Tahini Brownies

Makes one large brownie tray

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

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