The Best Tahini Date Brownies (Plant-Based u0026amp; GF!)
Servings 8 servings
Calories 300kcal
Ingredients
- 1 1/4 cup medjool dates (about 15-18, pitted and soaked in warm water for 10 minutes if not super soft) 1/2 cup tahini (make sure it's runny- we like Soom or Whole Foods brand) 1/3 cup unsweetened cocoa powder (or cacao powder for a raw option) 1/3 cup almond flour 1/2 tsp baking soda 1/4 tsp sea salt 1/3 cup dairy-free milk (unsweetened, as needed for consistency) 2 tsp vanilla extract
Instructions
- add dates u0026 wet ingredients: to the dates, add tahini, vanilla extract, and dairy-free milk. blend until smooth.
- incorporate dry ingredients: add cocoa powder, almond flour, baking soda, and sea salt. blend until fully combined into a thick batter- it should be sticky.
- bake: preheat the oven to 350°f (175°c). add to muffin tins lined with parchment paper. you can slightly wet fingers to press down the batter.
- bake and cool: bake for 15 minutes, or until the brownies are set but still slightly soft in the center. let them cool completely so they set well.
- storage: store in an airtight container at room temperature for 2 days, or refrigerate for up to a week.