Well here’s another riff on it. This time, the recipe is 100% Paleo. That’s right — no grains, no dairy, no refined sugars, no problem.
If you know me well (or even not so well), you probably know that I am borderline in a relationship with tahini. I can’t get enough of the stuff — second only to spooning it directly into my mouth, I love it drizzled on top of veggie hash. But when I saw this gorgeous masterpiece of a cake on Molly’s site last year, I knew that chocolate and tahini was a combination that I would need to try as soon as possible.
Here for you is my first attempt — and it was a mighty and righteous one. Enjoy.
Paleo Tahini-Fudge Unicorn Brownies — Gluten-Free, Paleo.
Adapted from Troy C’s Gluten-Free Unicorn Brownies.
- 8 oz quality dark chocolate, 60-75% cacao
- 1/4 cup ghee
- 1/4 cup + 1/4 cup sesame tahini
- 2 large eggs
- 1 cup coconut sugar
- 1 tablespoon molasses (* see note)
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ¼ teaspoon salt
- 1 cup almond meal
- ½ cup Paleo-friendly chocolate chips (like Enjoy Life brand)
Preheat your oven to 350 degrees Fahrenheit, and prepare an 8×8 pan by lining it with parchment, then greasing the parchment. If you don’t have parchment, greasing the sides of the pan very well is also fine.
Melt the chocolate, ghee, and 1/4 cup tahini in a saucepan on low heat, stirring frequently, until combined, then set it aside to cool. Mix together the eggs, vanilla, coconut sugar, molasses, cocoa, and salt. Add the cooled chocolate to the bowl and mix well. Add the almond meal, and stir it until just combined. Fold in your chocolate chips and pour the batter into the prepared pan.
With a small spoon, put the remaining 1/4 cup tahini in little puddles all around the top of the brownie pan. Pull a butter knife through the brownie batter and tahini to make swirls.
Bake for 25 minutes, or until cracks appear in the top and the sides start to pull away from the edge of the pan. For best results, let them cool for 12-24 hrs before slicing and serving.
*A note on molasses: There are varying viewpoints about whether or not molasses is technically Paleo. Molasses is made when sugar cane syrup is boiled down — and when that syrup is boiled down again, blackstrap molasses is made. My position is that blackstrap molasses is totally acceptable as a Paleo sweetener, as it doesn’t suffer the same disadvantages of refinement that white table sugar does. Additionally, I think you could go as far as to consider blackstrap molasses one of your best choices for Paleo sweetening, since it contains many vitamins and minerals, including Vitamin A, Vitamin B (B1, B2, B3, B5, B6), Calcium, Iron, Magnesium, Zinc, Copper, Chromium, Phosphorus, Manganese, Sodium, Potassium, and Selenium. This again differentiates it from table sugar, which does not contribute anything nutritionally (other than calories). Also, let’s be real. Molasses is delicious. If you still aren’t drinking my Kool-Aid, feel free to just leave it out! You can read more here and here.