Date Glazed Lemon Brownies

These sweet, tart, Date Glazed Lemon Brownies are a unique citrusy treat. Gluten-free, oil-free, sugar-free, and fruit-sweetened.


Elizabeth | At Elizabeth's Table













Black Bean Lemon Brownies

  • 1 15 Ounce Can Black Beans, drained and rinsed
  • 1/2 Cup Buckwheat Flour
  • 3 Tablespoons Cocoa Powder
  • 1/3 Cup Date Syrup
  • 1/4 Cup Walnut Butter or other neutral nut butter
  • 1/4 Cup Lemon Juice*
  • 2 Tablespoons Lemon Zest*
  • 1 Teaspoon Lemon Extract can omit and add an additional tablespoon of lemon juice
  • 3 Tablespoons Vegan Chocolate Chips optional

Date Glaze

  • 2 Ounces Raw Cashews about 1/2 cup
  • 3 Tablespoons Date Syrup
  • 3 Tablespoons Lemon Juice*
  • 3 Tablespoons Lemon Zest*


  1. Soak the cashews in boiling water to prepare them for the glaze.
  2. Preheat the oven to 350. Line a baking pan with parchment paper.
  3. Add all the Black Bean Lemon Brownie ingredients EXCEPT the chocolate chips to a food processor. Process until the mixture is smooth, scraping down the sides if necessary. Stir in the chocolate chips, if using.
  4. Pour brownie mixture into the prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center of the pan comes out clean.
  5. Remove the brownies from the oven and let them cool.
  6. Meanwhile, make the Date Glaze. Drain the cashews. Add the cashews and other lemon glaze ingredients to a blender or food processor. Process until the mixture is smooth.
  7. Pour the glaze over the cooled brownies. Slice, serve, and enjoy. Store leftovers in the fridge.

Recipe Notes

*I used four lemons total to get the zest and juice needed for this recipe.