Original recipe adapted from – thetoastedpinenut.com

INGREDIENTS:

• ½ cup tahini
• 1 egg
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• ½ cup almond flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup dark chocolate chips

DIRECTIONS:

1. Preheat oven to 350F.
2. Whisk together the tahini, egg, coconut sugar, and vanilla until smooth.
3. Add the almond flour, coco powder, baking soda, and sea salt.
4. Whisk again until combined.
5. Fold in the chocolate chips.
6. Lightly coat a square pan (8″ x 8″) with coconut oil and spread the fudgey batter out in the even layer across the bottom.
7. Bake for 15 minutes.
8. Allow the brownies to cool completely before you transfer the brownies to a cutting board.
9. Cut the brownies into 9 large squares.
10. Store in the fridge.

Garnished with Coconut Whipped Cream, Cacao Nibs and Fresh Raspberries