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–+ servings
A stack of freshly cut vegan flourless tahini chocolate brownies on parchment paper
2.74 from 19 votes
Cook Time30 mins
Prep Time10 mins
Servings1 tray

Ingredients

  • 1 tbsp ground flax seed (fresh if possible)
  • 1/2 cup plus 2 tbsp race cacao powder
  • 1/3 cup coconut sugar
  • 2 1/2 tbsp arrowroot powder (can substitute cassava flour or tapioca starch)
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking soda
  • 1/2 tsp pink salt
  • 3/4 cup runny tahini
  • 1/4 cup plus 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 50 g vegan sugar-free chocolate (chopped into small chunks)

Instructions

  • Preheat oven to 180°C and line/grease a 22cm square baking tray (9 x 9″).
  • In a medium bowl mix together ground flax with 3 tablespoons water, stir and set aside.
  • To a large bowl, add all dry ingredients and mix together (except choc).
  • To flax mixture, add maple, vanilla and tahini.
  • Add wet ingredients to dry ingredients and mix well. The batter will be thick! But don’t stress.
  • Fold in half the chocolate chunks, then scrape batter into the baking tray and spread it out evenly. Top with the remaining chocolate chunks.
  • Bake for 25 minutes (fan-assisted) to 30 minutes (regular oven).
  • Allow to cool completely before cutting. Then devour, mindfully.