Vegan Tahini Brownies with Coconut Sugar
Dense, fudgy vegan brownies made with cocoa powder, tahini, and coconut sugar, bound with almond milk and coconut oil. Baked until set but creamy in the center, these require no eggs or dairy. Optional garnish with tahini swirl and edible flowers adds visual appeal.
Ingredients
- 5 ½ tablespoon cocoa powder, unsweetened
- 1 ½ cups coconut sugar
- 1 ½ cups spelt flour, whole grain
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- salt(optional)
- 7 tablespoon coconut oil
- 4 tablespoon tahini, heaping
- 14 tbsp unsweetened almond milk
Instructions
- 1
Mix cocoa powder, coconut sugar, spelt flour, baking soda, baking powder, and salt in a bowl.
- 2
Melt coconut oil in a small pot over low heat.
- 3
Stir tahini and almond milk into the melted oil until well combined.
- 4
Pour the wet mixture into the dry ingredients and stir vigorously until homogeneous.
- 5
Transfer batter to a lined baking pan and bake at 350°F for 30 to 35 minutes until set but still creamy in the center.
- 6
Cool before cutting into brownies.
- 7
Optionally decorate with tahini and edible flowers.
Tips
Do not overbake; the center should remain slightly creamy for optimal fudgy texture.
Use a lined baking pan to prevent sticking and aid removal.
Good to Know
Keep in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.
Prepare batter up to 4 hours in advance; refrigerate and bake when ready.
Serve at room temperature or slightly warm. Pairs well with plant-based ice cream or milk.
Common Mistakes
Do not overbake to avoid dry brownies; aim for creamy center.
Do not skip preheating oven to avoid uneven baking.
Do not omit vigorous mixing to avoid dry pockets in the batter.