Vegan Tahini Brownie Batter Dip
If you’re looking for an easy Valentine’s Day dessert you can whip up in under 10 minutes but is still sure to impress and make you feel indulgent, we have the recipe for you! This Vegan Brownie Batter Dip is our favorite tahini-based dessert dip. Serve it on a platter with pretzels and strawberries for date night or any time you really want a wow-factor! This is an amazing (ps: it’s also healthy) tahini dessert, and if you’ve never tried tahini in a dessert before, get ready for your life to change.
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It’s no secret I’m a BIG fan of tahini. But honestly, I found this love later in life. And when I did finally discover the wonder that is tahini, I used it mainly for savory recipes. And hummus, of course.
But lately (inspired by our favorite Soom tahini), I started wondering: What else can I do with tahini?
I had eaten tahini in desserts before (hello, tahini milkshakes from Goldie), but I had yet to create a tahini dessert recipe for the blog. Well, all that ends today with this EPIC, easy, and delicious Vegan Tahini Brownie Batter Dip!
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Why We Love Tahini Brownie Dip
- The flavor is deep and luscious and just super indulgent. Everything we want in a romantic Valentine’s Day dessert!
- It’s easy and quick to make. Melt some chocolate, mix everything together, make it pretty on a platter (or eat it with a spoon out of the mixing bowl at the kitchen counter in your pajamas…we see you, friend).
- It’s actually pretty healthy! Compared to other brownie batter dip recipes that are loaded with sugar, butter, and cream cheese, I’ll take this healthier version any day of the week!
Tahini Brownie Batter Dip Ingredients
You only need 6 ingredients to make this vegan brownie batter dip:
- Tahini – You want to use something with a great quality and flavor. Our go-to tahini is always Soom!
- Dark Chocolate Chips – Make sure to check the ingredients to ensure the brand you’re using is vegan-friendly.
- Maple Syrup – Use the good stuff!
- Non-Dairy Milk – We like vanilla oat milk!
- Vegan Vanilla Protein Powder – A key ingredient that creates an almost gooey dip texture. SO GOOD!
- Sea Salt
The full recipe with ingredient amounts and directions can be found in the recipe card at the bottom of this post.
Substitution Tips
If you need to substitute an ingredient above, here are our best tips:
For the tahini: We LOVE the flavor tahini adds to this dip. If you don’t have it though, you could try substituting your favorite nut butter like peanut butter or cashew butter. However, the flavor of the dip will be vastly different from this one, so you may need to adjust the other flavors in the dip accordingly.
For the chocolate chips: If you don’t have (or don’t want to melt) chocolate chips, you can sub 3 Tbsp vegan-friendly chocolate sauce (many chocolate sauces are “accidentally” vegan and made without dairy, so just check the ingredients!).
For the maple syrup: You could sub agave for the maple syrup, but again, the flavor will be a bit different.
Non-dairy milk options: Use whatever non-dairy milk you have on-hand. Canned coconut milk works too. So would a little plain or vanilla vegan yogurt mixed with water to thin.
Notes on protein powder:
We suggest using a plant-based protein powder that is either unsweetened or sweetened lightly with cane sugar and NOT Stevia.
The only two protein powders we use are: The unsweetened vanilla soy protein from 365 Everyday Value and the vanilla protein from Vega’s Protein Made Simple line (this is the only line they have that does NOT use Stevia).
If you don’t have protein powder, you can leave it out for a thinner dip and add ½ tsp vanilla extract. You could also sub powdered sugar and cut the maple syrup entirely.
How to Make Tahini Brownie Dip
This vegan tahini brownie dip takes less than 10 minutes to put together, making it the PERFECT lazy (but decadent) vegan dessert!
First, melt the chocolate chips.
Carefully melt your chocolate chips over low heat on the stove, stirring constantly until almost completely melted. Then, remove from heat and stir until the chocolate is completely melted.
I’ve also melted the chocolate chips using a mixing bowl over a pan of boiling water for a makeshift “double-boiler”. I’m always nervous about melting chocolate in the microwave for fear of burning it.
Then, whisk together all the ingredients.
Use a rubber spatula to transfer the chocolate to a small mixing bowl and add the tahini, non-dairy milk, and maple syrup. Use a small whisk or a fork to mix until everything is completely combined.
Then, whisk in the salt and protein powder until everything is combined. The texture should be pretty thick and kind of bouncy.
Finally, taste and adjust.
Taste and add more maple syrup if you’d like it sweeter. If you’d prefer a thinner texture, whisk in a little more non-dairy milk.
How to Serve Tahini Brownie Batter Dip
This dip is fancy enough to serve at a dinner party or date night, but it’s also easy enough to soothe a weeknight sweet tooth!
Dessert Platter: Serve your tahini brownie batter dip on a platter with strawberries, pretzels, apples, and/or graham crackers!
Toast Spread: It occurred to me after diving into leftovers of this vegan brownie batter dip, this would make a fantastic chocolatey toast spread!
Waffle / Pancake Topping: This tahini dessert dip would make the perfect topping for all your special breakfast occasions (served with champagne of course). Talk about indulgence!
How to Store Leftover Vegan Brownie Dip
Store leftover tahini brownie dip in an air-tight container in the fridge for up to a week. I haven’t tried storing it in the freezer, but I think it would do well for up to a month at least. The dip will thicken considerably when chilled, but I actually like that!
More Vegan Dessert Recipes:
When you try this vegan tahini brownie batter dip, we’d love to know how it goes! Rate the recipe and leave a comment below or tag us in your splendid shots on Instagram. If you’re not already hanging out with us over there, we are @theplantpowercouple with the “the”.
Enjoy!
Tahini Brownie Batter Dip
Ingredients
- 1/4 cup dark chocolate chips*
- 1/2 cup tahini
- 1/3 cup non-dairy milk
- 3 Tbsp pure maple syrup
- 1/2 cup vegan vanilla protein powder see notes for brand suggestions
- 1/4 tsp sea salt
Instructions
- Carefully melt your chocolate chips over low heat on the stove, stirring constantly until almost completely melted. Then, remove from heat and stir until the chocolate is completely melted.
- Use a rubber spatula to transfer the chocolate to a small mixing bowl and add the tahini, non-dairy milk, and maple syrup. Use a small whisk of a fork to mix until everything is completely combined.
- Then, whisk in the salt and protein powder until everything is combined. The texture should be pretty thick and kind of bouncy. Taste and add more maple syrup if you’d like it sweeter. If you’d prefer a thinner texture, whisk in a little more non-dairy milk.
- Serve your tahini brownie batter dip on a platter with strawberries, pretzels, apples, and/or graham crackers! Store leftovers in the fridge for up to a week or the freezer for up to a month. The dip will thicken considerably when chilled.
