Paleo Tahini Brownies

The star of these deliciously moist brownies is Tahini, a paste made from ground sesame seeds. This Paleo Tahini Brownie recipe is a one-bowl wonder with nutritious benefits. Made without any flour at all, these grain-free brownies are a healthier dessert than regular brownies. Tahini contains ALA’s (alpha-linolenic acid), an omega-3 polyunsaturated fatty acid that is good for supporting heart health. Healthy fats keep us satiated so we don’t keep grabbing for more foods, helping us control our blood sugar levels. Tahini’s glycemic load is zero. Glycemic load takes into account the serving size of a given food to estimate its impact on your blood sugar. I love that these Paleo Tahini Brownies contain zero flours, including nut/seed flours, making these even lower in calories and carbs.

Makes 16 brownies

Ingredients

• 1 c. tahini

• 1/4 c. Lakanto maple flavored syrup (with monk fruit)

• 1/2 c. granular Swerve, erythritol or monk fruit

• 2 eggs

• 1 t. Pure vanilla extract

• ⅓ c. cacao powder

• 1 t. Baking powder

• 1/2 c. dark chocolate chips (Lily’s or Choc Zero) or 100% cacao chips or bar, rough chopped

Directions

• Preheat the oven to 350 degrees.

• Line an 8 x 8 brownie pan with parchment paper.

• Mix all ingredients together- the batter will be very thick.

• Pour batter into baking pan and spread evenly.

• Bake for 20 minutes. 

• Do not over bake.

• Cool completely before cutting into 16 squares.