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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 58 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Plant-Based, Gluten-Free
  • Diet: Vegan

Description

These Tahini Date Brownies are a deliciously rich, plant-based, and gluten-free treat that combines the natural sweetness of Medjool dates with creamy tahini and a hint of cocoa. Perfect for those seeking a healthier yet indulgent dessert, these brownies are moist, fudgy, and packed with wholesome ingredients. Dairy-free and vegan, they offer a nutritious twist on traditional brownies without sacrificing flavor or texture.

Ingredients

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 option)
  • 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 to soften them, especially if they are not very soft initially.
  2. Blend Dates: Drain the soaked dates and blend them until they form a velvety smooth paste, ensuring no chunks remain to keep the brownies texture smooth.
  3. Mix Wet Ingredients: In a mixing bowl, combine the date paste, tahini, dairy-free milk, and vanilla extract. Stir well until the mixture is creamy and well incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, almond flour, baking soda, and sea salt to evenly distribute the leavening and seasonings.
  5. Make Batter: Fold the dry ingredients into the wet mixture until a thick, uniform batter forms. If using optional add-ins like vegan chocolate chips or nuts, gently fold them in at this stage.
  6. Prepare Baking Dish: Line a baking dish with parchment paper for easy removal and transfer the batter evenly into the dish, smoothing the top.
  7. Bake: Bake at 350°F (175°C) for 25-30 minutes or until the brownies are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  8. Cool: Allow the brownies to cool in the baking dish for at least 15 minutes before cutting into squares to ensure they firm up and hold their shape well.

Notes

  • Use runny tahini for easier mixing and better texture.
  • Ensure baking soda is fresh for proper leavening.
  • Soaking dates softens them for smoother blending and better brownie texture.
  • Optional vegan chocolate chips and nuts add texture and extra flavor but can be omitted if preferred.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Almond flour can be substituted with oat flour for a nut-free option, adjusting batter consistency if needed.

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