tahini this tahini that… i clearly love tahini and One Bowl Vegan Chocolate Chip Tahini Bread is the dessert of my dreams. funny thing is, until a couple of years ago, i didn’t really bake with it! the good news is that if you don’t like tahini, you can REPLACE it with a runny seed or nut butter, anything goes.
almond butter, peanut butter, cashew butter or sunflower seed butter would all be amazing replacements for the tahini, BUT if you’re obsessed with it like me…. this is it guys.
oh my GOSH, the loaf is so soft, like i’m so incredibly shocked it’s vegan. you would think it came out of a bakery that isn’t vegan.
had to add some rainbow sprinkles to the top because they’re just soooo fun and i recently restocked! this is what i buy on amazon!
it’s a huge tub and lasts a while, plus, the price is super decent for how many you get.
chocolate chips and sprinkles just go together and this bread feels extra special because of those two add ins. however, you can leave either/or out!
i just think you need something mixed into the batter for extra sweetness- raisins would be yummy too!
this recipe uses all purpose organic unbleached flour and if you’re looking to use another one…..ya know the drill….sub at your own risk lol. this is the only way i tried it and each ingredient serves a purpose :).
if you are looking for a different dessert bread with different flours, i totally have other ones! check out this dessert section and i also have plenty on my instagram.
here’s everything you’re going to need!
- organic all purpose unbleached flour
- baking powder
- coconut sugar
- apple cider vinegar
- vanilla extract
- almond milk
- flax meal
- chocolate chips
when it comes to the tahini, Trader Joe’s is almost always my go to for baking because it’s pretty runny! this is important for baked goods imo!
honestly, all of trader joe’s nut butters are affordable and pretty runny, so if you have one near you… stock up!
the organic all purpose unbleached flour is from arrowhead mills and i bought it at Whole Foods, but any brand should work! as far as storing your bread, it should freeze well and also hold up well in the fridge in an airtight container.
we typically put just enough in the fridge for the week that we know we’re going to eat. we will put 4-5 slices in the fridge and then the remaining in the freezer. you just warm it up of course before eating!
are you going to make One Bowl Vegan Chocolate Chip Tahini Bread?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
One Bowl Vegan Chocolate Chip Tahini BreadCourse: Breads, Breakfast, DessertsDifficulty: Easy
2 cups all purpose organic unbleached flour
1/2 cup coconut sugar
1 tsp baking powder
1/2 tbsp apple cider vinegar
1/2 tbsp vanilla extract
1/3 cup runny tahini
1 cup unsweetened almond milk
2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water)
1/2 cup chocolate chips
- sprinkles for topping
- preheat the oven to 350 degrees.
- mix all dry ingredients in a bowl and then add in the wet ones. mix until well-combined and a thick batter forms.
- fold in the chocolate chips and place in a parchment paper lined bread loaf pan. top with sprinkles and bake at 350 degrees for 45 minutes.
- allow the bread to cool down for 30-45 minutes, which is SO important in order for the bread to set and slice cleanly. store in the fridge in an airtight container and enjoy!