Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires 

These brownies are amazing! The tahini adds a subtle nuttiness while the combination of dates and olive oil keep them deliciously moist. Keep them plain or top with your favourite nuts or even a drizzle of vegan caramel.

1 tbsp chia seeds*
3 tbsp water
½ cup dates
¼ cup hot water
½ cup dark chocolate chips
½ cup tahini (at room temperature)
2 tbsp olive oil
1 tsp vanilla
1 cup non-dairy ‘milk’ (oat, almond or coconut)
½ cup flour
½ cup cocoa powder
½ cup sugar (I prefer coconut or raw)
1 tsp baking powder

Mix the chia seeds with the 3 tbsp of water and allow them to swell.

Place the dates in a food processor along with the chocolate and hot water and whizz until you have a puree. Mix the tahini well before measuring out as it tends to separate in the jar. Add the tahini, olive oil, vanilla and milk to the date puree along with the chia gel and whizz to combine well. Fold in the remaining ingredients and pour into a greased 20 x 20cm tin.

Bake at 180°C for 35–45 minutes or until a skewer inserted comes out clean.

*Ground chia seeds work best if you can find them, but whole ones will still work.

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