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Loaded with creamy tahini and naturally sweet dates these are my magic fix for chocolate cravings Super quick to make only need one bowl No fancy tools needed The chewy texture wins over my pals every single time
After a hectic week and little left in my cupboard I tossed these together Once I did they became my lazy Sunday go-to for pairing with tea or coffee
Delicious Ingredients
- Sea salt: Makes every flavor stand out Try some flaky salt sprinkled on top for crunch
- Dairy free milk: Gets everything mixed nicely I stick to almond or oat for a mellow taste Go for unsweetened so nothing overpowers the main flavors
- Unsweetened cocoa powder or cacao powder: Brings the chocolate punch Pick a cocoa that's bold Sometimes I grab super dark powder when I want extra intensity
- Medjool dates: Nature’s candy! They make the brownies sweet and chewy If your dates feel a bit tough let them sit in warm water for a bit The softer, the better
- Baking soda: Keeps the brownies from being too dense, giving just a little puff
- Almond flour: Makes them gluten free and extra soft Finer almond flour works best for that melt-in-the-mouth vibe
- Vanilla extract: Blends all the flavors together Never go for imitation Always use pure for the real deal
- Tahini: Runny creamy tahini works best It slides right in for a rich batter Avoid any that's strong or bitter
Easy Step-by-Step Guide
- Let Everything Cool:
- Wait for the brownies to cool off in the tin fully before you pop them out That way, they set up and get even better after a bit of time
- Bake It:
- Turn your oven on to 350 degrees F and slide those muffins in for roughly 15 minutes You want the tops to look just set and the middle to feel barely soft
- Line Your Muffin Tins:
- Cut some parchment squares and toss them into your muffin pan Scoop in batter to each and press it flat with damp fingertips
- Toss in Dry Stuff:
- Add the cocoa, almond flour, baking soda, and salt right into your wet mix in the blender Blend until it turns into a thick, sticky dough Scrape those sides so nothing is left out
- Puree the Wet Mix:
- Chuck pitted dates, tahini, vanilla, and dairy free milk in a blender or food processor Blitz till totally smooth and no date bits are left
- Soften Up Dates:
- Dates a little firm? Throw them in hot water for 10 minutes That helps them blend up extra creamy
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I adore using tahini for its rich nutty taste and how moist it makes these No butter needed! My little cousin tried one at a picnic and now begs for them at every birthday bash
Save For Later
Pop these in a sealed container on the counter They stay good for two days For longer, stash them in the fridge where they last about a week I like freezing a few wrapped up for when chocolate cravings strike Let them sit out a few minutes and they’re ready to enjoy
Swaps and Alternatives
Out of almond flour? Use ground oat flour if you want to skip nuts Peanut butter is a solid tahini stand-in but changes the flavor a bit Pretty much any plant milk will do—almond, soy, or cashew Pick one that tastes neutral and isn’t sweetened
How to Serve
Best way to enjoy? Warm from the oven with a dollop of coconut yogurt or a little extra cocoa powder Sprinkle on crushed pistachios or some flaky salt for parties They go perfectly with black coffee or your afternoon tea
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Fun Background
Tahini has been a big part of Middle Eastern and Mediterranean meals for ages Most folks use it in savory foods but lately bakers have started mixing it into treats like these Dates have long been used to make sweets delicious with their flavor and natural sugars So while this combo feels modern, it’s rooted in tradition
Frequently Asked Questions
- → Which kind of dates should I use here?
Medjool are your best bet since they’re super soft and naturally sweet. If they’re a bit dry, just soak them in warm water to get them nice and squishy.
- → Can I grab any tahini off the shelf?
You sure can. Go for smooth and runny, not the thick stuff, and avoid anything sweetened. Soom and Whole Foods’ kind blend in great.
- → Is almond flour a must? What if I don’t have it?
Almond flour makes things nice and soft, but you can swap in oat flour or another nut flour if that’s what you’ve got. Just know the feel might change.
- → How do you keep these brownies fresh?
Pop them in a sealed box and they’ll be good on the counter for a couple of days, or stash in the fridge and they’ll last all week.
- → How do I get them gooey in the center?
Take them out of the oven when they’re just barely set in the middle—still a little soft. Let them cool all the way before you pop them out for that perfect gooey bite.