Rich and fudgy, these Vegan Brownies With Berries And Tahini are as wholesome as they are delicious!
There’s just something about a fresh batch of brownies that never fails to turn my day around for the better! Recently, I found myself craving a chocolate-rich treat that wouldn’t undo my healthy eating habits or leave me with a sugar crash. That’s when I came up with this recipe, which delivers on chocolaty goodness without compromising my nutritional goals. It’s a vegan treat made with natural ingredients that will be a guaranteed hit with the whole family.
The tahini in this recipe provides a slightly savory and nutty base that adds to the complexity of the rich chocolate flavor. Berries lend a pop of tarty-sweet brightness to every bite, and coconut sugar adds subtle sweetness. Unsweetened cocoa ties everything together with a deep, chocolaty flavor. The result? A brownie that tastes decadent but is full of wholesome ingredients that you can truly feel good about.
Tips and tricks to customize this brownie recipe
One of my favorite parts of this recipe is just how many different ways you can adapt it to make it your own! If you’d like to mix up the fruit in this recipe, you could swap the dried goji berries and blueberries with dried cherries, cranberries, or even figs. Looking to add an extra crunch to this dish? Feel free to add chopped pecans, walnuts, or pumpkin seeds. And if you love chocolate as much as I do, go ahead and stir a handful of vegan chocolate chips through your batter. You could also drizzle melted chocolate over your brownies once they have cooled. For a bit of flavor elevation, I’d recommend adding a pinch of cardamom, cinnamon, or cayenne pepper to accentuate the cocoa in this recipe. Finally, if you don’t happen to have any tahini on hand, you could also substitute this ingredient with cashew butter, almond butter, or sunflower seed butter. Take some time to explore these and other substitutions and additions until you find the exact combination that works best for you!
How do I store leftovers?
If you don’t gobble up your entire batch of brownies in one sitting, you can certainly store your leftovers to enjoy later! After your brownies have cooled, simply transfer leftovers to an airtight container. You can store them at room temperature for up to 3 days or in the fridge for up to 1 week. For even longer storage, you can also freeze these brownies for as long as 3 months. Double-wrap them in plastic and transfer them to a Ziploc bag or freezer-safe container. When you’re ready to enjoy frozen leftovers, simply thaw them at room temperature or warm them gently in the microwave until you get that fresh-baked feel.
Serving suggestions
In my book, brownies will always be a dessert that can stand alone! But another amazing part of this recipe is just how easy it is to pair with a range of other delights. For an unforgettable dessert experience, consider pairing your brownies with a scoop of Coconut Milk Ice Cream or Sugar-Free Frozen Yogurt. You could also top your brownies with a dollop of Strawberry Whipped Cream or this Chocolate Whipped Cream. For a midday pick-me-up, I recommend serving your brownies with an Iced Matcha Latte or a Chai Latte.
Ingredients
- 2/3 cup tahini
- 1/2 cup + 2 tablespoons mixed berry and banana baby food
- 1/2 cup coconut sugar packed
- 1/2 tablespoon raw vanilla extract
- 1/2 tablespoon raw apple cider vinegar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup goji berries
- 1/4 cup dried blueberries roughly chopped
Instructions
- Preheat oven to 350°F and line the bottom of an 8×8-inch pan with parchment paper, rubbing the sides generously with coconut oil or coconut oil spray.
- In a large bowl, beat together the tahini and baby food with an electric mixer until creamy and combined.
- Add in the coconut sugar, vanilla, and apple cider vinegar and beat again until well mixed.
- Add the cocoa powder, coconut flour, baking soda, and salt into the bowl and stir until well mixed, scraping down the sides as needed. Stir in the goji berries and blueberries.
- Transfer the batter to the prepared pan and spread evenly. Let stand for 5 minutes so that the coconut flour can begin to absorb the moisture.
- Bake until a toothpick inserted in the center comes out clean and the brownie has risen slightly, about 30 minutes. Let cool on the counter for 30 minutes and then transfer to the refrigerator to let cool completely, about 30 minutes.
- Slice and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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