Dairy-free tahini-chocolate brownies

I kid you not, these were the best brownies I have EVER had.

DO YOURSELF A FAVOUR AND MAKE THESE AS A MATTER OF URGENCY.

They're also gluten free and paleo friendly, and if you want them to be vegan you could make flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg).

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
🍫1 cup tahini
🍫1/2 cup coconut sugar
🍫1/3 cup pure maple syrup
🍫1 teaspoon vanilla extract
🍫2 eggs
🍫1/3 cup organic cacao powder
🍫1 tablespoon coconut flour, almond flour or oat flour
🍫1/2 teaspoon baking soda
🍫1/4 teaspoon salt
🍫1/3 cup Soma Cacao, melted (using double boiler method or in microwave in small increments. You can add a little coconut oil if you like).

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗱𝗿𝗶𝘇𝘇𝗹𝗲:
🍫2 tablespoons Soma Cacao
🍫1 tablespoon coconut oil
🍫1 tablespoon maple syrup

𝗠𝗲𝘁𝗵𝗼𝗱
1. Preheat oven to 180 degrees. Grease a medium sized square baking pan with nonstick cooking spray.
2. In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cacao powder, flour, salt and baking soda until batter is smooth. Fold in 1/3 cup Soma Cacao into the batter. This batter should be rather thick.
3. Spread batter evenly in prepared baking pan.
4. Bake for 18-28 minutes or until knife inserted into the middle comes out with just a few crumbs attached. Do NOT overbake!
5. After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add Soma Cacao and coconut oil and stir frequently until melted and smooth. Stir through maple syrup, and generously drizzle over the brownies.

Inspired by @ambitiouskitchen
📸 @ambitiouskitchen