Triple Layer Tahini Brownie Slice (Vegan)

Makes 12 small slices or 9 large

Brownie layer:
1/4 cup cocoa powder*
3 tbsps whole grain rye flour
1/3 packed cup sweet potato puree
3 medjool dates
1 tbsp rice malt syrup (or sub with another sticky liquid sweetener)
1 tbsp coconut oil, melted
1 tbsp plain soy milk or other dairy free milk
1/4 tsp baking powder
Pinch of salt

Tahini filling:
1/4 cup tahini (unhulled or hulled)
2 medjool dates
1 1/2 tsps maca powder
Generous pinch of salt

Dark chocolate layer:
1 1/2 tbsps cocoa powder
1 1/2 tbsps cocoa butter
2 tsps natural peanut butter (preferably unsalted)
1 tsp dairy free milk
1-2 tsps rice malt syrup or other liquid sweetener (add based on desired sweetness or omit for a bitter dark chocolate)

*I use Dutch cocoa powder (Van Huten), which goes through a unique alkali process resulting in a less acidic and thus more mild, cocoa flavor, so, if you are using regular cocoa powder, i.e. Hershey’s, replace the baking powder with a scant 1/4 tsp of baking soda (I say scant because these brownies aren’t very sweet and too much baking soda will leave an unpleasant chemical flavor).
*the cocoa butter helps solidify the tahini filling just enough to keep it from turning into an uncontrollable, gooey mess out of the fridge; you can, however, replace all of the cocoa butter in this three part recipe with coconut oil, but know that the tahini and dark chocolate layers won’t stay as solid at room temperature and will have to be eaten straight from the fridge/freezer! Also, know that the cocoa butter adds an extra oomph of fudgy texture and white chocolate flavor to the brownies and tahini filling, so that will be lacking in a coconut-oil-only slice (it would still be delicious though!!)


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