Description
Decadent Date and Tahini Brownies that are plant-based and gluten-free, perfect for satisfying sweet cravings.
Ingredients
Scale
- 1 cup pitted Medjool dates
- 1/2 cup tahini
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup almond flour
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking dish by lining it with parchment paper.
- In a food processor, blend the pitted Medjool dates, tahini, maple syrup, cocoa powder, vanilla extract, sea salt, and baking soda until the mixture is smooth and creamy.
- Incorporate the almond flour into the mixture and pulse until everything is well combined.
- If using walnuts, gently fold them into the batter.
- Transfer the brownie mixture into the lined baking dish, smoothing it out evenly across the surface.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool in the pan for about 10 minutes before using the parchment paper to lift them out.
- Cut into squares and enjoy!
Notes
- For added flavor, consider mixing in a tablespoon of espresso powder.
- You can swap almond flour for oat flour for a unique texture.
- Sprinkle a little sea salt on top before baking for enhanced taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Tahini Date Brownies, Plant-Based, Gluten-Free