Chocolate Tahini Brownies
Sometimes I just need to pat myself on the back. This is one of those moments. Because these brownies are THAT good.
Using tahini as a base (in this recipe it takes the place of flour), these delicious brownies are oh-so-soft and melt-in-the-mouth. This is one recipe that will definitely be gracing my Christmas tables this year. And do you know what makes it perfect for that?
They don’t taste “healthy”. I’ve spent years of trial and error in the kitchen, knee deep in almond butter with melted chocolate all over my hands and sesame seeds all over the floor, having forced all my friends and family to taste my desserts.
*This is actually entirely untrue, I’ve never forced my friends and family to eat anything. In reality they all call me daily begging for food.
Anyway, the point is if you are cooking for a crowd, you want to wow them with sugar-free food. In fact you don’t even need to tell them. So if you are looking for a sugar-free recipe that doesn’t taste “healthy”, you are in the exact right place.
Chocolate Tahini Brownies
Delicious flourless and nut-free brownies with a rich chocolate and sesame flavour.
Serves:
15
Prep time:
15 minutes
Cook time:
22 minutes
INGREDIENTS
- 1 cup tahini
- ½ cup coconut sugar
- ⅓ cup cacao powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup (60ml) coconut milk
- 2 eggs
- 3 tbsp sesame seeds
METHOD
- Preheat the oven to 180°C and line a square brownie tin with baking paper.
- In a large bowl combine the tahini and coconut sugar. Stir in the cacao powder, baking soda and salt.
- In a separate bowl, beat the eggs and add in the coconut milk. Stir together.
- Pour the egg and coconut mixture into the dry mix and combine. The mixture will be thick and sticky.
- Spread into the lined tin and sprinkle over sesame seeds.
- Bake for 20-22 minutes. Leave to cool for 15 minutes, then slice and serve.
Notes
- Sugar Free Option: To make it sugar free, replace the coconut sugar with an erythritol based sweetener.
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. Read more about sugar and my philosophy here.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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Good morning, those of us who don’t have coconut milk could we use any other milk of choice? Thank you so much.