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.
They are…
- 100% gluten-free and vegan
- Simple
- Easy
- Quick
- Fudgy
- Moist
- Mouthwateringly delicious!
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
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Preheat oven to 350 degrees. Line a square baking dish (6×6) with parchment paper or a silicone baking mat.
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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.
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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.
