Description
Deliciously rich and fudgy brownies made with tahini and dates, perfect for vegan and gluten-free diets.
Ingredients
Scale
- 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 to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- In a food processor, combine tahini, pitted medjool dates, and maple syrup; blend until smooth.
- Add almond flour, cocoa powder, salt, baking soda, and vanilla extract to the mixture; blend until well combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool, then slice into squares and enjoy!
Notes
- For extra richness, you can add chocolate chips to the batter.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg