Ingredients
Scale
- 1 cup blanched almond flour (85g) sifted, spooned & leveled
- 1/3 cup cacao powder (24g) sifted, spooned & leveled
- 1/4 tsp salt
- 1/2 cup tahini (unsalted)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup dark chocolate (about 2.2 oz)
- sesame seeds (optional topping)
Instructions
- Line an 8x4 inch loaf pan with parchment paper and set aside.
- In a medium-sized mixing bowl combine the almond flour, cacao powder and salt.
- In a separate mixing bowl, combine the tahini, maple syrup and vanilla.
- Next, melt the dark chocolate. You can melt the chocolate in the microwave at 20-30 second intervals, stirring between each interval. Or melt the chocolate on the stovetop, over low heat.
- Pour the tahini mixture and the melted chocolate into the dry mixture. Stir with a spatula until well combined. The batter will be thick with a playdough-like consistency.
- Press the batter into the lined pan, then top with sesame seeds if desired.
- Lastly, place the brownies in the fridge for at least 30 minutes to firm.
- After chilling, cut them to desired size and serve!
- Store brownies in an airtight baggie or container in the fridge for up to 2 weeks, or the freezer up to 2 months.