Tahini Brownies: A Nut-Free, Life-Changing Treat

Makes 1 loaf tin, 8 squares

Once again tahini and chocolate come together to create a recipe that I could eat for the rest of my life. One could say your life may be changed, well at least your view on tahini in baked goods - trust me it’s a game-changing ingredient.

This recipe is totally customisable, sometimes I have added raspberries which add a lovely zing, or I have also added some chopped nuts - like pecans (obviously don’t do this if you are nut-free!!!!) for a nice crunch.

Ingredients

1/2 C hulled tahini (I recommend hulled as there is no bitter taste and the mouthfeel is smooth as opposed to being gritty)

2 Tbsp liquid sweetener (I used maple)

1 egg

2 Tbsp milk of choice (I like to use a non-dairy milk that contains no gums, sugars or oils!)

1/2 tsp vanilla extract

1/4 C coconut sugar

3 Tbsp cocoa powder

1 Tbsp coconut flour

1/4 tsp baking soda

Flaky salt

Handful of dark Chocolate chips

Method

Preheat oven to 170C. Mix the first five ingredients in a bowl well. Add the rest of the ingredients and stir until just combined. Add chocolate chips and pour into a lined loaf tin. Option to add raspberries! Bake for 15 - 20 min depending on if you want a gooey centre or more cooked! Let cool and slice. Store airtight in the fridge or freezer.