Dairy free, gluten free, sugar free & delicious brownie!

Serves: 9 
Time: 35 minutes


  • 10 Pitted Dates
  • 3 Egg
  • 1/6 cup Fancy Molasses (3 tbsps)
  • 8 tbsps Coconut Oil (melted)
  • 2 tsps Vanilla Extract
  • 1 cup Unsweetened Almond Milk
  • 1/2 cup Coconut Flour
  • 1/4 cup Cocoa Powder
  • 2 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Cloves
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/2 tsp Sea Salt


  1. Preheat the oven to 350.
  2. Place dates in a food processor and pulse until pureed, or chop the dates finely.
  3. In a large bowl, blend the dates, eggs, molasses, melted coconut oil, vanilla extract and then almond milk until thoroughly combined.
  4. Combine the remaining dry ingredients in a separate bowl.
  5. Slowly add the dry ingredients to the wet ingredients and combine thoroughly, scraping down the sides until you have a smooth batter.
  6. Line a 9×9 baking pan with parchment paper, pour in the batter and spread evenly. Bake for 30 minutes or until a toothpick comes out clean.
  7. Let cool for at least 10 minutes. Slice, serve and enjoy!


Storage – Refrigerate in an air-tight container up to 4 days. To freeze, wrap brownies tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty BPA-free freezer bag.

Make A Cake – Cut out parchment paper to line a 9″ cake pan. Cook per instructions above and let cool. Top with whipped coconut cream.

Recipes and photo’s from That Clean Life.