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Fudgy Tahini Swirl Brownies (Vegan/Oil-Free/Nut-free)

March 2, 2018 By Lisa Kitahara 14 Comments

Rich, fudgy and full of chocolatey goodness with the perfect amount of Tahini swirls. They’re vegan, gluten free, nut free & oil-free using a hidden ingredient that everyone loves! 

You guys, I’m feeling super happy. Why? Because 1. It’s friday. 2. I’m holding these delectable brownies in my hands as we speak & 3. Meg (@withalmondbutterontop) & I get to share our brownie recipes with you today!

Is there ever a specific time of the day when brownies arn’t a good idea? I think not. Brownie’s can be enjoyed at any time of the day in my book.

See and feel the brownies through these images- it is always a good time for brownies- so grab those ingredients and start baking (you won’t be disappointed).

It is delectably fudgy, in and out packed with rich chocolatey goodness with the perfect amount of tahini peeping through to your taste buds. They’re elegant, bold and crowd pleasing- just as good as they look.

NOW… if for some reason you don’t like tahini- feel free to sub with any other nut/seed butter of your choice. Or skip the swirls all together. OR try my gal Meg’s Chocolate Fudge Brownies. They are made out of tahini, HOWEVER you can’t taste it! They’re naturally sweetened, gluten-free and nut free. Also, can we just take a second to admire that drizzle over the brownies… yum.

Now, it’s time to get your brownie game on. If you make these brownies, please share it and let me know what you think by tagging me on Instagram @okonomikitchen, I love seeing all of your tasty recreations!

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Fudgy Tahini Swirl Brownies (Vegan/Oil-Free/Nut-free)


  • Author: Lisa Kitahara
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Ingredients

  • 3 tbsp tahini
  • 1.5 tbsp maple syrup
  • 1–2 tbsp soy milk (depending on how runny your tahini is)
  • 1 tsp maca powder
  • pinch of salt
  • 1 small avocado (approx 1/2 c)
  • 2/3 cup non-dairy milk
  • 1/3 c maple syrup
  • 1/2 tsp vanilla
  • 1/3 c coconut sugar
  • 1 c super fine oat flour*
  • 1/2 c cacao powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/3 c chocolate chips

Instructions

  1. Pre-heat oven to 180C (350F)
  2. In a bowl, mix together the tahini, maple syrup, maca powder and salt. Add in 1 tbsp of almond milk and mix. Depending on how runny your tahini is, you may need to add 1 tbsp more. The consistency should be thick, but viscous enough for it to be able to swirl.
  3. In to blender, blend the avocado, almond milk, maple syrup, coconut sugar and vanilla extract.
  4. Into a bowl, sift in your flour, cacao powder and baking soda. Then add the pinch of salt and mix.
  5. Pour in the liquid into the dry ingredients and mix until combined.
  6. Fold in your chocolate chips and then pour it into a square 8×8 parchment lined pan
  7. Swirl in your tahini mixture. Here is a good video on how to make beautiful swirls!
  8. Bake in the oven for 25 minutes (It should be done when you you poke a fork through and it comes out clean!)

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

Filed Under: All recipes, Gluten-free, Sweets Tagged With: dairy free, gluten free, nut free, oil free, snacks

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Reader Interactions

Comments

  1. Jade

    March 3, 2018 at 6:36 am

    These look amazing and I want to make them but my roommate is allergic to nuts and contrary to how you’re billing these brownies, there is almond in both the brownies and the tahini swirl. Maybe I’ll try using soy milk instead…

    Reply
    • Lisa Kitahara

      March 16, 2018 at 12:01 pm

      Hi Jade!

      So sorry, I’m so used to typing in almond milk but I actually used soy milk for this recipe because I was at home and my family drinks soy! Of course, any plant milk can be used 🙂

      Reply
  2. stacey

    March 3, 2018 at 8:07 am

    im not a fan of coconut sugar. What other sweeter would you personally use for this recipe?

    Reply
    • Lisa Kitahara

      March 16, 2018 at 12:01 pm

      Un-refined cane or maple sugar 🙂

      Reply
  3. Ana

    March 12, 2018 at 6:27 pm

    I tried to use avocado in baking once and never tried again because the brownies turned out to be quite bitter and disgusting. Do you have any idea why it could have happened?

    Reply
    • Lisa Kitahara

      March 16, 2018 at 12:02 pm

      Hi Ana! Hmm, it might not have been the avocado but another part of the recipe if it was too bitter. Or, maybe the avocado wasn’t ripe enough? Not enough sugar? Used a dark cocoa powder? Sorry I’m not sure unless I’ve seen and tested the recipe myself!

      Reply
  4. Rachel

    March 21, 2018 at 1:23 am

    Hi, what type of gluten free flour did you use? Thanks, this recipe looks so yum👍🍴✌

    Reply
    • Lisa Kitahara

      March 22, 2018 at 2:23 am

      I used Bob’s Red Mill, Thank you!

      Reply
  5. sarah

    April 12, 2018 at 7:11 pm

    These look delicious <3
    Can I use oats flour in this recipe ?
    bec I don’t have gluten-free flour :'(

    Reply
  6. Kavita

    January 20, 2020 at 4:57 am

    I don’t have any maca powder – would it be ok to omit it from the recipe? Should I sub it with something else? Thanks!

    Reply
    • Lisa Kitahara

      January 20, 2020 at 10:37 pm

      Hi Kavita,

      Yes you can omit the maca 🙂

      Reply
  7. Cat

    April 19, 2020 at 4:56 pm

    Made these over the weekend and loved them! I used peanut butter because I didn’t have tahini on hand. Very nice treat for afternoon teatime. 🙂

    Reply
  8. Raven

    May 7, 2020 at 11:41 am

    couid I use almond flour or oat flour if I don’t have all purpose flour?

    Reply
    • Lisa Kitahara

      May 7, 2020 at 11:46 am

      I haven’t personally tried it in this recipe but I think oat flour will work but please note the texture may slightly differ. Let me know how it goes!

      Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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