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?
Serves:

15

Prep Time:

15 minutes

Cook Time:

22 minutes

Jump To Recipe

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

Sometimes I just need to pat myself on the back. This is one of those moments. Because these brownies are THAT good.

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
  1. Preheat the oven to 180°C and line a square brownie tin with baking paper.
  2. In a large bowl combine the tahini and coconut sugar. Stir in the cacao powder, baking soda and salt.
  3. In a separate bowl, beat the eggs and add in the coconut milk. Stir together.
  4. 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
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Indulge in sweets your body will love.

A collection of my favourite sugar-free and keto-friendly desserts! You can have health and indulgence, I insist!

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