Monday, April 1, 2024

Grain-Free Tahini Brownies

The original recipe is at and the changes came from I made them both ways. The first way is delicious. The second way (low carb) is not bad.


  • 1 cup tahini
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
    2 eggs
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
    1/4 teaspoon salt
  • 1/3 cup chocolate chips
  • For the chocolate drizzle
    2 tablespoons chocolate chips
  • 1 teaspoon coconut oil


Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!). Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.

Changes to make it more low carb: 
*Substitute cottage cheese for half of the tahini (so 1/2 a cup of each)
*Used chopped walnuts instead of the chocolate chips
*Sweeten with sucralose and stevia instead of the coconut sugar/maple syrup
*Added 1 Tbs of ground coffee. 


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