Description
Rich and fudgy tahini date brownies made with wholesome ingredients for a gluten-free, refined sugar-free, and vegan dessert that still feels wonderfully indulgent.
Ingredients
- 1 cup Medjool dates
- 1/2 cup tahini
- 1/3 cup cocoa powder
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dairy-free milk
- 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Soak the Medjool dates in warm water if needed, then blend them in a food processor until smooth.
3. Add the tahini, vanilla extract, and dairy-free milk to the dates and blend until creamy and well combined.
4. In a separate bowl, whisk together the cocoa powder, almond flour, baking soda, and sea salt.
5. Gently fold the dry ingredients into the wet mixture until a smooth batter forms.
6. Spread the brownie batter into a lined or greased baking dish and smooth the top evenly.
7. Bake for 20 to 25 minutes, until the edges are firm and the center is slightly soft.
8. Let the brownies cool in the dish before cutting into squares and serving.
Notes
Use runny tahini for the smoothest batter and best texture.
Soak the dates in warm water first if they are dry or firm.
Feel free to customize the brownies with nuts or alternative flours for different variations.
These brownies are gluten-free, refined sugar-free, and vegan.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg