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Vegan Tahini Brownies (Fudgy and Gluten-Free)

Prep Time30 mins
Cook Time30 mins
Cooling and Assembly25 mins
Total Time1 hr 25 mins
Servings: 12
Calories: 271kcal
Author: Nisha Vora


  • 6 tablespoons aquafaba
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup almond flour or almond meal
  • 2 tablespoons oat flour (certified gluten-free as needed)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt

1 tablespoon pumpkin pie spice (can sub store-bought)

  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 cup cooked honeynut squash*, mashed well into a puree
  • 1/2 cup smooth tahini, at room temperature**
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark chocolate chunks or vegan chocolate chips


  • 2 tablespoons dark chocolate chunks or vegan chocolate chips
  • 2-3 tablespoons roasted hazelnuts (or almonds), chopped (optional)
  • Coarse sea salt or flaky sea salt

Chocolate Ganache

  • 3 ounces dark chocolate, roughly chopped
  • 4 teaspoons coconut oil (I prefer the refined variety for a more neutral taste)
  • 1/3 cup coconut cream (from a can of full-fat coconut milk or from a can of coconut cream)
  • A pinch of sea salt


  • Preheat oven to 350°F/175°C. Line a 8x8-inch pan with parchment paper.
  • In a medium bowl, sift together the cocoa powder, almond flour, oat flour, baking soda, salt, and pumpkin pie spice.
  • Pour 6 tablespoons of the liquid from a can of chickpeas into a small bowl. With an electric mixer, beat the aquafaba on medium speed until it starts to get foamy, 60-90 seconds.
  • In a large bowl, beat together the honeynut squash puree, tahini, maple syrup, and coconut sugar until combined. Add in the aquafaba and vanilla and beat until just combined.
  • Add the dry ingredients to the wet ingredients, and stir to combine with a wooden spoon until smooth and just combined.
  • Using a silicone spatula, fold in the 1/2 cup dark chocolate chunks.
  • Add the batter to the prepared baking pan and spread out, smoothing with a spatula. Bake for about 30 minutes, or until a knife inserted in the middle comes out mostly clean and the edges begin to pull slightly away from the pan. Cool the brownies on a wire rack for 20 minutes before adding the ganache.
  • Make the Chocolate Ganache: Create a double boiler on the stove. Once the water is simmering, add the chopped chocolate and coconut oil, whisking until the chocolate is smooth and melted. Off the heat, stir in the coconut cream and a pinch of sea salt and whisk until well combined.
  • Spread the ganache over the brownies and top with the 2 tablespoons dark chocolate chunks, chopped hazelnuts, and flaky sea salt. For a firmer brownie, store the brownies in the refrigerator.


Recipe Notes
* You can sub honeynut squash with (a) canned pumpkin puree, (b) cooked & mashed butternut squash (or canned), or (c) cooked & mashed sweet potato (or canned). Pumpkin and butternut squash are less sweet than honeynut squash, so you may want to add an extra tablespoon or two of coconut sugar. On the other hand, sweet potato is sweeter than honeynut, so consider scaling down the sugar by a tablespoon or so.
** My favorite tahini brands: Soom Tahini, Seed + Mill, and the Whole Foods 365 brand. I do not recommend using refrigerated tahini, as it gets very thick and can change the texture of the batter.