Vegan Tahini Brownies (Fudgy and Gluten-Free)
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.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350°F/175°C. Line a 8x8-inch pan with parchment paper.
In a medium bowl, sift together the cocoa powder, almond flour, oat flour, baking soda, salt, and pumpkin pie spice.
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.
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.
Add the dry ingredients to the wet ingredients, and stir to combine with a wooden spoon until smooth and just combined.
Using a silicone spatula, fold in the 1/2 cup dark chocolate chunks.
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Continue Reading at Rainbowplantlife →Chef's Notes
NotesNote 1: If pumpkin season is long gone and you don’t want a subtle pumpkin-y flavor, just omit the spices. I still like to use a bit of cinnamon (about 1/2-1 teaspoon).
Note 2: To cook the honeynut squash, I recommend slicing it in half (vertically) and brushing the flesh with a thin layer of refined coconut oil (or other neutral oil) and dust with cinnamon. Bake in the oven, flesh side down on a baking sheet, at 400°F/200°C for 20-25 minutes until fork tender. Alternatively, you could also steam the honeynut squash.
Note 3: Be sure not to over bake the brownies. In this case, I checked at 25 minutes but ended up giving them 30 minutes because they seemed a bit too fudgy at 25 minutes. They might not look done, but if you over bake them, they will be dry and not fudgy.
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Reviews from the Original Source
This recipe is quiet complex in terms of the ingredients. I didn’t apply the ganache because they turned out very soft already. I added a few chocolate drops and , sea salt flakes chopped pistachios 10‘ before the end . I personally prefer a more fluffy brownie with a thin crust.
these turned out so well! I used pumpkin purée and they taste like fall
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