the tahini square
For all the tahini lovers, here's a gluten-free, dairy-free treat ready in under an hour.
Equipment
- 1 Small-medium saucepan
- 1 Small mixing bowl
- 1 Measuring cups
- 1 Whisk
- 1 Spatula
- 8x8 pan
Ingredients
- 1 c oat flour
- ¾ c almond flour
- ½ c tahini
- ½ c + 3 Tbsp coconut sugar
- ¼ c almond milk
- 3 Tbsp melted coconut oil
- 2 eggs
- ½ Tbsp vanilla
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ¾ c dark chocolate
Instructions
- Preheat the oven to 350F & line an 8x8in pan with parchment paper.
- Using a small blender, blend the oats until you get a flour consistency. Add your flour to a small mixing bowl.
- In the same bowl, mix together the almond flour, baking powder, soda, & salt. Set aside.
- In a small saucepan, melt the coconut oil over low heat, about 1 minute. *NOTE: this will be the saucepan you use to mix your entire batter so make sure it’s big enough.
- Turn off the stovetop once it has melted & add the coconut sugar to the pan. Whisk continuously for about 3 minutes. Make sure to get the sugar along the bottom rim of the pan & watch closely so it doesn’t burn! *NOTE: the sugar will absorb the oil within seconds but you want to continue mixing. The sugar will become softer as you mix, pulling out its moisture.
- Remove from the stovetop & let it cool for a few minutes.
- In the same saucepan, whisk together the eggs until everything is well incorporated. Next, add your tahini, almond milk, & vanilla. Mix again until it’s well combined.
- Fold your dry ingredients into the saucepan & stir together.
- Add your chocolate chips, give one last mix, & pour it into your pan. Top with more chocolate chips.
- Pop it in the oven for about 27 minutes. Check on it around this time & add more time if needed. As always, everyone oven is different so keep an eye on it. *NOTE: The final result wasn’t very dark in color. If you wait for them to look golden brown, you’ve baked too long. I suggest using a toothpick or knife in the middle of your dish to test if it’s done. It shouldn’t come out perfectly clean as they’ll continue to bake as they cool.
- Top with flaky sea salt.
- Let them rest. Then dive in.