The Best Tahini Date Brownies: Plant-Based & GF Delight! Recipe

Introduction

Discover the rich, fudgy texture of these plant-based Tahini Date Brownies that are naturally gluten-free and irresistibly delicious. Made with wholesome ingredients, they offer a perfect balance of sweetness and depth, ideal for a healthy treat or dessert.

Ingredients

• 1 cup Medjool Dates, soaked for blending
• 1/2 cup Tahini (runny brands recommended)
• 1/3 cup Unsweetened Cocoa Powder (or cacao powder for raw)
• 1 cup Almond Flour (oat flour can be substituted)
• 1 teaspoon Baking Soda (ensure it’s fresh)
• 1/4 teaspoon Sea Salt (kosher or regular salt can be used)
• 1/2 cup Dairy-Free Milk (unsweetened soy, almond, or oat recommended)
• 1 teaspoon Vanilla Extract (optional but recommended)
• Optional Add-Ins:
  • 1/2 cup Vegan Chocolate Chips
  • 1/2 cup Nuts (walnuts or pecans recommended)

Instructions

1. Step 1: Soak the Medjool dates in warm water for about 10 minutes if they aren’t soft, then drain.
2. Step 2: Blend the soaked dates until they form a velvety smooth paste.
3. Step 3: In a mixing bowl, combine the date paste, tahini, dairy-free milk, and vanilla extract. Stir until creamy and well mixed.
4. Step 4: In a separate bowl, whisk together the cocoa powder, almond flour, baking soda, and sea salt.
5. Step 5: Fold the dry ingredients into the wet mixture until a thick batter forms. Add any optional vegan chocolate chips or nuts if desired.
6. Step 6: Transfer the batter into a parchment-lined baking dish and bake in a preheated oven at 350°F for 25-30 minutes.
7. Step 7: Allow the brownies to cool for at least 15 minutes before cutting into squares and serving.

Tips & Variations

• Use runny tahini for better mixing and a smoother texture.
• Substitute oat flour for almond flour to make the recipe nut-free.
• Add chopped nuts or vegan chocolate chips for extra crunch and richness.
• For a raw version, use cacao powder instead of cocoa powder and do not bake; chill the mixture instead.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To enjoy warm brownies, reheat gently in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of dates for this recipe?

Medjool dates are preferred for their softness and sweetness, but you can use other dates; just soak them longer to soften and ensure a smooth paste.

Are these brownies truly gluten-free?

Yes, as long as you use almond flour or a certified gluten-free oat flour, these brownies are gluten-free.

The Best Tahini Date Brownies: Plant-Based & GF Delight! Recipe

Print Recipe

★★★★★

4.7 from 65 reviews

These Best Tahini Date Brownies are a delicious plant-based and gluten-free treat that combines the natural sweetness of Medjool dates with the richness of tahini and cocoa powder. Perfectly moist and fudgy, they are easy to make and free from refined sugars and dairy, making them a wholesome dessert option.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Plant-Based, Gluten Free
• Diet: Gluten Free, Vegan

Ingredients

Scale 1x2x3x

For the Brownies

• 1 cup Medjool Dates (soaked for blending)
• 1/2 cup Tahini (runny brands recommended)
• 1/3 cup Unsweetened Cocoa Powder (or cacao powder for raw option)
• 1 cup Almond Flour (oat flour can be substituted)
• 1 teaspoon Baking Soda (ensure it’s fresh)
• 1/4 teaspoon Sea Salt (kosher or regular salt can be used)
• 1/2 cup Dairy-Free Milk (unsweetened soy, almond, or oat recommended)
• 1 teaspoon Vanilla Extract (optional but recommended)

Optional Add-Ins

• 1/2 cup Vegan Chocolate Chips
• 1/2 cup Nuts (walnuts or pecans recommended)

Instructions

1. Soak Dates: Soak the Medjool dates in warm water for about 10 minutes to soften them, especially if they are not very soft initially.
2. Blend Dates: Drain the soaked dates and blend them until they form a velvety smooth paste, ensuring no chunks remain to keep the brownies texture smooth.
3. Combine Wet Ingredients: In a mixing bowl, combine the date paste, tahini, dairy-free milk, and vanilla extract. Stir well until the mixture is creamy and well incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, almond flour, baking soda, and sea salt to evenly distribute the leavening and seasonings.
5. Combine Mixtures: Fold the dry ingredients into the wet mixture until a thick, uniform batter forms. If using optional add-ins like vegan chocolate chips or nuts, gently fold them in at this stage.
6. Prepare Baking Dish: Line a baking dish with parchment paper for easy removal and transfer the batter evenly into the dish, smoothing the top.
7. Bake: Bake at 350°F (175°C) for 25-30 minutes or until the brownies are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
8. Cool and Serve: Allow the brownies to cool in the baking dish for at least 15 minutes before cutting into squares to ensure they firm up and hold their shape well.

Notes

• Use runny tahini for easier mixing; thicker tahini can be warmed slightly before measuring.
• Soaking dates softens them for a smoother paste, but if your dates are very soft, this step can be shortened.
• Optional add-ins like vegan chocolate chips or nuts add texture and extra flavor but are not necessary.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• To keep brownies raw, substitute cocoa powder with raw cacao and avoid baking by refrigerating for a firmer texture.

Keywords: Tahini brownies, date brownies, vegan brownies, gluten free dessert, plant-based brownies, healthy brownies, dairy free brownies