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87% would make again

The Fudgiest Dairy-Free Brownie Pie

Tasty Team

Ingredients

for 8 servings

Crust

  • 2 cups chocolate sandwich cookie (200 g)
  • ⅜ cup vegan butter (85 g), can substitute with coconut oil

Filling

  • 1 ½ cups medjool date (255 g)
  • 1 cup boiling water (240 mL)
  • 1 cup almond flour (100 g)
  • ¾ cup cocoa powder (90 g)
  • ½ cup coconut sugar (100 g)
  • 1 tablespoon ground flaxseed
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup milk substitute (80 mL)

Nutrition Info

  • Calories 603
  • Fat 40g
  • Carbs 56g
  • Fiber 6g
  • Sugar 38g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. To make the crust, blend together the cookie sandwiches and the vegan butter in a food processor. Blend for 10 seconds at a time until the cookies have absorbed all the butter. The mix should stick when pressed together.
  2. Transfer to a greased pie pan, press to form a crust.
  3. Refrigerate for 30 minutes.
  4. To make the filling, place your dates in a bowl and soak them in the boiling water for 10-15 minutes.
  5. Transfer the dates and the water to a food processor and blend for 10 seconds at a time until a thick paste has formed. Transfer to a large mixing bowl.
  6. Add the rest of the ingredients for the filling into the mixing bowl and fold them into the paste. Mix thoroughly.
  7. Pour the mix into the chilled pie crust. Bake in the oven at 350° F (180° C) for 40-45 minutes. The texture should be thick and fudgy.
  8. Enjoy!

Ingredients

for 8 servings

Crust

  • 2 cups chocolate sandwich cookie (200 g)
  • ⅜ cup vegan butter (85 g), can substitute with coconut oil

Filling

  • 1 ½ cups medjool date (255 g)
  • 1 cup boiling water (240 mL)
  • 1 cup almond flour (100 g)
  • ¾ cup cocoa powder (90 g)
  • ½ cup coconut sugar (100 g)
  • 1 tablespoon ground flaxseed
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup milk substitute (80 mL)

Nutrition Info

  • Calories 603
  • Fat 40g
  • Carbs 56g
  • Fiber 6g
  • Sugar 38g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. To make the crust, blend together the cookie sandwiches and the vegan butter in a food processor. Blend for 10 seconds at a time until the cookies have absorbed all the butter. The mix should stick when pressed together.
  2. Transfer to a greased pie pan, press to form a crust.
  3. Refrigerate for 30 minutes.
  4. To make the filling, place your dates in a bowl and soak them in the boiling water for 10-15 minutes.
  5. Transfer the dates and the water to a food processor and blend for 10 seconds at a time until a thick paste has formed. Transfer to a large mixing bowl.
  6. Add the rest of the ingredients for the filling into the mixing bowl and fold them into the paste. Mix thoroughly.
  7. Pour the mix into the chilled pie crust. Bake in the oven at 350° F (180° C) for 40-45 minutes. The texture should be thick and fudgy.
  8. Enjoy!

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