Fudgey Vegan Tahini Brownies

Wet ingredients

• 1/2 cup tahini
• 1/4 cup coconut oil, melted
• 1/2 cup Organic Rice Syrup / Maple Syrup
• 1/4 cup coconut sugar
• 1/4 cup Almond Quench
• 1 tsp vanilla extract

Dry ingredients

• 1/3 cup cacao powder
• 1/4 cup almond meal
• 1/4 cup oat flour
• 1/4 tsp baking soda
• 1/4 tsp sea salt

Add ins / Toppings

• 1/4 cup dark chocolate chips
• 1-2 Tbsp tahini to swirl

1. Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.

2. In a large bowl, whisk together the tahini, melted coconut oil, rice syrup, coconut sugar, almond quench, and vanilla extract until smooth.

3. In a separate bowl, whisk the cocoa powder, almond flour, oat flour, baking soda, and salt until well combined.

4. Gradually fold the dry ingredients into the wet ingredients. Mix until a thick, smooth batter forms. Stir in the dark chocolate chips, if using.

5. Pour the batter into the prepared pan and spread it evenly. Drizzle the 1-2 tablespoons of tahini on top and use a toothpick or knife to create a swirl pattern.

6. Bake for 18-22 minutes, or until the edges are set and a toothpick inserted into the centre comes out with a few moist crumbs. Be careful not to over bake; these brownies are meant to be fudgy.

7. Let the brownies cool completely in the pan before lifting them out and slicing. For extra fudginess, chill them in the fridge for 1-2 hours before serving.

8. Tips:

   Store the brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.