1 1/2 cups almond meal
3/4 cup coconut sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup tahini (Thicker is better)
2 large eggs
1 tsp vanilla
100g 90% dark chocolate
Preheat the oven to 175 degrees Celsius and line an 8×8 inch baking pan with parchment paper or rub with coconut oil.
Beat eggs, vanilla, coconut sugar and tahini until smooth.
Mix in the almond meal, baking powder and salt.
Stir in the chocolate chunks and then transfer the batter to the baking pan, pressing down evenly.
Bake for 18-22 minutes, let cool completely before cutting.
I cool mine in the fridge before cutting so they become firm.
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