• Cooking Time: 40
  • Servings: 12-16
  • Preparation Time: 10


When I tell people that these brownies are gluten-free, dairy-free, egg-free, nut-free and soy free – the response is always “well, what’s in them?” I respond – pigilicious magic! I hit the jackpot with these brownies. They are not too sweet, and really tasty, with a moist texture and spring that is just right. I can’t get enough of them. You could always add more chocolate if you wanted a more decadent brownie. But I think they are great as they are! YUM!


  • 2/3 cup (about 2 small 6 inch) mashed banana
  • 2/3 cup unsweetened applesauce
  • 1 cup chopped pitted dates
  • 1 cup agave nectar
  • 2 tsp pure vanilla extract
  • 1 cup 73% cocoa dark vegan chocolate chips
  • 1/2 cup 73% cocoa dark vegan chocolate chips for topping
  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp gluten-free baking powder
  • 1 tsp xanthan
  • 1/4 tsp Celtic sea salt


  • Preheat oven to 180 C / 350 F.
  • Lightly grease a square 8-by-8-inch baking pan.
  • Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater or spoon)
  • Gently heat on a low flame one cup of the chocolate chips and agave until just melted and then stir in vanilla.
  • Pour this mixture into the dry ingredients and mix gently until well combined.
  • Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter.
  • Fold in chopped dates.
  • Spoon mixture into pan and spread evenly.
  • Bake for 20 minutes and then sprinkle the extra 1/2 cup chocolate chips over the mix.
  • Place back in the oven for another 15-20 minutes.
  • The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved