Description
A fudgy, gluten-free vegan brownie made with soaked Medjool dates, tahini, almond flour, and cocoa powder. Naturally sweet with layers of nutty, chocolatey flavor and a chewy texture. Rich in fiber, magnesium, and healthy fats.
Ingredients
2 cups chopped Medjool dates (pitted)
1/4 cup tahini (sesame seed paste)
1/4 cup unsweetened dairy-free milk (e.g., almond or oat)
1 cup almond flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp sea salt
Instructions
Preheat oven to 350°F (180°C) and line an 8×8-inch dish with parchment paper.
Soak dates in warm water for 2 hours; drain and add to a food processor with tahini and milk. Blend until smooth.
In a large bowl, mix almond flour, cocoa powder, baking soda, and sea salt.
Fold the wet date mixture into the dry ingredients until fully combined.
Transfer batter to the prepared dish and spread evenly. Bake for 25 minutes, or until the edges are crisp.
Cool completely before slicing into 12 bars. Enjoy chilled or at room temperature.
Notes
Soak dates in warm water for 2 hours for smoother texture.
Almond flour can be replaced with oat flour for a nut-free option.
Store in an airtight container for up to 5 days. Freezer-friendly (1 month).
For a crisper texture, try the no-bake version as mentioned in the article.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg