The Vegan Brownies with Tahini and Sweet are very yummy. Furthermore, if you want to eat sweet brownies, try this recipe, which is filled with chocolate and luscious brownies topped with a gorgeous Tahini swirl. Moreover, it is based on plants, and it is a healthy recipe. Additionally, it is traditionally a good recipe and the perfect optimizer for your family events. The vegan brownies with tahini and sweets are a great combination of sweet and salty items.
Tips for making this recipe:
- Feel free to substitute almond or oat flour.
- For the tahini: tahini is your best option, but natural, drippy almond butter, cashew butter, or sunflower seed butter should work as well.
- Peanut butter becomes excessively dry, thus, we do not suggest it.
- To make it dairy-free and vegan, use two flax eggs for the usual eggs, and make sure to use dairy-free chocolate chips, such as this one.
Ingredients:
- Oat flour: 1/2 cup.
- Cocoa: 20 g.
- Warm water: 3 teaspoons.
- Salt.
- Maple syrup: 1/2 cup.
- Ground flax seed: 1 tablespoon.
- Tahini: 1/2 cup.
For the Tahini swirl:
- Maple syrup: 1 tablespoon.
- Choice: 1 tbsp.
- Yogurt: 1/2 cup.
- Dark chocolate.
- Vegan milk: 1/2 cup.
Instructions:
- Warm the microwave at 300F.
- Combine the water and flaxseed in a tiny dish and let it for ten minutes.
- Then, combine the tahini, and maple syrup, and set the flaxseed mixture in a large basin.
- Stir in the salt, chocolate powder, and oat flour.
- After mixing until well blended, pour into a pan.
- Whisk together the yogurt, milk, and maple syrup in a small bowl.
- Add the dressing to the tray and slice the brownies with a knife.
- Top with a tiny handful of chopped chocolate and a few sesame seeds.
- Bake it for approximately 20-25 minutes.
- When it is perfectly baked, test it with the toothstick and then cut it into slices before serving it.
Notes:
To make your oats, mix oats at a high speed til a fine flour appears. To make the dish gluten-free, use oats devoid of gluten.
Storage information:
Keep the brownies in a cold place for almost twenty-four hours in a tight jar.
FAQs:
How long can we preserve this recipe?
Cupcakes freeze nicely for three months, but if they are left there for longer than that, the flavor and quality will begin to deteriorate.
Nutritional facts:
Saturated fat: 2.8 g.
Fiber: 2.2 g.
Sugar: 13.1 g.
Calorie: 175 kcal.
Fat: 11.2 g.
Protein: 3.7 g.
Carbohydrates: 18 g.
