Gluten Free Double Chocolate Brownies
Prep time
Cook time
Total time
Medjool dates help give these decadent, chocolate brownies a subtle sweetness and a natural health boost.
  • 6 medjool dates (if you are celiac, make sure your dates are from a package which have not been coated with oat flour. Do not purchase from the bulk food section). Packaged Natural Delights Medjool Dates are not covered with oat flour.
  • 1 tsp water (reserved from soaking water)
  • ¼ cup coconut oil
  • ½ cup + 2 tablespoon cocoa powder
  • ½ cup sucanat or regular sugar
  • 3 tablespoon arrowroot starch or cornstarch
  • 1 teaspoon cinnamon
  • couple pinches sea salt
  • 5 oz bittersweet chocolate (ensure it's gluten free)
  • 1 teaspoon vanilla extract
  • 2 eggs
  1. Pit the dates and throw into a bowl. Cover with hot water (the hottest from the tap is fine). Set aside for at least 10 minutes while you do the next 2 steps.
  2. Preheat oven to 350F. Generously grease (important so they don't stick) a 12 cup muffin pan with butter or oil.
  3. Mix the cocoa powder, sugar, arrowroot or cornstarch powder, cinnamon, sea salt into a bowl. Set aside.
  4. Melt the coconut oil. In a magic bullet, or small food processor, blend the dates with 1 teaspoon of the water and the melted coconut oil until smooth.
  5. Melt the chocolate either in a double broiler on the stovetop or, if you prefer, in the microwave for 30 second intervals until melted. Add in the eggs and vanilla extract and give a good stir. Add to the dry mixture. Mix until well combined. The batter will be thick.
  6. Fill the muffin tins half full. Bake for 16-18 minutes. The less time, the more gooey and dense the centre will be. Let them cool completely in the muffin pan. If you take them out while hot and warm, they will crumble. Makes 10-12 brownies.
Recipe by HealthBean Nutrition at