These flourless tahini brownie bites are a fudgy, grain-free treat that's sure to score at your next party!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 16brownie bites
Calories 158kcal
Author Marisa Moore Nutrition
Ingredients
6oz.bittersweet chocolate, coarsely chopped
¼cupunsalted tahini plus 2 tablespoon
2tablespoonextra virgin coconut oil
2eggslarge eggs, at room temperature
¾cupcoconut sugar (or maple sugar)
¼teaspooncoarse salt
1teaspoonvanilla extract
¼cupbaking cocoa
2tablespoonmaple syrup
cooking spray/mister
Instructions
Preheat oven to 350°F. Prep an 8 x 8 baking pan with cooking spray on the sides and bottom. Line with parchment paper.
Melt chocolate over a double boiler. Stir in ¼ cup tahini and the coconut oil until smooth. Remove from the heat and set aside to cool slightly.
In a medium bowl, beat the eggs, coconut sugar, salt, and vanilla extract until the sugar dissolves and the mixture is light and airy.
With the mixer on low speed, add the warm (not hot) chocolate mixture a little at a time just until combined. Using a rubber spatula, fold in the cocoa powder. Pour the batter into the prepped pan.
In a small bowl, whisk the remaining 2 tablespoon tahini with the maple syrup. Drop the maple tahini mixture by the spoonful onto the brownie batter. Swirl with a toothpick or spoon.
Bake at 350°F for about 30-35 minutes. Let cool. Slice into 16 brownie bites.
Notes
For this recipe, I used Sprouts brand all Organic Maple Syrup, Baking Cocoa, Tahini, and Vanilla extract.