Gluten-Free Vegan Chocolate Orange Brownies with Macadamia Nuts – Refined Sugar-Free
These gluten-free vegan macadamia nut chocolate orange brownies are rich, fudgy, and naturally sweetened—no refined sugar needed! With a burst of citrus and buttery crunch from macadamias, they’re the perfect treat for dessert, tea time, or even breakfast. Easy to make and packed with wholesome ingredients, these brownies are sure to become a new favourite.
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 8x8-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.