Description
Indulgent Vegan Tahini Brownies made with wholesome ingredients for a guilt-free dessert experience.
Ingredients
Scale
- 6 tablespoons aquafaba
- 1/2 cup unsweetened cocoa powder
- 3/4 cup almond flour
- 2 tablespoons oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup cooked honeynut squash, mashed
- 1/2 cup smooth tahini
- 1/4 cup pure maple syrup
- 1/2 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chunks
- 2 tablespoons dark chocolate chunks (for topping)
- 2–3 tablespoons roasted hazelnuts or almonds, chopped (for topping)
- Coarse sea salt (for topping)
- 3 ounces dark chocolate (for ganache)
- 4 teaspoons coconut oil (for ganache)
- 1/3 cup coconut cream (for ganache)
- A pinch of sea salt (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Sift together cocoa powder, almond flour, oat flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
- In a small bowl, beat aquafaba on medium speed until frothy.
- In a large bowl, mix the mashed honeynut squash, tahini, maple syrup, and coconut sugar.
- Add the frothy aquafaba and vanilla extract to the wet mixture, stirring until just combined.
- Gradually add dry ingredients to the wet mixture, stirring to form a smooth batter.
- Fold in the dark chocolate chunks.
- Spread the batter evenly in the prepared pan and bake for 30 minutes.
- Allow to cool on a wire rack for 15-20 minutes before lifting out of the pan.
- Prepare chocolate ganache by melting dark chocolate and coconut oil together, then stir in coconut cream and a pinch of salt.
- Spread ganache over cooled brownies and sprinkle with extra chocolate, nuts, and sea salt. Cut into squares once set.
Notes
Allow brownies to sit overnight in the fridge for deeper chocolate flavor. Store in an airtight container for up to a week, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 11g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan brownies, tahini brownies, healthy dessert, chocolate dessert, guilt-free dessert
