I mean pumpkin, tahini, and chocolate? Sounds like the ultimate trio to me. It’s seasonal, nutty, and ultra chocolatey. Double the batch if you want to make two servings…kidding only a little.
Ultra fudgy, moist, and will simply melt in your mouth. With all the right ingredients these are entirely gluten-free, refined sugar-free, and of course plant-based. Embedded with chunks of dark chocolate, sweetened with coconut sugar, with a bit of tahini for the perfect nutty flavor in every bite.
I kind of don’t want to go on about this recipe, so we can get straight into how to make this, but let me just give you a run down on these bad boys.
- 100% gluten-free and vegan
- Mouthwateringly delicious!
Ultra Fudgy Pumpkin Tahini Brownies
Embedded with chunks of dark chocolate, sweetened with coconut sugar, with a bit of tahini for the perfect nutty flavor in every bite.
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 tbsp tapioca flour (starch)
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 flax egg or egg
- ¼ cup pumpkin puree
- 1 tbsp tahini
- 1 tsp vanilla extract
- ⅓ cup coconut sugar
- ½ cup dark chocolate chunks
Preheat oven to 350 degrees. Line a square baking dish (6×6) with parchment paper or a silicone baking mat.
In a mixing bowl, whisk together flours, baking powder, and salt. In a seperate larger mixing bowl, whisk together the rest of the ingredients (except dark chocolate chunks). Stir the dry mixture into the wet until combined. Fold in the chocolate chunks.
Spread mixture on to the bottom of the baking dish. If your dish is an 8×8, press into only 1/4 of the dish (the texture will allow you to mold it into a smaller square). Sprinkle over a bit more chocolate chunks on top. Bake for 18-20 min. It will seem a bit under done, but that is what makes it fudgy. Let cool for 5 min. before slicing into squares.