Tahini Brownie - Vegan & Gluten Free
A modern take on a classic, these tahini brownies are not only fudgy, chewy and subtly sweet, but they are also gluten-free and vegan.
Ingredients
- 3/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp instant coffee
- 1/4 cup cocoa powder
- 3/4 cup coconut sugar
- 2 chia eggs (2 tbsp ground chia + 6 tbsp water mixed)
- 1 cup tahini (runny)
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1/2 cup chocolate chips/chunks
- Pinch flaked salt (optional)
Instructions
- Set oven to 350 degrees and prep an 8X8 by lightly oiling/buttering and lining with parchment that over hangs (to help lift out later once cooled).
- Make chia eggs by combining 2 tbsp of ground chia with 6 tbsp of water and set aside for 3-5 min.
- Combine all ingredients (including chia eggs) in a large bowl. Stir until dough comes together and resembles uncooked cookie dough.
- Transfer to the prepared pan and top with flaked salt if desired. Bake for 28-30 min.
- Transfer to a cooling rack for 45min-1hr. These will crack and fall apart if removed too early. It’s hard to wait, but so important.
- Carefully remove from the pan using the parchment overhang. Serve immediately or store in an airtight container in the fridge for up to a week.
Notes
- Don't have coconut sugar? Use 1/2 cup white sugar and 1/4 cup brown sugar instead. The taste will differ slightly, but still be good.
- It's very important that the tahini is runny and not thick and stiff.
- Flax eggs will also work in this recipe.
- It's hard to stress enough, that you must allow the tahini brownies to fully cool before attempting to remove. Gluten free desserts often crumble or fall apart when attempting to move before they are ready.
- Coconut flour can be replaced for oat flour. I would not suggest regular flour here.