Vegan Tahini Brownies (Fudgy and Gluten Free)
From: Ian Seddon's Cookbook
🥘 Ingredients
- aquafaba 6 tbsp
- unsweetened cocoa powder ½ cup
- almond flour or blanched almond meal ¾ cup
- oat flour 2 tbsp
- baking soda ½ tsp
- sea salt ¼ tsp
- ground cinnamon 1 ½ tsp
- ground ginger ½ tsp
- ground nutmeg ½ tsp
- ground cloves ¼ tsp
- ground allspice ¼ tsp
- cooked honeynut squash ½ cup
- smooth tahini ½ cup
- pure maple syrup ¼ cup
- coconut sugar ½ cup
- pure vanilla extract 1 tsp
- dark chocolate chunks or vegan chocolate chips ½ cup
- dark chocolate chunks or vegan chocolate chips 2 tbsp
- roasted hazelnuts or roasted almonds 2-3 tbsp
- Coarse
- dark chocolate 3 oz
- coconut oil 4 tsp
- coconut cream from a can of full-fat coconut milk or from a can of coconut cream 0.33 cup
- A
If you bought rolled oats instead of oat flour, you can make your own oat flour simply by grinding up the rolled oats in a food processor until they are very finely ground. If pumpkin season is long gone and you don’t want a subtle pumpkin-y flavor, just omit the spices. I still like to use a bit of cinnamon (about 1/2-1 tsp). To cook the honeynut squash, I recommend slicing it in half (vertically) and brushing the flesh with a thin layer of refined coconut oil (or other neutral oil) and dust with cinnamon. Bake in the oven, flesh side down on a baking sheet, at 400°F / 200°C for 20-25 minutes until fork tender. Alternatively, you could also steam the honeynut squash. Don't skip the chocolate ganache! It's a necessary component in this recipe. Be sure not to over bake the brownies. In this case, I checked at 25 minutes but ended up giving them 30 minutes because they seemed a bit too fudgy at 25 minutes. They might not look done, but if you over bake them, they will be dry and not fudgy. Storage: For a firmer brownie, store the brownies in the refrigerator.
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1Gather: aquafaba , unsweetened cocoa powder , almond flour or blanched almond meal , oat flour , baking soda , sea salt . For the 1 tbsp pumpkin pie spice (can sub store-bought) (see note 2): ground cinnamon , ground ginger , ground nutmeg , ground cloves , ground allspice , cooked honeynut squash , smooth tahini , pure maple syrup , coconut sugar , pure vanilla extract , dark chocolate chunks or vegan chocolate chips . For the toppings: dark chocolate chunks or vegan chocolate chips , roasted hazelnuts or roasted almonds , Coarse sea salt or flaky sea salt. For the chocolate ganache (see note 4): dark chocolate , coconut oil , coconut cream from a can of full-fat coconut milk or from a can of coconut cream , A pinch of sea salt.
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2Preheat oven to 350°F / 175°C. Line an 8x8” ( timer L) pan with parchment paper.
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3In a medium bowl, sift together the cocoa powder, almond flour, oat flour, baking soda, salt, and pumpkin pie spice.
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4Pour 6 tbsp of the liquid from a can of chickpeas into a small bowl. With an electric mixer, beat the aquafaba on medium speed until it starts to get foamy, 60-90 seconds.
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5In a large bowl, beat together the honeynut squash puree, tahini, maple syrup, and coconut sugar until combined. Add in the aquafaba and vanilla and beat until just combined.
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6Add the dry ingredients to the wet ingredients, and stir to combine with a wooden spoon until smooth and just combined.
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7Using a silicone spatula, fold in the 1/2 cup dark chocolate chunks.
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8Add the batter to the prepared baking pan and spread out, smoothing with a spatula. Bake for about 30 minutes (checking at 25 minutes – see Note 5), or until a knife inserted in the middle comes out mostly clean and the edges begin to pull slightly away from the pan. Cool the brownies on a wire rack for 20 minutes before adding the ganache.
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9Make the Chocolate Ganache: Create a double boiler on the stove. Once the water is simmering, add the chopped chocolate and coconut oil, whisking until the chocolate is smooth and melted. Off the heat, stir in the coconut cream and a pinch of sea salt and whisk until well combined.
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10Spread the ganache over the brownies and top with the 2 tbsp dark chocolate chunks, chopped hazelnuts, and flaky sea salt. For a firmer brownie, store the brownies in the refrigerator.