so fudgy and chocolatey and to me a brownie has to have a super RICH chocolate flavor…I can’t stand brownies that are just sweet with a faint chocolate flavor. I have to admit, I have tried sweet potato brownies in the past and found them way too mushy for my taste, I LOVE fudgy, but hate mushy…but since you added dates, I’m thinking that really helps with the fudgy factor! So, good idea to use the dates! I’ll need to try these sometime for Olivia. I have 3 brownie recipes that I absolutely love and make often, but like I’ve mentioned before, I like to make some healthier stuff at times for Olivia, so I feel less guilty about the sugar content, LOL! I bet some espresso in here would make these even more chocolatey, oh man, I’m drooling now!! Ok…off to watch your video now…dang girl, you are on a roll with your posts!

    Reply
    • Natalie says

      November 3, 2016 at 9:04 pm

      Totally an Arman-style brownie…except for the excessive amount of dates part ha! The first batch I made I attempted to make flourless and they weren’t brownies at all. They were almost sliceable pudding–way too mushy. It’s a fine line between rich and really moist but not gooey and mushy and questionable whether you even baked it lol. And I totally agree on the need for strong chocolate flavor too. I love your high brownie standards, that’s what makes your recipes so dang perfect! The espresso addition would be delicious. I don’t add it too often because I like to be able to eat my brownies at all hours of the day, but the flavor it adds is awesome. Thanks for checking them out Brandi 🙂

      Reply
  3. Rebecca Lee says

    November 3, 2016 at 4:33 pm

    For your last two blogs, thank you thank you thank you. I cook a lot like you do and to have the perfection and trials you bring to the table is so amazingly wonderful. I love fruit and you!!!!!!!

    Reply
    • Natalie says

      November 3, 2016 at 8:54 pm

      I am so so happy that I can help in your own cooking and fruity baking adventures, thank you for the sweet comment Rebecca <3

      Reply
  4. Demeter | Beaming Baker says

    November 3, 2016 at 10:36 pm

    “Editing photos is a love-hate relationship” <— YES. Seriously. One day Lr is your bestie, the next it's your #1 enemy. Lololol. But not. Ha. Btw, it's awesome that video editing is your calm period. Have I ever told you that you're a friggin BOSS when it comes to blog content everything?? It's understandable that you're get stuck with writing. Writing is completely it's own beast. And apparently different beasts in the daytime vs. the nighttime. I'd say you did an awesome job writing this post. Ahem. 🙂 Also, ya know I love my alliterations so… all of those F's are showering down on me like glorious, grand glitter. Or something. Haha. I've got all of the appetites (yes, even other people's) for these brownies. Would ya send some over? 😉

    Reply
    • Natalie says

      November 4, 2016 at 12:24 am

      You appetite thief, you!!! Don’t worry, I won’t turn you in…I can relate. Although usually I just go the stealing actual brownies route. Or more precisely hiding all the brownies and not telling anyone they exist which is sorta like stealing but easier on my conscience somehow 😀 Oh lightroom, yep definitely a rocky relationship. But I’d be lost without it so I guess I’ll keep it around. You posts flow like an easy conversation with a close friend, so however you wrestle the writing beast it is working? Boxing them up now…<3

      Reply
  5. Mandy says

    November 4, 2016 at 12:05 am

    REALLY??? Writing is the hard part for you??? I NEVER would have guessed that! I always look forward to your posts for so many reasons, but mostly to read the story behind the recipe or the process – more often than not, I find myself nodding in agreement or laughing and always smiling! I really enjoy your writing! Your writing trend (hit with ideas at bedtime) sounds all too familiar – I need to start keeping a notebook by the bed for those moments because come morning, the ideas are lost! Ha! I love the alliteration! I have to say, your videos keep getting better and better, I am SO impressed! Just now Willow watched the video for these brownies and she said, “I can’t wait to make these!” Haha! No, “can we make these mom?” or “don’t those look good?” She jumped right to we are making these, mom. Kid knows what’s good 😉 These really do look flippin’ fantastic! Adding them to my list! <3

