Ultra Fudgy Tahini Date Brownies: Naturally Sweetened

Q: Can I double the recipe?

Yes, use a 9x13 pan and extend bake time to 28–30 minutes.

This tahini date brownies recipe is a rich, deeply fudgy treat that tastes like dessert but is secretly nourishing. These brownies are naturally sweetened with Medjool dates, made with tahini instead of butter, and topped with a beautiful sesame swirl that hints at their Middle Eastern roots. They’re flourless, gluten-free, and completely crave-worthy.

These tahini date brownies are my go-to when I’m craving something rich and chocolatey but still want to feel good after eating it. The sweetness from the dates makes them taste indulgent without any added sugar, and the tahini adds that nutty creaminess that makes each bite feel luxurious. if you’re into wholesome, not-too-sweet treats, you might also love my Fig Pistachio Oat Brownies or these Banana Trail Mix Breakfast Bars for something equally feel-good and easy to bake.

In This Post

Why You’ll Love These Tahini Date Brownies

Rich and fudgy. The center stays soft and gooey, like a classic brownie.
Naturally sweetened. No refined sugar — just Medjool dates doing the heavy lifting.
Flourless and gluten-free. Made with almond flour and no refined grains.
Wholesome ingredients. Tahini adds healthy fats and a deep, nutty flavor.
Beautiful presentation. That tahini swirl and sesame seed sprinkle make them feel bakery-worthy.
Easy to make. One bowl, no mixer, and only 8 ingredients.

table talk

With Liliya!

I started playing around with tahini in baking a few years ago, and now I’m hooked. These brownies came together when I was craving something chocolatey but didn’t want a sugar crash. The dates do all the work in sweetening, and the tahini swirl on top gives them this glossy bakery-style look that feels so fancy even though they’re so simple to throw together.

Liliya

Ingredients Needed for Tahini Date Brownies

Medjool dates. Soft and sticky for sweetness and structure. Soak if needed to make blending easier.
Tahini. Use a good-quality, runny tahini for best flavor and texture — Soom or Whole Foods 365 are great choices.
Unsweetened cocoa powder. Adds rich chocolate flavor. You can use raw cacao powder for a more intense taste.
Almond flour. Keeps them flourless and tender while adding a bit of density.
Baking soda. Helps lift the brownies slightly and create a soft center.
Sea salt. Balances the sweetness and enhances the chocolate.
Vanilla extract. Adds warmth and depth.
Dairy-free milk. Optional, only if the batter feels too thick.
Optional toppings. Extra tahini for swirling and sesame seeds for crunch and visual contrast.

Soaking Dates for Best Texture

If your Medjool dates are soft and sticky, you can use them straight away. But if they feel firm, dry, or slightly tough to the touch, a quick soak makes all the difference:

How to soak: Place pitted dates in a bowl and cover with warm water. Let sit for 10 minutes, then drain well.
Why it matters: Soaking softens the dates so they blend smoothly into the batter, giving your brownies that ultra-fudgy texture.

Pro Tip: Don’t over-soak 10 minutes is perfect. You want them soft but not waterlogged.

How I Make Tahini Date Brownies

(This is a quick overview of how I make tahini date brownies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Soften the dates. If your dates are firm, soak them in warm water for 10 minutes and drain.
Blend the wet ingredients. Add pitted dates, tahini, and eggs to a food processor or high-speed blender. Blend until smooth.
Add the dry ingredients. Stir in cocoa powder, almond flour, baking soda, salt, and vanilla. If needed, add a splash of dairy-free milk to loosen the batter.
Swirl and top. Spread batter into a parchment-lined 8×8 pan. Swirl extra tahini on top and sprinkle with sesame seeds.
Bake. At 350°F for 20–24 minutes, or until the edges are set and the center looks just firm.
Cool and slice. Let cool completely before slicing to help them set and get the cleanest cuts.

Expert Tips for Tahini Date Brownies

Use soft, fresh Medjool dates: If yours feel dry or firm, soak in warm water to get that smooth texture.

Choose a runny tahini: It blends better and adds creaminess. If it’s thick, warm it slightly to thin out.

Don’t overbake: You want the center just set. They’ll firm up as they cool and stay fudgy inside.

Let them cool completely: This is key for clean slicing and the best texture.

Swirl with style: Add a few dollops of tahini on top and use a knife or skewer to make a marbled pattern before baking.

What to Serve with Tahini Date Brownies

Hot espresso or strong black tea
A glass of cold almond milk or oat milk
Dollop of yogurt or scoop of coconut ice cream
Chopped figs or a drizzle of pomegranate molasses for a fancier dessert

Tahini Date Brownies Recipe Variations and Substitutions

Vegan Option: Replace eggs with two flax eggs (2 tbsp flaxseed meal + 5 tbsp water) and increase bake time slightly.

Nut-Free: Swap almond flour with oat flour and double-check tahini is from a nut-free facility.

Extra Chocolate: Fold in dark chocolate chunks or chips for a melty surprise in every bite.

Spiced: Add a pinch of cinnamon or cardamom to the batter for a warm, earthy undertone.

Coconut Swirl: Swap tahini swirl with coconut cream and sprinkle toasted coconut flakes on top.

I like my brownies a little gooey in the center, so I usually pull them at the 20-minute mark. If you like them firmer, keep them in a couple minutes longer.

How to Pack Tahini Date Brownies for Work or School

Wrap individually. Once cooled, cut and wrap brownies in parchment for easy grab-and-go.
Lunchbox tip. Pack with a small ice pack if it’s warm out to keep that tahini swirl intact.
Pair it. A boiled egg, handful of almonds, or fruit cup makes this a filling snack or light lunch.
Make ahead. Store in fridge or freezer and grab on busy mornings.