Protein Flourless Tahini Brownies with Sesame Seeds



1 can (400g) black beans or chickpeas, rinsed and drained
125g tahini
200g dark chocolate (vegan-friendly), melted
200g coconut sugar (or any other vegan granulated sugar)
60ml melted coconut oil (or vegetable oil)
60ml unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon tapioca flour/starch
2 tablespoons sesame seeds (for topping)


Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and line an 20x20cm (8x8 inch) baking pan with parchment paper.
Melt the dark chocolate either using a double boiler or in the microwave until smooth. Let it cool slightly.
In a food processor, blend the black beans or chickpeas, tahini, melted dark chocolate, coconut sugar, melted coconut oil, applesauce, vanilla extract, and tapioca flour until smooth and well combined.
Pour the batter into the prepared baking pan, spreading it evenly.
Sprinkle the sesame seeds evenly over the top of the batter.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Remove from the oven and let the brownies cool completely in the pan before slicing.
These vegan tahini brownies made with black beans or chickpeas, tapioca, and melted dark chocolate offer a rich and indulgent treat with a fudgy texture. Enjoy the delightful combination of nutty tahini and decadent dark chocolate in every scrumptious bite!
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