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The Fudgiest Dairy-Free Brownie Pie

by Isabel Castillo featured in 5 Dairy-Free Desserts


for 8 servings


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


  • 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
  • ⅓ cup
    milk substitute (80 mL)
    Calories 602
    Fat 40g
    Carbs 56g
    Fiber 6g
    Sugar 38g
    Protein 7g

Estimated values based on one serving size.



  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!