Double Chocolate Chip Tahini Brownies

Consuming cacao can lower blood pressure and cholesterol, improve control of diabetes, and function as an antioxidant.

Read more on the cardiovascular benefits of cocoa.

While I typically get my daily fix by sprinkling raw cacao nibs on various foods, I am always searching for interesting, healthy recipes that incorporate cocoa. I’ve never been much of a baker, but recently have seen some unique plant-based chocolate brownie recipes. While I wouldn’t consider dessert a health food, these decadently fudgy brownies will more than satisfy your sweet tooth, and are definitely better for you than the typical baked good.

The fudgy texture is due to using tahini (sesame seed butter), an ingredient I would never have thought to include in a brownie. If you like crunch, add in some walnuts, as these are nutritional powerhouses which will eventually get their own post on my blog. They are abundant in protein, fiber, magnesium, and heart healthy omega 3 polyunsaturated fats.

This creative recipe is originally from food blogger Samah Dada. Check out her blog here.

The fudgy texture that tahini lends to these brownies is unbelievable. Tahini can sometimes be seen as an unusual ingredient to add to baked goods, but it completely changes the depth of flavor in this sweet treat, undercutting the sugar and balancing out the chocolate. I also love the fact that this recipe requires no grains, no dairy and no refined sugar. It is a delicious dessert with real, whole ingredients that you can feel great about eating!Technique tip: Add cocoa powder incrementally (a couple spoons at a time) to ensure it is thoroughly mixed in. Make sure the coconut oil is both melted and cooled to avoid coagulation when adding to batter.

Ingredients

1/2 cup tahini

1/3 cup maple syrup

1/2 cup coconut sugar

1 teaspoon vanilla

2 eggs at room temperature (* I used two “flax eggs” instead. Each “egg” is 1 tablespoon of flax meal mixed with 3 tablespoons water)

1 tablespoon coconut oil, melted and cooled

1/2 cup cocoa (or cacao) powder

2 tablespoons coconut flour

1/4 teaspoons baking soda

1/2 cup dark chocolate chips (vegan, if available)

1/2-1/2 cup chopped walnuts if desired

Preparation

1. Preheat oven to 350°F, and grease an 8- by 8-inch pan with coconut oil.

2. Combine tahini, maple syrup, coconut sugar, vanilla extract and eggs in a bowl and mix until thoroughly combined. Add melted and cooled coconut oil. Add in cocoa powder incrementally, a couple spoons at a time, folding batter throughout to ensure that it is well combined between additions. Add coconut flour and baking soda and mix. Fold in chocolate chips (and walnuts, if desired).

3. Transfer batter to prepared baking pan and spread evenly. Press additional chocolate chips on top.

4. Bake for 25-30 minutes or until a toothpick or cake tester inserted in the center comes out clean. Cool for at least 10 minutes before slicing and serving.