Tahini Date Brownies Easy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
190 g medjool dates, pitted (about 15–18), soaked in warm water for 10 minutes if not very soft
02 -
120 ml runny tahini (recommend Soom or Whole Foods brand)
03 -
35 g unsweetened cocoa powder or cacao powder
04 -
35 g almond flour
05 -
2.5 ml baking soda
06 -
1.25 ml sea salt
07 -
80 ml unsweetened dairy-free milk (adjust as needed for consistency)
08 -
10 ml vanilla extract
# Instructions:
01 -
Combine pitted medjool dates, tahini, vanilla extract, and dairy-free milk in a blender or food processor. Blend until the mixture is completely smooth.
02 -
Add cocoa powder, almond flour, baking soda, and sea salt to the blended mixture. Blend again until a thick, sticky batter is formed, ensuring all ingredients are fully integrated.
03 -
Preheat oven to 175°C. Line muffin tins with parchment paper. Spoon batter evenly into the tins, using slightly wet fingers to press down and flatten the tops.
04 -
Bake for 15 minutes, or until the brownies are set but still slightly soft in the centre. Remove from the oven.
05 -
Allow brownies to cool completely in the tin before removing, which helps them set. Store in an airtight container at room temperature for up to 2 days, or refrigerate for a week.
# Notes:
01 -
Wetting your fingers prevents sticking when pressing down the batter.