Flourless Tahini Swirl Brownie Bites
These flourless tahini brownie bites are a fudgy, grain-free treat that's sure to score at your next party!
Marisa Moore Nutrition
bittersweet chocolate, coarsely chopped
unsalted tahini plus 2 tbsp
extra virgin coconut oil
large eggs, at room temperature
coconut sugar (or maple sugar)
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 tbsp 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.
For this recipe, I used Sprouts brand all Organic Maple Syrup, Baking Cocoa, Tahini, and Vanilla extract.