Vegan Brownies with Tahini and Halvah
INGREDIENTS
4 ounces (2/3 cup) pitted dates
3/4 cup olive oil, plus for pan greasing
1 1/2 cups spelt flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 cup plus 2 tbsp. unsweetened almond milk or oat milk
3/4 cup maple syrup
3/4 cup coconut palm sugar ( if you want sweeter brownies you can increase the amount to 1 cup)
1/2 cup tahini
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
4 ounces bittersweet chocolate, roughly chopped
3 ounces halvah finely crumbled ( about 2/3 cup)
4 teaspoons white sesame seeds
1/2 cup chopped toasted Marcona almonds or roasted cashew
1 teasp. flaky sea salt
PREPARATION
1-Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 min.
2-Heat oven to 350 degrees. Line a 13x9 inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.
3- Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.
4- Bake until the edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven,. sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temp. before eating.