For the Brownie Layer:
- 1 cup dates, pitted (Medjool dates work well)
- 1/2 cup raw white tahini
- 1/4 cup raw cacao powder (or unsweetened cocoa powder)
- 1/2 cup nuts (such as walnuts or almonds)
- A pinch of salt
For the Tahini Frosting:
- 1/4 cup tahini
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon coconut oil, melted
In a food processor, add the pitted dates and pulse until they form a sticky paste.
Add in the tahini, raw cacao powder, raw nuts, and a pinch of salt. Process until all the ingredients are well combined, and the mixture begins to clump together.
Line an 8x8-inch (20x20 cm) square baking dish with parchment paper, leaving some overhang on the sides for easy removal.
Transfer the brownie mixture into the prepared dish. Use a spatula or your hands to press it down evenly and firmly.
In a small bowl, whisk together the tahini, maple syrup (or agave nectar), and melted coconut oil until it forms a smooth, pourable frosting.
Pour the tahini frosting over the brownie layer, spreading it evenly.
Place the dish in the refrigerator for about 2-3 hours to allow the brownies to set.
Once set, use the parchment paper overhang to lift the brownies out of the dish. Place them on a cutting board and slice into squares.
Enjoy your raw, plant-based tahini brownies! They're a delectable, no-bake treat that's perfect for dessert or an energy boost.
These raw tahini brownies are a wholesome, guilt-free indulgence that's packed with flavor and nutrients. 🍫🌱