I've recently had some requests for nut-free options so that's one of the reasons behind these Tahini Lentil Brownies.
They're also oil-free and gluten-free but trust me, no one will know they're healthy!
Tahini is actually made from ground sesame seeds.
It's high in protein and antioxidants with anti-cancer properties.
If you're not a fan of tahini, it can easily be subbed for peanut butter or another nut butter you prefer.
With lentils and tahini, this is a dessert that can be used as your protein!
Lentils is one of my favorite proteins because it's also great for gut health.
They're a prebiotic food that actual feeds the good gut bacteria.
I'm always trying to eat more of them, and having them in dessert form is even better!
These healthy vegan brownies are super simple to make.
Basically, just throw all the ingredients in the food processor, mix and bake.
Great for satisfying a sweet tooth and they make a simple sweet treat for your Valentine too! ❤️
Tahini Lentil Brownies
Ingredients
- 1 1/2 cups or 1 (15oz) can Lentils (cooked)
- 1 cup Coconut Sugar (or date sugar)
- 6 tbsp Cacao Powder
- 5 tbsp Tahini
- 3 tbsp Ground Flaxseed
- 1/2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tbsp Apple Cider Vinegar
- 1/3 cup Dark Chocolate Chips
Instructions
- Preheat oven to 350. Drain and rinse lentils. Place them in the food processor and blend until they've all broken up. Add the coconut sugar, cacao powder, tahini, ground flax, vanilla and blend that together. Then add in the vinegar and baking soda, blend until everything is combined really well. Lastly, add in the dark chocolate chips and either mix or pulse until they've mixed around.
- Line a 9x9 pan with parchment paper. Pour the brownie mix in. Make sure to evenly smooth out the batter with a spatula. To get the swirl on top, drizzle with tahini and then swirl with a toothpick or knife. Place brownies in the oven and cook for 30 minutes. Allow them to cool before serving. Store in an air-tight container in the refrigerator up to 5 days.
How much nut butter. Not there in the ingredients
That was a typo in the instructions that I fixed. There's only tahini, but you can replace the tahini with a nut butter if you like.
Could I replace the date/coconut sugar with regular sugar? Where I live those sugars aren't readily available/cost efficient :( Can I also replace the apple cider vinegar with another type of vinegar? Also another product not readily available (I live outside of the US).
Yes! Both of those replacements will work. :) I'd love to hear how they turn out.
Better after cooling, and picky eater approved! I tried these after I thought they were cooled (couldn’t wait more than an hour) and didn’t love them. Husband tried much later and loved them-and he prefers ‘mainstream’ desserts. So glad he liked them-and I def love them day after cause they’re still fudgy and creamy. Thanks!!!
Yes, cooling them is a must! Glad y'all liked them :)
Hi Megan, these look great! But which type of lentils? Thanks!
You should be able to use any of them. I've used black and brown for this one.
So Yummy! Our little one loves helping make(and taste testing) these! They are a hit!
Hi Megan, would like to replace the sugar with organic date syrup. Do you have any idea how much I should use or with what to compensate the liquidity of the dough to keep the same structure? Thanks
You could do 3/4 cup date syrup, but I'd probably add in 1/4th cup of Almond or Oat flour so it doesn't change the texture too much.