Print

The Best Tahini Date Brownies: Plant-Based & GF Delight Recipe

Print Recipe

★★★★★

4.3 from 83 reviews

These Best Tahini Date Brownies are a deliciously rich, plant-based, and gluten-free treat made with wholesome ingredients like Medjool dates, tahini, and almond flour. Naturally sweetened and dairy-free, these brownies offer a fudgy texture with a hint of nutty tahini flavor, perfect for a healthy dessert or snack.

Ingredients

Scale

Wet Ingredients

  • 1 cup Medjool Dates (Soaked for blending)
  • 1/2 cup Tahini (Runny brands recommended)
  • 1/2 cup Dairy-Free Milk (Unsweetened soy, almond, or oat recommended)
  • 1 teaspoon Vanilla Extract (Optional but recommended)

Dry Ingredients

  • 1/3 cup Unsweetened Cocoa Powder (Or cacao powder for raw)
  • 1 cup Almond Flour (Oat flour can be substituted)
  • 1 teaspoon Baking Soda (Ensure it’s fresh)
  • 1/4 teaspoon Sea Salt (Kosher or regular salt can be used)

Add-ins

  • 1/2 cup Vegan Chocolate Chips
  • 1/2 cup Nuts (Walnuts or pecans recommended)

Instructions

  1. Soak Dates: Soak the Medjool dates in warm water for about 10 minutes if they aren’t soft to ensure easy blending and a smooth paste.
  2. Make Date Paste: Drain the dates thoroughly and blend them in a food processor until they form a velvety smooth paste, which will act as the natural sweetener and binder.
  3. Combine Wet Ingredients: In a mixing bowl, combine the date paste, tahini, dairy-free milk, and vanilla extract. Stir the mixture until creamy and uniform in texture.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, almond flour, baking soda, and sea salt to ensure even distribution of dry ingredients.
  5. Form Batter: Fold the dry ingredients into the wet mixture gently until a thick and consistent batter forms. Be careful not to overmix.
  6. Add Chocolate Chips and Nuts: Fold in the vegan chocolate chips and nuts (walnuts or pecans) evenly throughout the batter for extra texture and flavor.
  7. Bake: Transfer the batter into a parchment-lined baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs.
  8. Cool and Serve: Remove the brownies from the oven and allow them to cool for at least 15 minutes before cutting into squares. This resting time helps them firm up for perfect slicing.

Notes

  • Runny tahini brands work best for the batter consistency.
  • Ensure baking soda is fresh for proper leavening.
  • Oat flour can be used instead of almond flour for a nut-free option.
  • Use unsweetened cocoa powder or cacao powder for a raw-friendly version.
  • Medjool dates need soaking if they aren’t already soft to blend smoothly.
  • These brownies are best enjoyed within 3-4 days stored in an airtight container at room temperature or refrigerated for longer freshness.

Keywords: Tahini brownies, vegan brownies, gluten free dessert, plant-based brownies, healthy brownies, date sweetened dessert, dairy-free brownies

Find it online: https://epicrecipebox.com/the-best-tahini-date-brownies-plant-based-and-gf-delight-recipe/