If you think the term “healthy dessert” is an oxymoron, these Purely Fruit Sweetened Brownies just might change your mind. Better yet? They’re made with only six real food ingredients, and you can whip them up in no time at all. These fudgey brownies are packed with intense chocolatey flavor.

The main ingredient in these flourless gluten-free brownies is antioxidant rich dark (as in 100%, no sugar added!) chocolate. Dark chocolate contains small amounts of tannins, an antioxidant, to make it a little less naughty than regular chocolate.

This recipe is rounded out with eggs (high in protein) and coconut oil (rich in neuro-protective fats), along with dates, a bit of baking soda, and a good dose of vanilla –one of my favorite ingredients, vanilla makes everything taste better.

Purely Fruit Sweetened Brownies

  • 200 grams baking chocolate (unsweetened chocolate)
  • ½ teaspoon baking soda
  • 200 grams pitted dates (about 10 dates)
  • 3 eggs
  • ¼ cup coconut oil, melted
  • 1 tablespoon vanilla extract
  1. In a food processor, pulse chocolate and baking soda until texture of coarse sand
  2. Pulse in dates, then eggs, coconut oil and vanilla
  3. Transfer batter into a 20 x 20 centimeter baking dish
  4. Bake at 180°C/350°F for 26-30 minutes
  5. Cool for 1 hour
  6. Serve

The veritable icing on this healthy dark-chocolate dessert is that it’s not only gluten-free, it’s grain-free as well. Some might dare call it Paleo.

However, I’m not worried about the semantics of the healthy desserts I’ve been creating for over a decade. As always, I just want you to have something sweet after dinner, made of real food ingredients that won’t leave you with a high-carb hangover. So enjoy these Purely Fruit Sweetened gluten-free, grain-free brownies.

Check out my website elanaspantry.com for more vibrantly delicious, super simple, satisfyingly healthy recipes made with real food!  The site has tips for good living and over 700 gluten-free, grain-free recipes.


america, baking, brownies, dessert


  • Jenny Pascal

    i have made these brownies at least 20 times now and they are wonderful. One thing I have concluded is that baking the brownies for 26 minutes is too long and they come out way too dry, as some of you have mentioned in your comments. 20 minutes seems to be sufficient, they are moist and even a bit fudgy. I start to check them after about 18 minutes. Take them out when they are still a bit moist in the middle.

  • Natalie B

    Mine were pretty dry when baked for 30 minutes. Will cut the time down closer to 20-22 minutes next time. Also, I used 200g of deglet dates (not medjool) which equaled 27 dates, not 9 or 10! Has anyone used deglet dates? My family loves very dark chocolate but these were just barely sweet. Maybe medjool is best since they are sweeter? Or maybe less chocolate and a bit more dates? I’ll need to tweak this a bit.