Vegan Chocolate Tahini Fudge Brownies
Quick and Easy to bake, these chocolate tahini fudge brownies are vegan and refined sugar free. They contain sweet potatoes and healthy fats from tahini, chia seeds and coconut oil, making them a guilt-free snack or dessert.
Ingredients
- 100 grams Dark Chocolate Atleast 80% dark
- 2 medium sweet potatoes baked and mashed
- 3 tbsp coconut oil unrefined virgin
- 1 cup coconut sugar App. 180 grams
- 4 tbsp tahini See note on un-hulled or hulled
- 1 tbsp raw honey or liquid sweetener of choice
- 2 tbsp chia seeds Mixed with 6 tbsp water
- 3/4 cup plain wheat flour App. 110 grams
- 1/2 tsp cinnamon powder
- 1/4 tsp sea salt
- 1/2 cup walnuts chopped
Instructions
- Preheat oven to 180 deg Centigrade (350 deg F)
- Line a 8x8 square baking tray with parchment paper and set aside
- Make the chia eggs by combining the 2 tbsp chia seeds with 6 tbsp of water to form a thick gelatinous liquid. Set aside until you melt the chocolate.
- Place the chocolate bar, coconut oil and sugar in a heat proof bowl. Place this bowl over a pan of simmering water to melt the chocolate. It should be melted in a 3-5 minutes.
- Place all the dry ingredients (flour, cinnamon powder, salt) in a bowl and mix well
- Pour over the melted chocolate, mashed sweet potato, 3 tbsp of tahini paste, chopped walnuts and chia eggs into the dry ingredients. Mix all ingredients and combine well using a spatula. Use your hands to combine if required. A sticky dough mass will be formed.
- Using a spatula layer over the chocolate dough mass into the square baking tray and spread evenly.
- Using the remaining 1 tbsp tahini paste, mix in the honey and 2 tbsp of water to form a thick paste. Pour this paste over the chocolate dough . Swirl around the tahini paste with a skewer to create a marbled look. Optional but at this stage you can sprinkle few flakes of sea salt (like Maldon) if you want a more sweet-salty topping
- Bake the tray in a pre-heated oven at 180 deg centigrade for 20 min. After 20 min check with a skewer and the brownie batter should be dense but not wet. The tahini paste will have dried up and will have a marbled look like below.
- Cool on a wired rack before refrigerating for about 8 hours. This is to ensure the brownies set properly. Then cut the cold brownie tray into 16 squares.
Notes
I prefer un-hulled tahini which is darker and more nutty in flavour. The hulled variety is lighter and not too intense. Depending on your taste preference, use either hulled or un-hulled tahini.