​Blend the Base:
Drain your soaked dates and throw them into a food processor. Add the ½ cup of tahini, vanilla, and dairy-free milk. Blend until it forms a smooth, sticky paste.
Add Dry Ingredients:
Add the cocoa powder, almond flour, baking soda, and a pinch of salt. Pulse until everything is fully incorporated into a thick, glossy brownie batter.
​Transfer & Swirl:
