Olive Oil Tahini Brownies with Vegan Chocolate Ganache

If you’re not on the hunt for a new, healthy brownie recipe, feel free to keep scrolling. But for those who are… let me introduce you to my Olive Oil Tahini Brownies with a luscious Vegan Chocolate Ganache! These brownies are fluffy, cakey, and so light, you might mistake them for a pillow. They are also naturally gluten and dairy-free—though you’d never know it. Give them a try and let me know how they turn out!

Ingredients:

2 eggs (room temperature works best)
1/2 cup extra-virgin olive oil
1/4 cup tahini
2 tsp vanilla extract
1 cup + 3 tbsp coconut sugar
3/4 cup almond flour
3/4 cup cocoa powder
2 tbsp coconut flour
½ tsp baking powder
¼ tsp salt
Chocolate chips or chunks (add as much as you like)

For the Ganache:

1 cup chocolate chips
1 cup coconut cream

Instructions:

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, ensuring easy removal of the brownies after baking.
Mix Wet Ingredients: In a medium mixing bowl, beat the eggs until smooth. Add the extra-virgin olive oil, tahini, and vanilla extract. Whisk until the mixture is well combined and smooth. Next, incorporate the coconut sugar, mixing until fully dissolved.
Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, coconut flour, baking powder, and salt. Ensure there are no lumps.
Combine & Fold: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips or chunks, spreading them evenly throughout the batter.
Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for approximately 40 minutes, or until a cake tester or toothpick inserted into the center comes out clean, and the edges of the brownies start to pull away from the sides of the pan.
Cool: Allow the brownies to cool completely in the pan before slicing them into 8 pieces.
Make the Ganache: Warm the coconut cream in a small saucepan over medium heat until it’s just about to simmer. Remove from heat and add the chocolate chips. Whisk until you achieve a smooth, glossy ganache.
Top with Ganache: Spread the ganache over the cooled brownies. Let it set before serving.

Tips:

Storage: Keep these brownies in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Serving Suggestion: Enjoy these brownies on their own, or serve with a scoop of your favorite dairy-free ice cream for an extra indulgent treat.

Why You’ll Love This Recipe:

These Olive Oil Tahini Brownies are perfect for anyone looking for a healthy yet indulgent dessert. The unique combination of olive oil and tahini adds depth and richness, while the vegan chocolate ganache provides a silky finish. Whether you’re gluten-free, dairy-free, or just a lover of all things chocolate, this recipe is sure to satisfy your sweet tooth.

Happy baking! Don’t forget to share your results!