Preheat oven to 350°F (175°C) and line a baking dish with parchment paper.

Soak dates in warm water for 10 minutes if needed, then drain.

Blend dates into a smooth paste.

In a bowl, mix date paste, tahini, dairy-free milk, and vanilla until creamy.

In another bowl, whisk cocoa powder, almond flour, baking soda, and salt.

Combine wet and dry ingredients until a thick batter forms.

Fold in chocolate chips or nuts if using.

Spread batter evenly into the prepared baking dish.

Bake for 25–30 minutes.

Let cool for at least 15 minutes before slicing.

These Tahini Date Brownies are best enjoyed once fully set for the perfect fudgy texture.