Gluten-Free Vegan Chocolate Orange Brownies with Macadamia Nuts – Refined Sugar-Free
If you enjoy decadently rich, fudgy brownies, then you’re going to love these Vegan Gluten-Free Orange Brownies with Macadamias. They’re refined sugar-free, making them healthy and incredibly delicious—everyone will be asking for the recipe! Perfect with tea, for dessert, or even breakfast, these versatile and easily customizable brownies will become a favourite in your home.
Ready to discover just how easy they are to make? Let’s dive in.
Why You’ll Love These Brownies
There are two main reasons why these brownies will win you over—taste and nutrition.
Amazing Texture & Flavour
Rich, fudgy, and bursting with gooey pockets of melted chocolate, these brownies are pure indulgence. Each bite is balanced with the creamy crunch of macadamia nuts, adding just the right texture contrast.
The flavour is where they truly shine—deep, dark chocolate enriched with the bright, citrusy essence of orange. The buttery taste of macadamias carries through every bite, making these gluten-free, vegan brownies taste luxuriously decadent—without any need for dairy or refined sugar.
What Makes These Brownies a Healthier Dessert Option
There are so many reasons why you can feel good about eating these brownies!
Heart Healthy Tahini
First, they are made with tahini, a nutrient-dense sesame butter that lends heart-healthy fats and richness to this recipe. Tahini contains thiamine, important for energy production and digestive health, as well as iron and zinc, both essential for immune function, growth, and development.
Unsweetened Dark Chocolate
Second, they contain unsweetened dark chocolate, which provides iron, zinc, and magnesium. Magnesium helps reduce stress by managing cortisol (the stress hormone), improving sleep, and regulating serotonin and dopamine, both of which influence mood and emotional health. This is achieved without added sugar, which can increase inflammation.
Roasted Carob
Third, they contain roasted carob powder. Carob is a naturally sweet, edible pod from the carob tree, native to the Mediterranean. It’s often used as a caffeine-free, theobromine-free substitute for chocolate.
I personally love the taste of chocolate, but I’m sensitive to the caffeine it contains. This is why I substitute part of the cocoa powder in a chocolate-rich recipe like brownies with roasted carob powder, as it cuts down the caffeine content of the final product. What’s more, carob enhances the chocolate flavour while nourishing the body with calcium, iron, and magnesium.
Naturally Sweetened Dates
Fourth, these amazing brownies are primarily sweetened with dates, which provide fibre, antioxidants that reduce inflammation, and are rich in minerals such as potassium (supports heart health), copper (supports immune function), and manganese (important for bone development).
Refined Sugar-Free
Refined sugar is essentially a non-nutritive substance that provides nothing beyond the calories it contains. But beyond this, it contributes to disbiosis (gut bacteria imbalance), weakens the immune system, and promotes inflammation, a precursor to diseases such as type 2 diabetes, arthritis, and even some cancers (for more information on the health impacts of refined sugar, check out my post “Am I Eating Too Much Sugar?”)
These brownies are sweetened with the natural goodness of dates and real maple syrup. Dates are a whole food that provides many nutrients and feeds beneficial gut bacteria. Maple syrup is minimally processed and contains minerals our body needs.
Tools Needed
- Blender/food processor
- Stand mixer – an electric hand mixer works just as well.
- 8 x 8” baking dish
- Measuring cups and spoons
Ingredients
- Medjool dates
- Hot water
- Tahini – cashew butter can be used in its place
- Coconut oil – melted
- Maple syrup – to add a little more sweetness and flavour
- Vanilla extract
- Orange extract -not available in all grocery stores, but can be found on Amazon.
- Unsweetened cocoa powder
- Roasted carob powder
- Gluten-free flour – I use Bob’s Gluten-Free 1-to-1 Baking Flour. Soft red wheat flour can be used if gluten is not an issue.
- Baking powder
- Salt
- Unsweetened, dairy-free chocolate chips or chunks
- Macadamia nuts – these give a buttery crunch to the brownies. Brazil nuts are a good substitute.
How to Make Vegan Gluten-Free Orange Brownies with Macadamias
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease it lightly.
Soak and blend the dates:
Soak pitted dates in hot water for 5–10 minutes. Blend with the soaking water until smooth.
