These vegan tahini brownies are my family’s favorite fudgey brownies – the hilarious thing is that they have no idea that they are also gluten-free (oat flour) and oil-free vegan brownies. The magic is that they don’t taste gimmicky – you get what you crave, a fudgey tahini brownie!
Oil-free Brownies with Tahini
Tahini is the main source of fat and the reason these are oil-free brownies -So, be sure to use a smooth and creamy variety that isn’t too bitter. 365 by Whole Foods is a great option! I do not recommend using refrigerated tahini, as it gets very thick and can change the texture of the oat flour in the batter. So if you typically refrigerate your tahini, you’ll want to bring it to room temperature.
If you want a good laugh or really just a boost of self-esteem as a homebaker -then head to my stories highlights on my IG under : Vegan Tahini Brownies and see how there is no such thing as elegance in the kitchen ~
Baker's Chocolate Brownies
These Vegan Tahini Brownies recipe asks for baker’s chocolate, because while I personally love chocolate, I can’t stand a too sweet brownie. So, if ever in doubt, then just pick the best chocolate bar that you would eat on its own. Go for the good stuff – treat yourself, you’re already making oil-free vegan brownies!
Magic of Dates -Medjool Dates
These vegan tahini brownies fall on the fudgier side without the overload of chocolate, because of dates! Medjool dates are sweet and give the best texture for a fudgy oil-free brownie!
So, don’t underbake. You will just be eating, well, an undercooked oil-free brownie -and that doesn’t sound great! Instead, continue baking until a cake tester inserted in the middle come out with very moist crumbs. While cooling, the center brownies will set and be fudgy.
However, if you’re looking for a cakey oat flour brownie? Then you may need to look into a different recipe. These oat flour brownies are not overloaded with flour. And flour ratio determines crumb, not baking time.
Vegan Tahini Brownies (Gluten-free & Oil-free Brownies)
- 1½ cup oat flour (135g)
- ¾ cup cocoa powder (75g)
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1½ cup unsweetend plant milk (12oz)
- 1½ cup dry, pitted medjool dates (about eight dates)
- ¾ cup tahini (180g) *see notes
- ¼ cup agave syrup (or honey if that's in your diet!) (85g)
- ⅓ cup chopped baker's chocolate (53g)
- ½ cup tahini (120g)
- 1 bag chocolate chips (7-8oz)
- 1 can full fat coconut milk (will only use the cream)
- Preheat the oven to 350° f
- Soak the medjool dates in hot water for five minutes or until soft. Drain and mash the dates with a fork till the consistency resembles a jam. Set aside.
- In a bowl, combine all the dry ingredients and then add the mashed dates, milk, honey, and the tahini. Use your fork to break up any big clumps, if there are any.
- Fold in the chopped chocolate and transfer to a skillet or a greased 8x8-inch pan, spread out, and smooth the top with a spatula.
- Bake for about 20 minutes, or until a knife inserted in the middle comes out with moist crumbs and the edges begin to pull slightly away from the pan. Cool the brownies on a wire rack for 5-10 min.
- While the brownie cools, scoop out the cream from the can of coconut milk -microwave for 1 minute. Pour over chocolate chips and let sit for 2-3 min before stirring. Spread the ganache over the brownies.
- With a spoon, dollop the reserved tahini mixture over the ganache (imagine a grid, and add one dollop of tahini mixture to each square on that grid). With the tip of a butter or pairing knife, swirl the tahini dollops into the ganache.
- Allow 5-10 minute for the tahini swirl to set before cutting in!
Looking for another Tahini Recipe? These are fluffy chocolate cupcakes with pops of bright pear that come wrapped in a nutty tahini buttercream. And I can't forget the stunning candied cake decoration - a crisp pear slice. This is a lush cupcake, and a heckin easy recipe to boot!