White chocolate Raspberry Tahini Brownies
Ok, so full disclosure these were devoured in under a half hour. Yep. Bring them to a vegan birthday party like I did, and you’ll be shelled out in under 30 minutes. I’ll admit, they are probably one of the most random creations I’ve made in a while, but they are pretty damn good.
You can totally skip the tahini if it’s not your thing, but I do recommend it, because who doesn’t like tahini? Anyways, I digress, and we’ll get onto the recipe today.
White Chocolate Raspberry Tahini Brownies
5 pitted medjool dates
2/3 cup runny tahini (I love seed + mill)
2/3 cup maple syrup
2 flax eggs (2 Tbsp ground flax + 6 Tbsp water let to set for 5 minutes)
1 tsp baking soda
1 tsp sea salt
2/3 cup cocoa powder
2/3 cup gluten-free all purpose flour blend (I use Bob’s Red Mill)
1/2 white chocolate bar chopped (I use iChoc)
1/4 cup fresh raspberries
1/4 cup dairy-free chocolate chips for drizzling (optional)
Method: Preheat the oven to 350F. In a food processor add the dates, tahini, and maple syrup. Add in the flax egg and pulse until smooth. Add in the cocoa powder, baking soda, salt, and flour in. Pulse until well combined. In a parchment paper lined 8 x 8 baking tray evenly distribute the mix (it can be a bit sticky so I recommend using a plastic spatula.). Top with the chopped white chocolate + raspberries. Bake for 25 minutes. Allow to cool fully for 30 minutes. Optional but suggested, while the brownies cool, melt 1/4 cup chocolate chips over a low heat and drizzle over brownies. Cut into 9 squares and enjoy!