Vegan Tahini Brownies

Who said brownies aren't healthy?! These tahini brownies are gooey, fudgey, rich and taste like they should be totally indulgent; you'd never guess that they're vegan, paleo, gluten-free, grain-free and refined sugar-free!

When you think of tahini recipes, you likely immediately think of hummus, baba ganoush, sauces and dressings. Tahini, similar in texture to nut butters, but with a more savoury, slightly bitter flavour, can also be a wonderful addition to baking. These vegan tahini brownies are the perfect starting point for those new to baking with tahini, and they have never disappointed!


1 cup Tahini

1/2 cup Coconut Sugar

1/4 cup Maple Syrup

1 tsp Vanilla Extract

2 vegan 'eggs' - I have tried these brownies with flax eggs, chia eggs and LSA eggs. All of them work great so take your pick (the ones in the photo are LSA).

For flax, 2 tbsp Ground Flaxseed and 5 tbsp warm/room temp water.

For chia, 2 tbsp Chia Seeds and 6 tbsp water.

For LSA, 2 tbsp LSA and 5 tbsp warm/room temp water.

1/3 cup Cacao Powder

1 tbsp Coconut Flour

1/2 tsp Baking Soda

1/4 tsp Salt

1/3 cup Vegan Chocolate Drops

Optional add-ons - the brownies in the photo have freeze dried raspberries added. I've also tried adding dried blueberries, dried cranberries, walnut pieces and almond pieces. All are yummy, though maybe not all at once!


Optional drizzle for decoration:

2 tbsp Vegan Chocolate Drops

1 tsp Coconut Oil

Vegan gluten-free tahini brownies with icing sugar dusting displayed on a wood surface


  1. Prepare the vegan eggs by mixing your choice of flax/chia/LSA with the water and setting aside.
  2. Preheat oven to 175 Celsius and grease a 20x20cm pan. This is what I use but you can use bigger/smaller depending on how thick you like your brownies and just adjust the cooking and cooling time accordingly...or you could double the recipe, use a 20x20 and enjoy super thick brownies!
  3. Mix the tahini, coconut sugar, maple syrup, vanilla extract and vegan 'eggs' until smooth. 
  4. Add cacao, coconut flour, baking soda and salt.
  5. Fold in the chocolate drops and any add-ons.
  6. Bake for about 25 minutes. Don't over-bake because they'll turn cakey and you'll lose the gooeyness, but under-bake and they'll never hold their shape.
  7. Cooling time is key for these! Don't try to cut them straight away; they'll just melt in your hands. Leave them for a good 5 minutes or so.
  8. Once cooled, you can dive straight in, or make an optional chocolate drizzle by melting the chocolate drops and coconut oil in a small saucepan and then drizzling over the tahini brownies.



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