This healthy vegan brownies recipe brings up special memories in my mind. When I was little, I made brownies for my family for dessert or potlucks. I made them from a boxed mix along with eggs and oil. Never did I imagine that I could make them myself from scratch, because I thought that they would take a long time and be hard to make. I conquered the challenge of making them without oil, refined sugar or 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 restrictions.
After some experimenting in the kitchen, I developed a recipe to make chewy and fudgy brownies that are simple to make and delicious! Tahini combined with the cocoa powder and sweetness from the maple syrup and dates gives these brownies a rich naturally sweetened chocolate taste. By omitting the oil and refined sugar and replacing them with more whole food alternatives, these healthy vegan brownies recipe is also more nutritious than traditional brownie recipes. All you need prep-wise is one bowl and one spoon, measuring utensils, a blender or food processor and an oven.
This Healthy Vegan Brownies Recipe is
- Vegan (Dairy & Egg free)
- Gluten free (if use gluten free flour)
- Soy free
- Nut free
- Oil-Free & Naturally Sweetened
- Chewy, Fudgy, Delicious
- Less than 10 Ingredients
- Ready in about 30 minutes
Whole Food Feature: Cocoa (Powder)
- High in many minerals, including iron, magnesium, calcium, phosphorus, copper and manganese. Each have diverse roles in the body functions.
- High in phytochemical, flavonoids and antioxidants – higher than 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.
- 1 cup oat flour or all-purpose gluten free flour blend (see notes)
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/3 cup water
- 1/2 cup medjool dates, pits removed
- 1/2 cup maple syrup
- 1/2 cup tahini
Preheat oven to 350F (177C) and line a square 9inx9in baking dish with parchment paper to prevent sticking.
Place flour into a large mixing bowl. Add and mix in the cocoa powder and baking powder until well combined.
Add dates into blender or food processor and process until forms a smooth ball of paste. Add the water little by little while briefly processing until combined with the date paste into liquid mixture.
Add date mixture, tahini and maple syrup one by one into the dry ingredients while stirring to combine until everything is evenly mixed together and smooth.
Place and spread batter evenly into the prepared baking dish and smooth out the top to cover the base of the dish.
Bake in oven for about 15 to 20 minutes or until knife inserted into middle comes out relatively 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 whole wheat flour if not gluten free.
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!