    Reply
    • Natalie says

      November 4, 2016 at 12:31 am

      Hahaha I always love getting the Willow reaction! With this much chocolate it’s not even an if, just a matter of when 😀 Oh the writing, it just feels so out of my control–you can’t force it, ya know? And then sometimes I read back over it like whaaaa? What was I thinking?? Haha! It also just legitimately tires me out which is weird. I’d rather be running around the kitchen or taking photos any day. But it’s good, a good challenge. And thank you for your kind words, I very much appreciate your ongoing support <3

      Reply
  6. Micky says

    November 4, 2016 at 3:47 pm

    Oatmeal flour is not available where I’m from. Can it be substituted for any other gluten-free flour?

    Reply
    • Natalie says

      November 4, 2016 at 3:49 pm

      Sure! Since it is a relatively small amount of flour a lot of flours could work here–quinoa, buckwheat, a GF rice flour blend. Is there a particular one you had in mind? Also if you can get oats you can grind your own oat flour in a blender!

      Reply
      • Micky says

        November 4, 2016 at 5:24 pm

        I prefer rice flour as I havr more experience baking with it than any other flour. Which kind of oats would work best? I don’t know whether it works like this in the US too, but here in South Africa we have 2 kinds of oats: quick cooking (the cheaper kind that boils into a mush ?) and rolled oats (the more expensive, healthier variety). I only buy the latter but I know some recipes specifically mention that you shouldn’t use it. Which would you recommend?

        Reply
        • Natalie says

          November 4, 2016 at 6:56 pm

          I use rolled oats here, but for grinding into flour either works just fine and I use them interchangeably. As long as you have a high speed blender that can get it fine enough. Rice flour may work as well, it’s worth a try 🙂

          Reply
          • Micky says

            November 4, 2016 at 7:57 pm

            Thanks for the advice. ?

  7. Charity Norem says

    November 5, 2016 at 5:44 am

    I tried these frosted brownies this evening. The taste was great, but the brownie texture was too spongy for us (I am still hoping that the refrigerated ones will be a bit better tomorrow though). The healthy frosting was delicious. I added a couple drops of peppermint extract and sprinkles on top, and everyone enjoyed the flavors. Thanks for continuing to share healthy recipes! I know that there is often a trade-off in texture sometimes, and these brownies were one of those times.

    Reply
    • Natalie says

      November 5, 2016 at 2:47 pm

      Refrigerating them will change the texture somewhat, but the rather unconventional ingredient list here gives them slightly different texture than your usual brownie. Absolutely love the peppermint idea, thanks for sharing 🙂

      Reply
      • Charity Norem says

        November 8, 2016 at 11:19 pm

        I did enjoy the texture better after refrigeration. Once I realized they were closer to fudge, I thought: Yum! This fudge is great. A perception switch made them perfect!

        Reply
  8. Helen says

    November 5, 2016 at 8:04 pm

    looks delicious! I have one question about all of your recipes. How many grams are one cup? There are so many converters for american, british etc and everyone say something different… 😀

    Reply
    • Natalie says

      November 5, 2016 at 8:10 pm

      Hi Helen! I get so confused about this, but doesn’t it vary depending on the ingredient? I do have a kitchen scale, but I rarely use it. Is there a particular ingredient you are wondering about?

      Reply
      • Helen says

        November 13, 2016 at 7:25 pm

        I think the ingredient flour converted in grams is interesting for me, and water. I want to bake something from your recipes and the last time I baked something with cup size the dough turnt a little bit weird, maybe I put too much flour or liquid in it 😀 Do you use the american cup size?