Mix wet ingredients:
In a large bowl, combine date paste, maple syrup, tahini/cashew butter, melted coconut oil, vanilla, and orange extract. Stir until smooth.
Add dry ingredients:
Mix in cocoa and carob powders, flour, baking powder, and salt. Fold in chocolate chips/chunks and nuts.
Spread and bake:
Spread the batter evenly in the prepared pan. Bake for 28–34 minutes or until a toothpick comes out with moist crumbs (not wet batter).
Cool and cut:
Let brownies cool at least 20 minutes before slicing. Chill for cleaner cuts, if desired.
Notes:
- Flour Substitute: I have only tested this recipe with Bob’s Gluten-Free 1 to 1 Baking Flour and soft red wheat flour. Feel free to experiment with other flours and share your experience in the comments below!
- Sweetener Options: Maple syrup can be substituted with agave or date syrup. I don’t recommend swapping out the date paste as it helps with binding.
- Nut-Free Version: Swap macadamia nuts with pumpkin seeds or sunflower seeds, or omit them entirely.
- Enhance Citrus Flavour: Add the zest of half (or all if you enjoy a stronger citrus flavour) of an orange to the batter before baking to enhance the orange flavour.
- Double the Recipe: To double the recipe, use a 9×13″ dish and bake for 50-60 minutes.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well–wrap individually for quick grab-and-go treats.
- Serving Tip: These brownies are even better the next day as the orange and chocolate flavours deepen. Try serving them slightly warm with a scoop of vegan ice cream!
Looking for more refined sugar-free recipes? Check out the Refined Sugar-Free Recipes section!
Gluten-Free Vegan Chocolate Orange Brownies with Macadamia Nuts – Refined Sugar-Free
Equipment
- Food processor or blender
- Stand mixer or electric hand mixer
- 8 x 8" baking dish
Ingredients
Wet Ingredients
- 2 ¼ cups Medjool dates, pitted about 18 large
- ¾ cup Hot water
- ¾ cup Tahini or cashew butter
- 6 tbsp Coconut oil, melted
- 2-4 tbsp Maple syrup adjust based on your preferred level of sweetness
- 1 ½ tsp Vanilla extract
- 1 tsp Orange extract
Dry Ingredients
- ½ cup Cocoa powder
- ¼ cup Roasted carob powder
- ¾ cup Gluten-free flour I use Bob's Gluten-Free 1 to 1 Baking Flour
- 1 ¼ tsp Baking powder aluminum free
- ⅜ tsp Salt
- ½ cup Unsweetened dairy free chocolate chips or chunks feel free to omit or replace with unsweetened carob chips
- 1 cup Macadamia nuts substitute with Brazil nuts or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
Soak and blend the dates:
- Soak pitted dates in hot water for 5–10 minutes. Blend with the soaking water until smooth.
Mix wet ingredients:
- In a large bowl, combine date paste, maple syrup, tahini, melted coconut oil, vanilla, and orange extract. Stir until smooth.
Add dry ingredients:
- Mix in cocoa and carob powders, flour, baking powder, and salt. Fold in chocolate chips (if using) and nuts.
Spread and bake:
- Spread the batter evenly in the prepared pan. Bake for 28–34 minutes or until a toothpick comes out with moist crumbs (not wet batter).
Cool and cut:
- Let brownies cool at least 20 minutes before slicing. Chill for cleaner cuts, if desired.
Notes
- Chocolate Substitute: If you’re sensitive to chocolate, replace all of the cocoa powder and chocolate chips with roasted carob powder and carob chips.
- Flour Substitute: You can use almond flour, oat flour, or a gluten-free flour blend instead of your primary flour choice. Just note that different flours absorb moisture differently, so adjust liquid amounts if needed. Soft red wheat flour is a great whole-grain substitute if gluten is not an issue.
- Sweetener Options: If you don’t have agave or maple syrup, try date syrup or coconut nectar. Just be sure to use a liquid sweetener to maintain the correct batter consistency.
- Nut-Free Version: Swap macadamia nuts for sunflower seeds or pumpkin seeds, or omit them entirely.
- Citrus Enhancer: Add the zest of half an orange to the batter for an enhanced citrus flavour.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well—wrap individually for quick grab-and-go treats.
Did you enjoy these brownies? Let me know in the comments below!