These tahini brownies are deliciously fudgy and rich. they’re the perfect afternoon snack or after dinner dessert with a large scoop of ice cream. we love to make a big batch and freeze them for busy days.
ingredients
5 ½ tablespoons of cacao powder
300g coconut sugar
200g plain flour, we use gluten-free flour
7 tablespoons of coconut oil
4 heaped tablespoons of tahini, be sure to use a creamy tahini like belazu
200ml almond milk
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
pinch of sea salt
method
preheat the oven to 180c (350f), fan setting.
in a large bowl mix together the cacao powder, coconut sugar, plain flour, bicarb, baking powder and salt until there are no lumps.
melt the coconut oil in a small bowl over a low heat.
once melted, add the coconut oil, tahini and almond milk and mix well.
pour the mixture into a lined baking tray and cook for 30-35 minutes until cooked through, but still a little fudgy in the middle.
once cooked, remove from the oven and leave to cool before cutting into brownies. tip: we also like to drizzle a little extra tahini and a sprinkle of sesame seeds over the top.