        Reply
        • Natalie says

          November 13, 2016 at 9:57 pm

          Yes I use the American cup sizes. But according to my kitchen scale, the 3/4 cup water is 180 grams and the 1/2 cup oat flour is 65 grams. I hope that helps! And this recipe is pretty forgiving to minor differences in amount 🙂

          Reply
  9. Harriet Emily says

    November 7, 2016 at 10:58 am

    Low fat vegan brownies sound like absolute heaven! They are the perfect healthy treat! I love the use of all natural ingredients, and the frosting sounds delicious too! Such a great recipe Natalie 🙂

    Reply
    • Natalie says

      November 7, 2016 at 2:43 pm

      Thanks girl! It was a fun challenge finding ways to bring the fudginess but keep them low fat 🙂

      Reply
  10. Aimee | Wallflower Kitchen says

    November 7, 2016 at 11:41 am

    I don’t think these could look any more drool-worthy. My goodness <3

    Reply
    • Natalie says

      November 7, 2016 at 2:41 pm

      Thanks Aimee! Chocolate on chocolate is good for that 🙂

      Reply
  11. rachel @ athletic avocado says

    November 7, 2016 at 12:27 pm

    Oh I totally understand with the writing aspect of a recipe! It’s really hard for me to write when I don’t know what to say lol. That has to be my least favorite part of a recipe, but hey, you always do a great job with it 🙂 The fudginess of these beauties is KILLIN’ ME! So dense and chocolatey! NOMS!

    Reply
    • Natalie says

      November 7, 2016 at 2:45 pm

      Really!?! I would not have guessed that, your posts are always so wonderfully conversational and entertaining! It’s funny how blogging makes us into writers whether we like it or not 😀 Thank you Rachel!

      Reply
  12. Kay says

    November 16, 2016 at 1:00 am

    Natalie can i replace the dates with maple syrup? Dates right now is so expensive in my town…. aaaand do u think just use brown rice fluor can work or should I use with something more, maybe tapioca fluor? Thankssss ??

    Reply
    • Natalie says

      November 16, 2016 at 1:14 am

      Hi Kay! So here’s what I’m thinking…since the dates make up some of the bulk of the brownies too, if you use maple syrup instead I would suggest adding an extra 1/2 cup of sweet potato to make up for it. And about 1/3-1/2 cup of maple syrup should be plenty. Brown rice flour may work, but tapioca would probably be better. I hope all that makes sense and happy brownie baking to you!

      Reply
  13. Leah M | love me, feed me says

    November 19, 2016 at 5:01 pm

    Sleepy writing is the best kind, it’s always silly or so honest. The writing is definitely the hardest part for me. I’m actually trying to write a post right now and couldn’t figure out how to start off so I came to FF for some inspo and stumbled upon this perfect post <3 Your writing always brings me joy and so do all of your gorgeous creations!

    Reply
    • Natalie says

      November 19, 2016 at 7:48 pm

      Ha what a funny coincidence! I often do some blog reading to help get my blog writing brain inspired too 🙂 I quite love your writing style, it certainly feels effortless and relaxed when I read it. One day last week I ended up writing 3 posts in the same day and I seriously needed a nap afterwards! I hope your post is flowing or done by now, thanks for relating <3

      Reply
  14. yasmin says

    December 2, 2016 at 6:52 pm

    If the area I live in doesn’t sell protein powder to make the frosting with what can i do or put instead ?

    Reply
    • Natalie says

      December 2, 2016 at 7:00 pm

      You can use more cocoa or cacao powder in place of the protein powder, but it will be a very rich chocolatey frosting that way. You could use powdered sugar as well.

      Reply
  15. guillermo says

    March 6, 2017 at 2:50 pm

    hello i love your recipes …
    but most of them you use oat flour (gf )
    would like to know if i can replace it for quinoa flour or rice flour or tapioca flour or a mix of all
    thank yo so mucho for your time

    Reply
    • Natalie says

      March 6, 2017 at 8:20 pm

      It really depends on the recipe, I can’t tell you for sure that another flour will always work, but in many recipes quinoa flour may be just fine. Rice flour by itself doesn’t usually work out so well, too dry/crumbly, but in combination with tapioca starch can work sometimes. Always feel free to leave a comment on a specific recipe you want to try and I will let you know what my best suggestion would be. And I actually have a recipe coming up later this week for a oat flour free cookie, so look out for that one soon 🙂

      Reply
  16. Mollie says

    March 17, 2017 at 5:08 pm

    Hello, this looks so good and really simple too! I love having additional melty chocolate chunks inside the brownies, so if were to add this do you have any recommendations in terms of how much chocolate to add?

