SUPERFOOD // DARK CHOCOLATE
These Tahini Brownies are chocolate, grain-free, gooey goodness in a pan!
Studies suggest that regular intake of dark chocolate (about 10 – 14 grams per day) is associated with better cognitive performance in older people. More specifically the cocoa flavonols improve cognitive function and blood pressure control in older adults, improve concentration, and can help stabilize mood.
Recipe Credit: Living Kitchen
- 1 large egg
- 1/2 cup tahini
- 1/2 cup blanched almond flour
- 1/2 cup coconut sugar
- 1/2 tsp baking powder
- 1 dark chocolate bar (3.5 oz, 70% or higher), coarsely chopped
- 1/4 tsp coarse sea salt
- 1 Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 2 In a medium-sized bowl, mix together the egg, tahini, almond flour, coconut sugar, and baking powder. It will make a thick, sticky mixture.
- 3 Fold in the chopped chocolate.
- 4 Scoop about 1 tablespoon of batter and place it on the baking sheet. Continue to do this, spacing each cookie about 2.5 inches apart, until you have used all of the dough. If you prefer a larger cookie, scoop 2 tablespoons per cookie. Sprinkle cookies with the coarse salt.
- 5 Bake in the oven for 8–9 minutes, watching carefully because they can burn easily. They should be just lightly browned on top.
- 6 Let cool for 10 minutes on the baking sheet. Then transfer to a plate or container for storage.
- 7 These can be stored in a cool place in the pantry for 2 days or in the fridge for 1 week. You can freeze these for 3 to 4 months.