Vegan Pumpkin Tahini Rigatoni
Creamy, cozy, and packed with fall flavor, this Vegan Pumpkin Tahini Rigatoni is the ultimate comfort dish for chilly nights….
Indulge in rich, fudgy goodness with these No-Bake Chocolate Covered Brownies—a guilt-free treat that’s easy to make! Made with naturally sweet Medjool dates, creamy tahini, and cocoa powder, these brownies are dipped in luscious dark chocolate for an irresistible finish. Perfect for a quick snack or dessert, they require no baking and are ready in no time!
- Prep time15 minutes
- Chill time2–3 hours
- Servings4
- DifficultyEasy
Ingredients
- 200g Medjool dates
- 120ml tahini
- 5 tbsp cocoa powder
- 1/4 tsp salt
- 150g dark chocolate
Instructions
- Add the dates to a food processor along with the tahini and blend until you have an even mixture.
- Add the cocoa powder and salt and blend again to combine.
- Press the mixture into a cake tin lined with baking paper – I used a 22×12 cm loaf tin.
- Freeze for 30 minutes, then slice into 8 squares. You can make smaller bite size version if you prefer.
- Dip each brownie into the melted chocolate, then place on a chopping board lined with baking paper and refrigerate until the chocolate is set.
- Store in an air-tight container at room temperature or in the fridge for up to 5 days.Enjoy!
FAQs
Does this recipe need baking?
Indulge in rich, fudgy goodness with these No-Bake Chocolate Covered Brownies—a guilt-free treat that’s easy to make!
How long should this chill?
Store in an air-tight container at room temperature or in the fridge for up to 5 days.Enjoy!
