This healthy vegan brownies recipe brings up memories from when I made brownies for my family for dessert or potlucks. I made them from a box mix along with eggs and oil. Never did I imagine that I could make them from scratch, without oil, refined flour, sugar and eggs. I went a step ahead by making them free of most allergens so that everyone can enjoy them regardless of their dietary choices or allergies.
Together, the ingredients make simple chewy and fudgy brownies that are delicious! Tahini combined with cocoa powder and the sweetness from maple syrup and dates gives these brownies a rich, naturally sweetened chocolatey taste. By omitting the oil and refined sugar and replacing them with more whole food alternatives, this healthy vegan brownies recipe is also more nutritious than traditional brownies.
Featured Ingredient: Cocoa (Powder)
- High in many minerals, including iron, magnesium, calcium, phosphorus, copper and manganese. Each have diverse roles in the body functions.
- Contains phytochemical, flavonoids and antioxidants – higher amount than in black and green tea and red wine. Antioxidants minimize bad inflammation by neutralizing free radicals in the body and flavonoids or flavanols contribute to healthy brain function.
- Cocoa lowers blood glucose and cholesterol levels and improve insulin sensitivity.
This Healthy Vegan Brownies Recipe is
- Gluten free (if use oat flour or gluten free flour)
- Soy free and Nut free
- Oil free and Naturally Sweetened
- Chewy, Fudgy and Delicious
- Ready in about 30 minutes
- 1/2 cup oat flour or all-purpose gluten free flour blend (see notes)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup medjool dates, pits removed (or about 6 medjool dates)
- 1/2 cup maple syrup
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp ground flax seeds
- dash salt
Preheat oven to 350F (177C) and line a square 9inx9in baking dish with a sheet of parchment paper to prevent sticking.
In a cup, mix together the ground flax seeds and water and set aside to thicken.
In a large mixing bowl, add the flour, cocoa powder and salt and mix everything together until well combined.
Add dates into blender or food processor and process until forms a smooth ball of paste.
Add date paste, tahini, maple syrup and flax seed mixture one by one into the dry ingredients and stir to combine until everything is evenly mixed together and smooth.
Place and spread batter evenly into the prepared baking dish to cover the base of the dish.
Bake in oven for 20 minutes or until knife inserted into middle comes out clean. Remove from oven and let cool down for 5 minutes before slicing and serving. Enjoy! Store on counter for a few days or in fridge for up to 1 week.
1 cup oat flour can be made by blending or food processing 1 cup rolled or quick cooking oats into a very fine flour. Can sub wheat flour if not gluten free and will work the same.
1 square: 100 calories, 3g fat, 18g carbs, 2g protein
This recipe is featured in Issue 4 of The Hectic Vegan Magazine. Click here to purchase the print copy or download the free PDF copy!