Fudgy Tahini Date Brownies: Naturally Sweetened
- Total Time32 minutes
- Yield9 brownies 1x
- DietGluten Free
These tahini date brownies are rich, fudgy, and naturally sweetened with dates. Gluten-free, flourless, and topped with a beautiful tahini swirl.
Ingredients
Scale
- 1¼ cups Medjool dates, pitted (soaked in warm water if dry)
- ½ cup tahini (runny-style)
- 2 eggs
- ⅓ cup unsweetened cocoa powder or cacao powder
- ⅓ cup almond flour
- ½ tsp baking soda
- ¼ tsp sea salt
- 2 tsp vanilla extract
- 1–2 tbsp dairy-free milk, as needed (optional)
- Optional: extra tahini for swirling + sesame seeds for topping
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
- If dates are dry, soak in warm water for 10 minutes. Drain well.
- In a food processor, blend dates, tahini, and eggs until smooth.
- Add cocoa, almond flour, baking soda, salt, and vanilla. Blend or stir until combined.
- If batter is too thick, mix in 1–2 tbsp plant milk.
- Spread batter into the prepared pan. Swirl extra tahini on top and sprinkle with sesame seeds.
- Bake for 20–24 minutes or until just set in the center.
- Cool completely before slicing.
Notes
- Use flax eggs for a vegan option.
- Swap almond flour with oat flour for nut-free.
- Add chocolate chips or spices like cardamom for variation.
- Store in fridge up to 7 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 brownie
- Calories: 185 kcal
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Find it online: https://wearerecipes.com/tahini-date-brownies/