Tahini Date Brownies Easy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 ml vanilla extract
02 -
80 ml unsweetened dairy-free milk, more if you want it smoother
03 -
1.25 ml sea salt
04 -
2.5 ml baking soda
05 -
35 g almond flour
06 -
35 g cocoa powder, unsweetened (or you can use cacao powder)
07 -
120 ml creamy tahini (Soom or the Whole Foods one works great)
08 -
190 g medjool dates, pits taken out (about 15–18), soak in warm water for 10 minutes if they're tough
# Instructions:
01 -
Leave them in the tin until they're fully cool, makes removal easy. Pop them in a sealed container on the counter for 2 days, or stick in the fridge if you wanna keep them a week.
02 -
Slide them in the oven for 15 minutes. They should be just firm but still a bit gooey in the middle. Take them out when they're set.
03 -
Get your oven going at 175°C, line up your muffin tin with parchment, and scoop in the batter. Dab your fingers with water so the mixture doesn't stick, then flatten the tops.
04 -
Now dump in the baking soda, almond flour, salt, and cocoa. Blend the mix again until it's nice and sticky, no dry bits left.
05 -
Throw the soaked dates, tahini, vanilla, and your plant milk into a food processor or blender. Run it until everything's smooth as can be.
# Notes:
01 -
If you wet your fingers, pressing the dough down gets a whole lot easier and less stuff sticks to you.