I am super excited to share this Vegan Tahini Brownie recipe with you guys- these fudgy brownies have the perfect balance of sweet and saltiness and have a lovely gooey texture.
I was looking to make some salted caramel brownies but wasn’t really sure how to make a vegan caramel so I thought I’d use tahini in the mix- this was quite possibly the best culinary risk I’ve taken because they turned out SO good!
Tahini is one of my favourite ingredients as a vegan as it goes so well in both sweet and savoury dishes. This vegan tahini brownie recipe is perfect for when you have any chocolatey and sweet cravings, even non-vegan won’t be able to keep their hands off them!
I was feeling super experimental when I made these vegan tahini brownies, so I also crumbled in some Halva (sweet made from sesame seeds) wihin the mix for some extra sweet sesame flavour. If you do not have any halva, you can use chocolate chips or chopped dates instead. The halva also melted once baked so this added a really lovely fudge like texture
I also used Huel Salted Caramel V3.0 powder to substitute most of the flour to add some extra flavour however this is completely optional, you can use your choice of protein powder or just plain flour instead. Note that if you choose to use protein powder, you’ll probably need less than the amount of Huel powder as Huel powder has oat flour in it whereas protein powder does not so it will impact the texture/flavour.
If you enjoy making the vegan tahini brownie recipe then you can also check out these sweet recipes that also use tahini:
Vegan Tahini Brownies
This vegan tahini brownie recipe is the perfect solution to satisfy any sweet cravings- they have fudgy gooey texture and have the perfect balance of sweet and saltiness
For the Brownies
- ¼ cup tahini
- ½ cup coconut oil, melted
- ¾ cup coconut sugar
- ¾ cup cocoa powder
- 2 flax eggs, 2 tbsp flaxseeds + 6 tbsp water
- 1 tsp vanilla essence
- ¼ cup Huel Salted Caramel powder, or your choice of protein powder/plain flour
- 1/4 tsp salt
- ½ cup halva, crumbled, or chocolate chips
- ¼ cup plant milk
For the Drizzle
- 2 tbsp tahini
- 3 tbsp icing sugar
- 1 tbsp plant milk
- 1 tsp sesame seeds, for decorating
For the Brownies
Preheat oven to 180°C and line a 8 inch square pan with baking paper
Slowly add the cocoa powder in ¼ cup increments, and whisk until smooth. Scrape down the sides of the bowl to make sure everything is combined. Whisk in flax eggs, vanilla, plant milk and salt. Add in the Huel powder (or protein powder/flour) and use a spatula to fold it in until well-incorporated.
Add more plant milk/huel powder if the mix is looking to thick/runny, respectively.
Fold in the halva, then transfer the mix into the prelined baking dish. Bake for 20-25 mins.
For the swirl
Combine the tahini, icing sugar and plant milk and whisk until you get a smooth texture. Add more plant milk if necessary.
Once the brownies have completely cooled, drizzle over the tahini icing then sprinkle over the sesame seeds- enjoy!