Dark Chocolate Tahini Brownies

Joana Areias
May 27, 2019
2 min read

I am always on a quest for new healthy and tasty brownie recipes. The least ingredients the better as I really can't be bothered with difficult recipes (I just lose interest even if it looks delicious) and I like to make use of most ingredients I already have in the pantry.

After a lot of research on Tahini brownies - because that seems to be the latest trend after the sweet potato ones; I seem to have found a good combination for a really easy and delicious recipe.

After a few trial and error batches I found the right combination that not only works for brownies but you can also make some amazing cookies. Fluffy and full of flavor.. what else could we ask for?

Get your oven going at 180C and let's get started!

Ingredients:

2 eggs (room temperature)
1 cup of tahini
1 tsp of vanilla extract
5 tbsp maple syrup (add 1 or 2 more if you like it a bit sweeter, I love dark chocolate)
6 tbsp melted coconut oil
1/2 cup or raw cacao powder
4 tbsp of almond flour (or any other nut flour of choice)
1/2 tsp of baking soda
a pinch of salt
1/3 cup of dark chocolate chips (plus some more for topping)
macadamias or any other nuts for topping

Directions:

Mix all the wet ingredients in a bowl
Fold int the raw cacao powder and once mixed add all the remaining dry ingredients
Line the baking paper onto a square baking tray and add in the cake mixture
chop the macadamias and spread on the top with the remaining chocolate chips
Bake for about 20- 25 min. It might still feel a little soft after that time but once its out of the oven the cake will set
Cool down for 5 min before cutting
keep them in an air tight container outside or in the fridge. If I am going to keep them for longer I like to keep them in the fridge and then remove them 5 min before eating as they really soften up and become super soft again.