FLOURLESS TAHINI BROWNIES

A DECADENT FLOURLESS TRIUMPH.

Recipe video here.

I am confident that these will be the best brownies of your life. As a french trained, cordon bleu chef, this is still to date one of my favourite + most loved (by all) recipes. It’s one of those recipes that has evolved with me over time, getting better with each tweak. It’s now perfect (dare I say). I’ve always been a super fan of chocolate + more importantly CACAO — for it’s glorious taste, but also for its incredible health benefits. Cacao protects your cells against oxidation as it is RICH in antioxidants (which basically slows the ageing process). Cacao is a stress reliever, energy food, + aphrodisiac. Cacao sends blood flow direct to the brain + actually jump starts the biochemical happy-feeling reactions, to elevate mood, creativity, libido, + sleep patterns, while soothing the nervous system.

Anyway, these babies can be turned into glorious sundaes: simply break-up + squish into glasses with your choice of ice-cream, pour over a little extra drizz of tahini (OH YEAH) + maybe a touch of pure maple (if you need a touch of sweetness), + sprinkle with crunchy cacao nibs + chopped walnuts. Ya. YUM.

This recipe is basically an ode to two of my most favourite ingredients (cacao + tahini) which come together as this rich, fudgey, SUPER chocolatey dessert/snack/treat that is gluten-free, refined sugar-free, grain-free, + dairy-free. Trust me, these flourless babies are SURE to leave you utterly satisfied.

I’d love to see your recreations! Tag me @clairesharrynroberto on Instagram + I’ll share your dreamy bakes.

INGREDIENTS

1 tablespoon freshly ground flax

½ cup + 2 tablespoons raw cacao powder

1/3 cup coconut blossom sugar

2 ½ tablespoons arrowroot powder (can sub cassava flour or tapioca starch)

½ teaspoon cream of tartar

¼ teaspoon baking soda

½ teaspoon pink salt

¾ cup runny tahini (not the dry thick kind!)

¼ cup + 2 tablespoons pure maple syrup

½ teaspoon vanilla extract/vanilla pod, seeds only

50g vegan sugar-free chocolate, chopped into small chunks

METHOD

1.      Preheat oven to 180°C + line/grease a 22cm square baking tray (9 x 9″).

2.     In a medium bowl mix together ground flax with 3 tablespoons water, stir + set aside.

3.     To a large bowl, add all dry ingredients + mix together (except choc).

4.     To flax mixture, add maple, vanilla + tahini.

5.     Add wet ingredients to dry ingredients + mix well. The batter will be thick! But don’t stress.

6.     Fold in half the chocolate chunks, then scrape batter into the baking tray + spread out evenly. Top with the remaining chocolate chunks.

7.     Bake for 25 minutes (fan force) to 30 minutes (regular oven).

8.     Allow to cool completely before cutting. Then devour, mindfully.