Vegan Tahini Brownies (Gluten-free & Oil-free Brownies)
Vegan tahini brownies, these are everything you crave in an indulgent and rich tahini brownie!
Ingredients
Batter
- 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)
Tahini Swirl
- ½ cup tahini (120g)
- 1 bag chocolate chips (7-8oz)
- 1 can full fat coconut milk (will only use the cream)
Instructions
- 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!
Notes
oat flour brownies
oil-free brownies
gluten-free brownies
All the health without the sacrifice!