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.
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.
Notes
*We used dark chocolate chips for this recipe. Always be sure to check the ingredients on the brand you’re using because some contain dairy (yep, even dark chocolate!). If you don’t want to use chocolate chips, you can sub 3 Tbsp chocolate sauce. Be sure to check the ingredients on the chocolate sauce you’re using too, but there are a lot of “accidentally” vegan brands!
FOR THE 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).
Tried this recipe?Let us know how it was!