Vegan Tahini Brownies (Fudgy and Gluten-Free)

Name: Vegan Tahini Brownies (Fudgy and Gluten-Free)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: 6 tbsp aquafaba; 1/2 cup unsweetened cocoa powder; 3/4 cup almond flour or almond meal; 2 tbsp oat flour ((certified gluten-free as needed)); 1/2 tsp baking soda; 1/4 tsp sea salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground allspice; 1/2 cup cooked honeynut squash (see note 2), (mashed well into a puree); 1/2 cup smooth tahini, (at room temperature); 1/4 cup pure maple syrup; 1/2 cup coconut sugar; 1 tsp pure vanilla extract; 1/2 cup dark chocolate chunks or vegan chocolate chips; 2 tbsp dark chocolate chunks or vegan chocolate chips; 2–3 tbsp roasted hazelnuts ((or almonds), chopped (optional)); Coarse sea salt or flaky sea salt; 3 oz dark chocolate, roughly chopped; 4 tsp coconut oil (I prefer the refined variety for a more neutral taste); 1/3 cup coconut cream (from a can of full-fat coconut milk or from a can of coconut cream); 1 pinch sea salt

By Nisha Vora · Rainbow Plant LifePublic

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These fudgy tahini brownies are healthy, vegan, gluten-free, and delicious! They’re made with wholesome ingredients like winter squash, tahini, and coconut sugar, but are indulgent, gooey, and rich.

Prep: 30 min
Cook: 30 min
Total: 60 min
Servings: 12

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This recipe was taken from Vegan Tahini Brownies (Fudgy and Gluten-Free) · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 12 people

Cooking for

6 tbspaquafaba
0.5 cupunsweetened cocoa powder
0.75 cupalmond flour or almond meal
2 tbspoat flour ((certified gluten-free as needed))
0.5 tspbaking soda
0.25 tspsea salt
1.5 tspground cinnamon
0.5 tspground ginger
0.5 tspground nutmeg
0.25 tspground cloves
0.25 tspground allspice
0.5 cupcooked honeynut squash (see note 2), (mashed well into a puree)
0.5 cupsmooth tahini, (at room temperature)
0.25 cuppure maple syrup
0.5 cupcoconut sugar
1 tsppure vanilla extract
0.5 cupdark chocolate chunks or vegan chocolate chips
2 tbspdark chocolate chunks or vegan chocolate chips
2–3 tbsproasted hazelnuts ((or almonds), chopped (optional))
—Coarse sea salt or flaky sea salt
85 gdark chocolate, roughly chopped
4 tspcoconut oil (I prefer the refined variety for a more neutral taste)
0.33 cupcoconut cream (from a can of full-fat coconut milk or from a can of coconut cream)
1 pinchsea salt

Steps

1
Preheat oven to 175°C/175°C. Line a 8x8-inch pan with parchment paper.
2
In a medium bowl, sift together the cocoa powder, almond flour, oat flour, baking soda, salt, and pumpkin pie spice.
3
Pour 6 tablespoons of the liquid from a can of chickpeas into a small bowl. With an electric mixer, beat the aquafaba on medium speed until it starts to get foamy, 60-90 seconds.
4
In a large bowl, beat together the honeynut squash puree, tahini, maple syrup, and coconut sugar until combined. Add in the aquafaba and vanilla and beat until just combined.
5
Add the dry ingredients to the wet ingredients, and stir to combine with a wooden spoon until smooth and just combined.
6
Using a silicone spatula, fold in the 1/2 cup dark chocolate chunks.
7
Add the batter to the prepared baking pan and spread out, smoothing with a spatula. Bake for about 30 minutes (checking at 25 minutes - see note 3), or until a knife inserted in the middle comes out mostly clean and the edges begin to pull slightly away from the pan. Cool the brownies on a wire rack for 20 minutes before adding the ganache.
8
Make the Chocolate Ganache: Create a double boiler on the stove. Once the water is simmering, add the chopped chocolate and coconut oil, whisking until the chocolate is smooth and melted. Off the heat, stir in the coconut cream and a pinch of sea salt and whisk until well combined.
9
Spread the ganache over the brownies and top with the 2 tablespoons dark chocolate chunks, chopped hazelnuts, and flaky sea salt. For a firmer brownie, store the brownies in the refrigerator.

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Per portion

Calories: ~93.6 kcal
Protein: ~0.5 g
Fat: ~4.9 g
Carbs: ~12.2 g
Fiber: ~0.7 g
Sodium: ~71.2 mg

8 ingredients still need USDA food links. unsweetened cocoa powder, baking soda, ground nutmeg, ground cloves, ground allspice, pure vanilla extract, roasted hazelnuts ((or almonds), chopped (optional)) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.

Approximate — includes pinches / ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Sesame

Partial · 16/24 ingredients linked