Tahini Date Brownies: Plant Based & GF Delight
Tahini Date Brownies are naturally sweetened with Medjool dates and made with almond flour.These vegan and gluten-free brownies are rich, fudgy, and easy to make.Perfect for healthy desserts, snacks, or meal prep.
Ingredients
For the Brownies
- 1 cup Medjool dates soaked
- 1/2 cup runny tahini
- 1/3 cup unsweetened cocoa powder
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened dairy-free milk
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1/2 cup vegan chocolate chips
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Soak the Medjool dates in warm water for about 10 minutes if needed.
- Drain and blend the dates into a smooth paste.
- In a large mixing bowl, combine the date paste, tahini, dairy-free milk, and vanilla extract until smooth.
- In another bowl, whisk together the cocoa powder, almond flour, baking soda, and sea salt.
- Gradually fold the dry ingredients into the wet mixture until a thick batter forms.
- Stir in the vegan chocolate chips or chopped nuts if using.
- Spread the batter evenly into the prepared pan.
- Bake the Tahini Date Brownies for 25–30 minutes or until the center is just set.
- Cool in the pan for at least 15 minutes before slicing into squares.
Notes
- Sprinkle flaky sea salt on top before baking for extra flavor.
- Enjoy with fresh berries or dairy-free vanilla ice cream.
- Add espresso powder to deepen the chocolate flavor.
- Store individually wrapped brownies for convenient snacks.