This makes a lovely change to the traditional blondie with that subtle sesame taste.
- 4tbsp coconut oil
- 130g coconut sugar
- 3 eggs
- 200g creamy tahini
- 1tsp vanilla
- 150g ground almonds
- 4g plain flour
- 1tsp baking powder
- 90g chocolate chips
- Line a brownie tin with parchment.
- Mix the eggs, tahini, sugar, vanilla and coconut oil until blended.
- Stir in the ground almonds, flour, baking powder and chocolate until thoroughly mixed.
- Spoon into the baking tin, using the back of a hot metal spoon to smooth the top. Bake for around 25mins. Leave to cool and then slice.