I have a very, very serious sweet tooth. And after years of trying to tame my sweet tooth, I finally just embraced it and decided to indulge my sweet tooth regularly (and in most cases, daily) with moderation. What is life without some kind of daily indulgence to enjoy anyway, right?!
I’ve gotten pretty good at making easy and somewhat healthy-but-indulgent homemade sweet treats that aren’t crazy difficult to make and don’t require all kinds of health-food-world ingredients that people have to go hunt down in order to make them. Like these Dark Chocolate Brownies With Tahini Drizzle.
These beauties are made with only six ingredients (well, seven if you count the sea salt). And even better, you don’t even have to bake them. All you need is a food processor. Just give them a whiz in that baby, spread them out into a pan, and pop them in the freezer while you watch an episode of Dance Moms with your kids. (That might just be me…you can do whatever else you want to do while they set up.)
Note: you should be able to find all of these ingredients at your local grocery store and not necessarily a specialty or health food grocer. Almond flour can be found with other gluten-free flours in the baking aisle. Cacao powder and pure cocoa powder can be used interchangeably (cacao powder is a little less processed). Cacao nibs can definitely be found at a health food grocer. You can substitute dark chocolate chips for cacao nibs if you’d like, but the cacao nibs will be crunchier if you like that texture. Tahini is ground sesame seeds and will be found in the nut aisle with the other peanut and almond butters. And I like to use unsweetened shredded coconut here, but use whatever you’ve got or what you can find.
Dark Chocolate Brownies With Tahini Drizzle (Raw, Vegan, Dairy-Free, Gluten-Free)
Makes 16 brownies. Store covered in the refrigerator for up to a week.
- 2 cups medjool dates, pits removed
- 1 1/2 cups almond flour
- 1/2 cup almond butter
- 3/4 cup cacao powder
- 1/4 cup cacao nibs
- 1/4 cup shredded coconut
- Pinch of sea salt
- 2 tbsp tahini (my favorite is the 365 Everyday Value brand from Whole Foods, it’s the drizzle-iest)
- Place the almond flour, almond butter, cacao powder, and pinch of sea salt in the food processor and process until well combined (it doesn’t have to be completely smooth, just well combined.)
- Add the dates to the food processor and process well until the dates are incorporated with the other ingredients (again, doesn’t have to be smooth, just well combined).
- Add the cacao nibs and shredded coconut and pulse in quick spurts, just until they are well incorporated with the other ingredients. The batter should be chunky but all ingredients well combined.
- Spread the batter into a parchment paper-lined 8x8 baking pan. Using your hands, press the batter into the pan evenly and compactly. Take care to press into the corners and edges of the pan and all around, smoothing it out and pressing all the ingredients together tightly. This is an important step so that the brownies don’t fall apart when you’re cutting them. Place the pan of browies in the freezer for 15 minutes.
- Remove the pan from the freezer and drizzle the tahini all over the top of the brownies. Place the pan back in the freezer for 15 more minutes.
- Remove the pan from the freezer and carefully lift the parchment paper lining with the brownies out of the pan and onto a safe cutting surface. Carefully cut the brownies into 16 evenly-sized pieces, and store in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month.
If you make these Dark Chocolate Brownies With Tahini Drizzle or any of my other recipes, be sure to tag me on Instagram or Facebook so I can see how it turned out and share it on my page! Love, Elizabeth x