Vegan brownies with tahini frosting

Name: Vegan brownies with tahini frosting
Prep time: 30 min
Total time: 60 min
Yield: 16
Ingredients: 175 g white flour; 250 g sugar; 50 g icing sugar; 25 g cocoa powder; 1 tsp instant coffee; 125 g tahini (sesame paste); 3 dl almond drink; 85 g vegan butter substitute; 1 dl oil; ½ tsp salt; ¼ tsp sea salt; 1 tbsp sesame seeds; 250 g vegan dark chocolate

Total: 1 hr | Active: 30 min.

vegan, lactose-free

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Jazz up your brownies with thick, creamy tahini frosting! If you’ve never tried tahini in a dessert before, then you have a treat in store. The nutty, creamy flavour goes perfectly with the moist, soft brownie and complements this rich treat beautifully.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 16 pieces

Dry ingredients
175 g	white flour
½ tsp	salt
250 g	sugar
25 g	cocoa powder

Brownie mixture
250 g	vegan dark chocolate, finely chopped
1 tsp	instant coffee
1 tbsp	water, boiling
3 dl	almond drink
1 dl	oil

Frosting
125 g	tahini (sesame paste)
85 g	vegan butter substitute, cut into pieces
50 g	icing sugar
¼ tsp	sea salt
1 tbsp	sesame seeds

How it's done

Dry ingredients

Mix the flour, salt, sugar and cocoa powder in a bowl.

Brownie mixture

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dissolve the coffee in boiling water. Add the chocolate, coffee, almond milk and oil to the dry ingredients, mix until smooth. Transfer the mixture to the prepared tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.

Frosting

Puree the tahini and butter in a blender for approx. 4 mins. until smooth. Add the icing sugar and salt, puree for approx. 3 mins. Cut the brownies into slices, top with the frosting, sprinkle with the sesame seeds.

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