Description
These Tahini Date Brownies are a delicious plant-based and gluten-free treat, combining the rich, nutty flavor of tahini with the natural sweetness of medjool dates. Sweetened with maple syrup and made with almond flour and cocoa powder, these brownies are moist, fudgy, and perfect for a healthy dessert or snack.
Ingredients
Scale
Main Ingredients
- 1 cup tahini
- 1 cup pitted medjool dates
- 1/2 cup maple syrup
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper to prevent sticking and make cleanup easier.
- Blend wet ingredients: In a food processor, combine the tahini, pitted medjool dates, and maple syrup. Blend until the mixture is smooth and creamy, ensuring the dates are fully processed for an even texture.
- Add dry ingredients: Add almond flour, cocoa powder, salt, baking soda, and vanilla extract to the food processor. Blend again until all ingredients are well incorporated and form a smooth batter.
- Prepare to bake: Pour the brownie batter into the prepared baking dish and spread it out evenly using a spatula to ensure uniform thickness.
- Bake the brownies: Place the baking dish in the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the brownies are ready.
- Cool and serve: Allow the brownies to cool completely in the baking dish before slicing into 16 squares. Serve and enjoy your fudgy, plant-based brownies!
Notes
- Make sure your dates are soft; if they are dry, soak them in warm water for 10 minutes and drain before blending.
- To make slicing easier, refrigerate the brownies for an hour after cooling.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For added texture, consider folding in 1/4 cup chopped nuts before baking.
