Look no further for the best, fudgy Black Bean Tahini Brownies recipe that is nutritious while being free from nuts and gluten for those with dietary restrictions.
This recipe is a slight twist on my usual brownie recipe. I used tahini instead of almond butter, and garnished them with melted dark chocolate chips. They make a nutritious snack that satisfies your sweet cravings without refined sugar, plus they are free from nuts, gluten, flour, and oil.
Canned black beans: A source of plant protein, fibre, potassium, magnesium, and calcium
Tahini: Is made from ground sesame seeds and is typically used in hummus, salad dressings, and dips. It is particularly high in calcium, fibre, iron, potassium, and protein. Being a seed and not a nut, these Tahini Black Bean Brownies are a great choice for anyone with a nut allergy or as a school snack
Eggs: I always recommend organic eggs that were laid by happy chickens who roamed the land, saw sunlight, and were not fed antibiotics or pesticides
Cacao powder: We’re talking about the real deal here, not hot chocolate powder. Raw cacao is slightly bitter, and does not contain dairy or sugar
Vanilla extract: Pure extracts of vanilla bean (avoid the artificial vanilla extract) don’t contain sugar but still provide a really nice sweetness to this recipe
Maple syrup: Use pure maple syrup, not pancake syrup, for a deep, sweet and natural flavour
Baking powder: Just a bit of baking powder in this brownie recipe helps create a fluffy texture
Salt: We used 1/4 teaspoon of sea salt in the brownie batter, plus garnished the tops, along with melted chocolate, with coarse sea salt
Melted dark chocolate: To keep this recipe on nutritional point, go for the dark chocolate chips made from at least 70% cacao. You can always choose dairy-free if you have a dairy intolerance…or skip the extra chocolate in this recipe altogether
Fudgy brownies made with pureed black beans, natural sweeteners and tahini seed butter