    Reply
    • Natalie says

      March 17, 2017 at 7:21 pm

      Hi Mollie! Mmm yes brownies with chunks are the best. I find 1/4-1/3 cup to usually be a good amount for a batch this size 🙂

      Reply
      • Mollie says

        March 17, 2017 at 7:25 pm

        Grest thank you!

        Reply
  17. Shyla says

    April 16, 2017 at 4:17 pm

    Hi Natalie!
    I made these brownies this morning and they were delicous! I posted a link to the recipe on my blog today. (You can see it here. https://twobigvegans.wordpress.com/2017/04/16/vegetarian-family-update)
    Thanks for the great recipe!

    ★★★★★

    Reply
    • Natalie says

      April 16, 2017 at 7:47 pm

      I am so glad to hear it Shyla!! I really appreciate you including the link in your post and for letting me know too. Happy brownie munching 🙂

      Reply
  18. Carrie says

    June 1, 2017 at 9:57 pm

    What?!? I made these two days ago and took them to my boyfriends work. They were demolished. I don’t even like chocolate and I loved them. I don’t use and never plan on using protein powder so I used all cacao powder and it was strong but DEEEEELICIOUS!! Thank you! I can’t wait to try some more of your recipes, especially ones with veggies snuck into lovely sweet treats. Cauliflower lemon bars are next!

    ★★★★★

    Reply
    • Natalie says

      June 1, 2017 at 10:24 pm

      YAY! I am so happy to hear they were a hit Carrie! The protein powder is totally optional, I make them without all the time too. And if you don’t even like chocolate (😱) then this is high praise! Thank you so much for the feedback, and happy (veggie-laced) baking🙂

      Reply
  19. Benedicte says

    July 8, 2017 at 4:06 am

    These brownies sounds amazing! Definitely gonna make them (:
    But I wondered how you make the mashed sweet potato? And if the 3/4 cup is the potatoes before you mash them or if it is after you mashed them?
    Thank you 🙂

    ★★★★★

    Reply
    • Natalie says

      July 8, 2017 at 8:52 am

      The 3/4 cup is measured after mashing, and to prepare them I just bake in the microwave or oven until fork tender and then mash with a fork. Happy brownie baking, hope you enjoy 🙂

      Reply
  20. Gina says

    July 14, 2017 at 11:57 am

    Can sweet potato be swapped for canned pumpkin with nothing added? Thank you!

    ★★★★★

    Reply
    • Natalie says

      July 14, 2017 at 12:10 pm

      Canned pumpkin has much more moisture that mashed sweet potato so you will have to add more flour, but yes. I would estimate an extra 1/4-1/3 cup, but it will depend on the brand of pumpkin. I find the organic kind to be much less liquid-y for some reason. Just try to match the thick batter consistency as seen in the video 🙂

      Reply
  21. Dafna says

    September 28, 2017 at 5:05 pm

    It looks delicious! Can I replace oat flour for whole wheat?

    Reply
    • Natalie says

      September 28, 2017 at 6:14 pm

      Haven’t tested it, but that should be fine!

      Reply
  22. Merna says

    January 1, 2018 at 1:00 pm

    Can i replace dates with fruit puree + stevia?

    ★★★★★

    Reply
    • Natalie says

      January 1, 2018 at 6:16 pm

      Hm what kind of fruit did you have in mind? It could work (although omit the water as well) but I cannot say for sure without testing it, so you will have to try it and see. Good luck!

      Reply
  23. Merna says

    January 3, 2018 at 3:40 pm

    Can I replace the dates with mashed sweet potato perhaps or another non-dried fruit?

    ★★★★★

    Reply
    • Merna says

      January 3, 2018 at 3:41 pm

      Oops saw the reply above sorry bout that XX

      Reply