Tahini Date Chocolate Brownies (Print Version)
# Ingredients:
→ Base
01 -
1 1/4 cups medjool dates (approximately 15–18), pitted and soaked in warm water for 10 minutes if not very soft
02 -
1/2 cup runny tahini (preferably Soom or Whole Foods brand)
03 -
1/3 cup unsweetened cocoa powder or cacao powder
04 -
1/3 cup almond flour
05 -
1/2 teaspoon baking soda
06 -
1/4 teaspoon sea salt
07 -
1/3 cup unsweetened dairy-free milk (as needed for consistency)
08 -
2 teaspoons vanilla extract
# Instructions:
01 -
Combine the pitted dates, tahini, vanilla extract, and dairy-free milk in a food processor. Blend until a smooth paste forms.
02 -
Add cocoa powder, almond flour, baking soda, and sea salt to the blended mixture. Process until fully incorporated, forming a thick and sticky batter.
03 -
Preheat the oven to 175°C (350°F). Line muffin tins with parchment paper. Using slightly dampened fingers, press the batter evenly into the molds.
04 -
Bake for 15 minutes, or until set but still slightly soft in the center. Allow to cool completely in the tin to ensure proper setting.
05 -
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to one week.
# Notes:
01 -
Ensure dates are soft by soaking in warm water if needed for optimal blending and batter consistency.