Tahini Date Brownies Easy (Print Version)
# Ingredients:
→ Main Stuff
01 -
10 ml vanilla extract
02 -
80 ml unsweetened milk (any non-dairy), add more or less if you need to change the thickness
03 -
1.25 ml sea salt
04 -
2.5 ml baking soda
05 -
35 g almond flour
06 -
35 g unsweetened cocoa or cacao powder
07 -
120 ml soft tahini (like Soom or the one from Whole Foods)
08 -
190 g medjool dates, pits out (you’ll need about 15–18), soak these in warm water for 10 min if they’re not soft
# Instructions:
01 -
Let those brownies chill out in the pan until they’re totally cool. That’s how they’ll set up right. Put them in a tight-lid box to keep them fresh for a couple days on your counter or stash in the fridge for up to 7 days.
02 -
Pop your tray in the oven and bake about 15 minutes or until the middles lose their jiggle but still feel a little soft. Take out once they’re set.
03 -
Fire up your oven to 175°C. Set up muffin pans with parchment. Scoop your batter in and use damp fingers to even them out on top.
04 -
Toss in sea salt, baking soda, almond flour, and your cocoa. Blend it all again until it’s super thick and sticky and nothing looks dry.
05 -
Dump the pitted dates, tahini, vanilla, and milk into your blender or food processor. Blitz until you can’t see any chunks and it’s all smooth.
# Notes:
01 -
It’s way easier to flatten batter with damp fingers so it doesn’t stick everywhere.