CHOCOLATE TAHINI BROWNIE
What in the world took me so long to create a recipe using chocolate and tahini together? The two are a match made in heaven. Just like strawberries & chocolate, peanut butter & chocolate, red wine & chocolate --- yea I get It -- what doesn't go with chocolate? But I have to say, this one might beat them all.
I have said before that I hold brownies to a very high standard, which is why it took me 4 runs to nail these bad boys. However I finally got it right & the gooey, fudgey, melt in your mouth perfection is upon us.
These also happen to be gluten, grain and dairy free. Just saying.
I n g r e d i e n t s
2 flax eggs ( 2 tbsp flax meal + 4 tbsp water)
1/2 cup tahini ( runny)
1/2 cup coconut sugar
2 tbsp honey
2 tsp vanilla extract
1/2 cup full fat coconut milk
1 tbsp warm water
1 2.5oz dark chocolate bar melted ( I used Eating Evolved) .
1/4 cup almond flour (if you don't have just use extra meal)
1/4 cup almond meal
1 tbsp coconut flour
1/4 cup cacao powder
1 tsp baking soda
1/4 tsp sea salt.
D i r e c t i o n s
Preheat oven to 350F. Line a 9x9 baking pan with parchment paper. In a small bowl add your flax meal + water, stir & let sit for 10 minutes. In another small bowl break & melt your chocolate bar in 30 second intervals (stirring in between) until fully melted.
In a separate large bowl add your tahini, coconut sugar, honey, vanilla, and coconut milk. Whisk to combine. Pour in your chocolate and stir. Once firm, stir in your flax eggs.
Add your cacao powder, almond flour, almond meal, coconut flour, sea salt , and baking soda. Stir a few times to mix well, then add your warm 1 tbsp water. Continue to stir until mix is clump free! If too thick add a 1/2 tbsp warm water at a time.
Pour mix into your brownie pan & bake for 20-25 minutes, or until top hardens and toothpick slides out clean. Allow to completely cool before slicing! I drizzled extra tahini and melted chocolate on top!