These past couple of weeks, I’ve been craving something sweet, and not just anything, but something chocolatey! You can never go wrong with chocolate lol. And I knew if I were to bake something sugary, my super conscious husband will almost never finish the first slice haha. So I did my fair share of research and found this super simple and super delicious brownie recipe.  What fascinated me was not the chocolate, but the fact that there is absolutely no sugar! How? You may ask. Well, the secret lies in a very nutritional fruit. Dates. Another awesome way to get the kids to eat their fruits and veggies!

Prep time:
10 minutes
Cook time:
45 minutes
Chill time:
Total time:
55 minutes
24 Brownies


  • 16 oz pitted date (or you can pit them yourself)
  • Hot water to soak the dates
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup melted grass-fed butter (or any butter of your choice)
  • 2/3 cup unsweetened cocoa powder
  • 1 cup almond flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3/4 cup semisweet chocolate chips (optional)


1. Preheat oven to 350 F. *** Start by soaking the dates in very hot water for about 15 minutes. Drain them, but save 1/4 cup of the liquid. (I like doing this before I get started). Add the dates into a food processor. (A 7 cup food processor works best, but since I have a 4 cup food processor, I’ll actually be doing half of the recipe in the processor and half in the electric mixer.) Process until the mixture turns into a smooth paste while adding the 1/4 cup of water to it.  

2. Add the eggs one at a time, and process until each one gets incorporated into the mixture. Add the melted butter and vanilla, and process until that get incorporated as well.

3. Dump the smooth mixture into a mixing bowl attached with a whisk attachment.
(If  you have a 7 cup food processor, disregard this step.)

4. Add the cocoa powder and mix. Next add the sifted almond, salt and baking soda and mix for another 20 seconds. Let the mixture rest for about 5 minutes so the almond flour can hydrate.

5. Pour batter into a 12 x 8 or 13 x 9 (depending on your preferred thickness) baking pan lined with parchment paper or greased well with crisco or any oil of your choice. Sprinkle the chocolate chips on top of the batter and use a spatula to push them slightly into the mixture.

6. Bake for about 40-45 minutes or until toothpick comes out clean ***. Let brownies cool for about 20 minutes then cut and enjoy! Store in the refrigerator for 4 to 5 days or freeze for up to 3 months.

Recipe notes

*** If you or your loved one is gluten intolerant, you can substitute the all purpose flour for millet flour or Gluten-Free flour - Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour works the best.

*** When it comes to chocolate chips, the first thing that always comes to my mind is just how sweet they are! In this particular recipe, to ensure that it stays completely sugar free, I bought Lilys Chocolate Chips. Instead of sugar, it uses stevia. And the best part is, you don’t taste the stevia at all! You can buy this on amazon, or at any publix in your area.

*** Before I start any beautiful recipe, I absolutely love getting together and measuring everything I’ll need to make the delicious dessert or dish. In French, a fun word to say is mise en place, meaning, “putting in place” or “everything in it’s place”.

*** I usually set the timer five minutes before the actual recipe timer and check for doness with a toothpick. Partly because I hate burning the baked goodies even the slightest bit! If it’s still raw or doughy, you can always add more time!!

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

Other recipes you might like

View All

Join Our Newsletter and Get the Latest
Recipes to Your Inbox

No spam ever. Read our Privacy Policy
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.