4-Ingredient Vegan Brownies
Rich, fudgy vegan brownies made with just 4 ingredients — dates, peanut butter, cacao, and coconut oil. No refined sugar, flour, or eggs needed.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
12 brownies
Calories
195/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 2 cup pitted dates
- 0.25 cup warm water
- 0.5 cup salted peanut butter
- 2 tbsp coconut oil
- 0.33 cup cacao powder
- 0.33 cup dark chocolate chips
- 0.5 cup walnuts
Process the dates
Preheat oven to 350°F and line a standard loaf pan with parchment paper. Add the pitted dates to a food processor and blend until they form small bits or clump into a ball. Ensure no pits remain.
Create the batter
Break the date mixture into chunks. Add warm water and blend until a sticky paste forms, scraping down the sides as needed. Add the peanut butter, melted coconut oil, and cacao powder. Pulse until a thick, sticky batter forms. Add chocolate chips and walnuts if using, and pulse briefly to incorporate.
Bake the brownies
Transfer the batter into the prepared pan and press it into an even layer using a piece of parchment paper and the flat bottom of a glass. Bake on the center rack for 15 minutes until the edges look slightly dry.
Cool and slice
Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment edges. Cool on a wire rack for at least 20 more minutes before slicing — the longer they cool, the firmer and fudgier the texture.
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Open in AppTips & Variations
- Use fresh, soft dates for the best texture — if yours are dry, soak in hot water for 10 minutes first
- Press the batter firmly and evenly for brownies that hold together when sliced
Frequently Asked Questions
- Can I use almond butter instead?
- Yes, any nut or seed butter works. If using unsalted, add a pinch of salt to the batter.
- Why are my brownies sticky?
- They need more cooling time. Refrigerating for an hour produces the cleanest slices.
- How should I store them?
- Keep in an airtight container in the fridge for up to a week, or freeze for up to a month.
Recipe inspired by the original at minimalistbaker.com. Ingredients and factual cooking data extracted; instructions independently written.
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