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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.

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  • 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
  1. Preheat the oven to 180C (350F), fan setting.
  2. In a large bowl mix together the cacao powder, coconut sugar, plain flour, bicarb, baking powder and salt until there are no lumps.
  3. Melt the coconut oil in a small bowl over a low heat.
  4. Once melted, add the coconut oil, tahini and almond milk and mix well.
  5. 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.
  6. 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.

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