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Tahini Brownies With Drizzled Cashew Butter

Preheat oven to 350F. Grease a 9x9 baking pan with nonstick spray. In a large bowl, combine tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cacao powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips. This batter should be rather thick. Spread batter evenly in baking pan. Pro-tip: If it's givi. . .

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Servings: 16

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

1 cup tahini

1/2 cup coconut sugar

1/4 cup pure maple syrup

1 teaspoon vanilla extract

2 eggs 1/3 cup cacao powder

1 tablespoon coconut flour @bobsredmill

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup dark chocolate chips

2 tablespoons cashew butter for the chocolate drizzle (optional)

Preparation

1Preheat oven to 350F. Grease a 9x9 baking pan with nonstick spray.

2In a large bowl, combine tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cacao powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips. This batter should be rather thick.

3Spread batter evenly in baking pan. Pro-tip: If it's giving you trouble to spread, spray a rubber spatula with nonstick cooking spray. Spoon in some cashew butter in horizontal lines, and then swirl around making desired marble-like design. Bake for 22-30 minutes or until knife inserted into the middle comes out clean. Careful not to overbake!

4After brownies have cooled, generously drizzle cashew butter over the brownies (optional). Makes 16 brownies

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