Fudgy Tahini-Caramel Brownies
I used to eat tahini on sourdough bread with honey and wheat germ (I know, it sounds crazy!). I loved it. These days, I like to eat this sesame paste on a cracker, but I also add it to dressings and to hummus, of course. But did you know that it’s also delicious in combination with chocolate? Yep! This tahini-caramel brownie recipe is such a surprise. It is tastiest served warm and even tastier served with ice cream (duh!). So, feel like surprising someone? Then try this powerfood recipe! It’s worth it. Love, Rens
Approx 20 min.
Bake time
25-30 min.
Portion
ca. 8 brownies
Shelf life
2 days in a cool, dry place in an airtight container or max. Three months in the freezer.
Supplies
square baking tin (20 x 20 cm)
Blender or food processor (recommended)
Ingredients
200 g/7 oz. dates, pitted
2 tbsp tahini (sesame butter), salted
1/2 tsp vanilla powder, unsweetened
30 g/1 oz. cacao powder
30 g/1oz. coconut blossom sugar or (sustainable) palm sugar
60 g/2 oz. coconut oil, softened
130 g/4.5 oz. oat or spelt flour
1 tsp baking soda
1 tbsp apple cider vinegar
1 tbsp chia seeds
4 tbsp water (or plant-based milk)
Tahini-caramel sauce
2 tbsp tahini
½ tsp vanilla powder, unsweetened
2 tbsp maple syrup
Extra: 1-2 tbsp sesame seeds
Preheat the oven to 170ºC. Combine the chia seeds and water (or plant-based milk) in a bowl and mix well. Let stand for 10 minutes, stirring occasionally. Meanwhile, combine the apple cider vinegar and baking soda in another bowl, stir well and add it to the remaining brownie ingredients (with the exception of the chia seed mixture) in the food processor (or blender). Blitz until fully combined. Transfer to a bowl and add the chia seed mixture. Stir well to fully combine.
Line the baking tin with parchment paper and transfer the batter into it, pressing the mixture down so that it is flat. Then make the sauce by combining the tahini, vanilla and maple syrup in a bowl and mixing well. Spread the sauce over the brownie using a spatula and sprinkle the sesame seeds over top (if you are using them). Place the tin in the preheated oven for 25-30 minutes. Allow to cool a bit and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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