Chocolate Tahini Brownie Skillet
I’m using my two favorite ingredients in the kitchen today, to make some delicious and tasty brownies! Can you guess?? It’s cacao and tahini baby, and they are my secret weapon when baking!
Individually they are powerhouses of antioxidants and nutrients to help your body to thrive and feel great. Together they have been shown to promote heart function, reduce stress, regulate healthy hormones, and even boost overall mental and physical health.
I love to use tahini because it’s high in protein, rich in selenium and copper, good source of fiber and low in sugar. It also has been shown to help regulate your body’s natural hormone levels with the help from compounds found in sesame called lignans. Plus, it’s the perfect substitute for those with a peanut or nut allergy, and gives any baking dish a smooth creamy texture with a neutral taste that you can only get from tahini. If you are not familiar with tahini, this is your chance to dive into a new world.
And I love to use cacao because it’s a good source of calcium, zinc, copper, and it’s rich in magnesium, a key mineral needed in abundance for hormone balance and energy. Not to mention, chocolate just makes everything better, especially these tahini brownies!
This recipe is:
refined sugar free
gluten free
dairy free
perfect for date night
a kid friendly recipe
served best with vegan ice cream
I’d love to see your recreation of this amazing recipe. Tag me over @chef_bai on IG and I’ll repost it on my stories!
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Makes one 9’’ cookie skillet
The Goods:
2 tbsp ground chia powder
1/4 cup water
1/2 cup creamy tahini (smooth)
1/2 tsp vanilla extract
1/2 cup cashew milk
1/4 cup melted coconut oil + extra for greasing the cast iron
2/3 cup almond flour
1/2 cup cassava flour
1/2 tsp baking soda
1/3 cup cacao powder
3/4 cup vegan chocolate chips
The Method:
Preheat oven to 350.
In a large mixing bowl, add you chia seed powder and water, then let it sit for 30 seconds. Stir until it’s fully mixed once the chia has absorbed the water.
Next, add the tahini, golden coconut sugar, vanilla extract, and mix with a rubber spatula until everything is fully mixed.
Now toss in your cashew milk, melted coconut oil, and stir until you have a beautiful smooth wet mixture. Set aside as you prep the dry ingredients.
In a separate large mixing bowl, add your almond flour, cassava flour, baking soda, cacao powder and stir with a fork until all the ingredients are mixed.
Now take your dry ingredients, and slowly add it to your wet ingredients while stirring. After you added all the dry ingredients to the wet ingredients, mix well until you have your brownie batter!
Then add in your most of your chocolate chips, leaving a few for the garnish on top of the skillet.
Once your batter is ready, take your 9 inch cast iron skillet and grease the inside with a dash of coconut oil, this will help prevent the brownie from sticking. Carefully pour in your batter into the greased skillet, and smooth it evenly across the bottom.
Garnish with the leftover chocolate chips and pinch of flakey sea salt.
Bake at 350 for 25-30 minutes. Once done, remove from heat, let it cool for 5 minutes, and then enjoy warm with your favorite vegan ice cream. I used half mint chocolate chip and half strawberry ice cream….let me just say, it was heavenly.
Enjoy!
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