Fudge-Tastic Brownies (vegan, gluten-free, grain-free + nut-free)

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

Oh have I got a treat for you today!

I’ve held on to this recipe for months and am wondering why the heck I waited this long to make it. I guess there just isn’t enough time in the day to try each and every single recipe I have pinned, tweeted and Facebooked.

But there will always be enough time for brownies, always. Even if they are months in the making.

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

This recipe really appealed to me because it’s gluten-free, dairy-free, vegan, nut-free, sugar-free, potato-free, yeast-free, grain-free… and should hopefully be consumable by anyone with a food allergy. Heck, if you’re sensitive to chocolate you could sub out the cacao powder for carob and still enjoy them!

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

I often get asked by you guys, ‘how do I communicate my allergies and sensitivities to friends and family to avoid the awkwardness that surrounds social gatherings?’ My best answer is… send them a bunch of recipes! It’s usually far easier than trying to describe your allergies or write down a list of all the foods you can or cannot have.

This is one of those perfect recipes you can pass on to a friend, prepare for a group with multiple food allergies, and let that awkwardness just melt away… with fudgey goodness!

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

Lightly adapted from Elana’s Pantry

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Fudge-Tastic Brownies (Vegan + Gluten-free + Grain-free + Nut-free)
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
Allergen-free brownies fudge brownies. They’ll melt in your mouth!
  1. Preheat oven to 350F and prepare an 8×8 baking dish with coconut oil. Ensure all nooks and crannies are well oiled. The mixture naturally has oil, so I didn’t bother using parchment.
  2. In a food processor , combine bananas, sunflower butter and chia seed mix. Process until smooth.
  3. Add in coconut oil, date syrup, xylitol, stevia and vanilla. Again, process until smooth before adding cacao, salt and baking soda
  4. Transfer batter into a well greased 8×8 inch Pyrex baking dish and sprinkle with chocolate chips.
  5. Bake for 30-35 minutes, until a toothpick comes out clean and the sides begin to get golden.
  6. Remove from the oven and allow to sit for 5 minutes. Cut in the pan into 16 squares and have at ‘er!
note: if vegan, do not sweeten with honey. If grain-free, do not sweeten with brown rice syrup. note: I tried a batch without the stevia and they weren’t sweet enough. If you don’t want to use stevia, sub the plain roasted sunflower seed butter with the sweetened version and you should be good!

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

They are melt-in-your-mouth fantasticness. At least that’s how Kevin described it.

… and Lexy would have too if she had, had the guts to grab the brownie out of Kevin’s hand!

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

PS: these brownies are really, really not safe for puppies! Not only is chocolate toxic to them, but xylitol is too. Unfortunately they’ll have to sit this treat out, but you could always make them a batch of puppy treats!

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  1. I made this today and am wondering if it turned out the right way. My ‘batter’ wasn’t a typical smooth brownie batter that I could pour, it was more like a cookie dough. Is this the way it should be? I used date puree, almond butter and left out the stevia. It turned out great anyway. Chewy and fudgey. I’m just confused by the consistency of the batter. I also wanted to know if it is necessary to use frozen bananas instead of fresh bananas?

    Thank you for all your recipes! Just got your ebook and I’m enjoying every one of them.

    • Hi Dawn – the batter was thick, if I remember correctly. As for the bananas, I like the frozen and defrosted ones because they’re a lot sweeter and mushier. Great for baking! So so happy that you’re enjoying my book!

  2. We don’t use xylitol or stevia concentrate, just honey, maple syrup and date syrup. How would you recommend I sweeten these?


    • Just read the comments, feel free to delete my question! Sorry!

    • Hi Penny – I would replace the banana with date syrup and include the 2 tablespoons of date syrup, too. Then omit the xylitol. I haven’t tested this, but that’s how I would approach it!

  3. Oh myyyyy….these look fabulous! Thanks, Leanne and others who have posted alternatives for things that aren’t readily available in Australia (or I have an intolerance to!). I’ve been struggling with 35 intolerances for the past couple of years, which was reduced to 22 on my last round of tests in January. Unfortunately, the latest round cut out eggs and dairy, which meant my beloved milk chocolate habit had to go….AAAAAARRRRRRGGGGHHHH!!! I’ve been struggling to find something to satisfy my sweet tooth and so far raspberry jelly (jello) has been it but these could just fit the bill (I’ll just leave off the chocolate chips on top).
    May I also say how nice it is to be amongst people who ‘get’ allergies and understand that (for example)a wheat intolerance does NOT necessarily mean gluten free is the answer!! Everyone is different but in my case, gluten free is actually more likely to make me very ill for days! I know they mean well but there’s only so many times you can say to the same person “thank you so much for thinking of me but gluten isn’t the problem” before it gets old! I love that you give alternatives to cater to everyone, Leanne…thank you! You’ve made me a much more intelligent and adventurous cook. :-)

    • Intelligent cooking, hooray! I’m so happy that you’re enjoying my recipes. Thank you for your lovely message :)

  4. I really want to make this :) I have a question: can Tahini (sesame) butter or coconut butter substitute Sunflower butter? I have peanut butter but I worry that the taste will be too strong. THanks Leanne!

    • Hi Ester – I’ve been told that peanut butter works really well with this, almond butter too. But haven’t heard about tahini. I could see it working though! More than coconut butter because it’s a bit too liquidy. I’d love to know what you decide on and how it works out for you!

  5. These turned out so well! However, mine don’t look like the pictures… They’re more cakey/gooey and tend to crumble instead of keep their shape like the pictures. I followed the recipe exactly though! Maybe I did something wrong? Other than the shape, the taste is excellent! The sunflower seed taste is a bit stronger than the chocolate taste of a normal brownie, but still great :)

    • I’m glad that you liked the recipe, Chloe! I made two batches of the brownies, one that was cooked longer than the other. I took pictures of the one that was cooked longer as they turned out to be lighter and easier to take pictures of. Same recipe, just cooked for a much longer period. But the one recipe I posted on the blog was for the shorter cooked one that was WAY more fudgey and awesome however mine weren’t crumbly. It could be the consistency of the sunflower butter that contributed to the crumble. But hey, if you enjoyed them, that’s all that matters!

  6. One more thing – omitted the chocolate chips on top – that would have been TOO much sugar and chocolate. They are perfect without.

    • Glad to know they taste good without the chips… I just couldn’t resist ;) As for the coconut sugar, I’m happy that you told me that. I was planning to make these brownies on the weekend and realized I don’t have any xylitol. You took the guess work out of it for me, thanks!

  7. Printed this recipe months ago but just made it last night. It is so good that I took the time out of my busy schedule to come back and post a comment! I finally found the perfect brownie! Thanks!
    I did use coconut sugar in place of the xylitol and used peanut butter / tahini combo in place of the sunflower butter. Turned out fantastic.