Refined Sugar Free Fudgy Vegan Brownies

Refined Sugar Free Fudgy Vegan Brownies

I've had the BEST past few days testing out brownie recipes for a friend who can't eat refined sugar, dairy or nightshade foods. I mean, I've now got weeks worth of brownies to get through so guess who's winning at life.

These brownies were one of my favourite batches at the end of the baking session - the original recipe is by Minimalist Baker, but I slightly changed it, hence this blog post. So let's get straight to it!

Refined Sugar Free Fudgy Vegan Brownies


4 tbsp milled/ground flaxseeds

10 tbsp water

540g rinsed black beans

6 tbsp melted coconut oil

3/4 cup maple syrup

1 cup cocoa powder

1/4 tsp salt

1 tsp vanilla extract

3 tsp baking powder

2 tbsp cacao nibs or vegan chocolate chips

1/2 cup desiccated coconut

1/3 cup pecan halves

1/2 cup date caramel (550g dates soaked in boiled water for 10 minutes, drained, then blended with 1 cup water and 1 cup soya milk until completely smooth - add some maple syrup 1 tbsp at a time for extra sweetness if wanted. This makes a lot more than needed for this brownie recipe. I often make a lot at once and store it in the fridge to put on n'ice cream, oats, smoothie bowls or other desserts)



1. Pre-heat oven to 170C.

2. Whisk milled flaxseeds and water together in a small bowl and set aside.

3. Blend the beans in a food processor until as smooth as possible.

4. Add the oil and maple syrup, and blend until combined.

5. Blend in the cocoa powder, salt, vanilla extract, baking powder and half of the coconut. Once fully combined, pour the mixture into a greased cupcake/muffin tin, and top each brownie with the pecans, cacao nibs and remaining coconut.

6. Put the brownies in the oven and bake for 25-30 minutes or until the edges start to pull away from the sides.

7. Leave to cool for half an hour, during which time you can make the date caramel if you haven't already (as described in the ingredients list).

8. Once cooled, transfer to a cooling rack and top each brownie with the date caramel.

9. These taste absolutely amazing so if you aren't full from eating the mixture whilst you were making them then go right ahead and get eating! Or, leave them in the fridge for a day and they'll be slightly more solid and fudgy. Hell freakin' YES to that.

Let me know your thoughts if you try these out! You can find me over on Instagram here.

Love, Ally x

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