Chocolate Toasted Coconut Tahini Brownies | Nutrition Stripped
Eat Well Mar. 12. 2019
Desserts

Gooey Toasted-Coconut Chocolate Brownies

Mar. 12. 2019
Desserts
McKel (Hill) Kooienga, MS, RDN, LDN

McKel (Hill) Kooienga, MS, RDN, LDN

Dietitian, Founder

Gooey Toasted-Coconut Chocolate Brownies are gluten-free, delicious, and simple to make with calcium-rich tahini.

This is the chocolate brownie recipe for those times where you want something super sweet and a little savory.

Tahini, which is made from ground sesame seeds, is rich in calcium, healthy fats, and plant-based protein. Along with being a nutrient-dense option to add to a brownie recipe, it’s a bit earthy creating a savory-sweet combination.

If you don’t enjoy tahini or just ran out, you can easily replace it with any other seed or nut butter you have stocked in the pantry.

A couple of other additions to this chocolate brownie recipe are to add chopped walnuts, pecans, or dark chocolate chips to add a little texture.

Stripped

Tahini

Tahini, which is made from sesame seeds, is incredibly rich in calcium. Sesame seeds are great sources of magnesium, calcium, iron, zinc, molybdenum, and selenium.

Copper has been shown to help relieve inflammatory diseases such as arthritis. Other minerals found in sesame seeds such as magnesium, calcium, and zinc have been shown to help with colon cancer, prevent migraine headaches, PMS, reduce bone loss and support general bone health, support respiratory and heart health and reduce cholesterol!

Healthy Fat

We can thank the cashews for a nice boost of healthy fats. Fats provide our body with a layer of protection, insulating our organs and keeping our core body temperature normal.

Healthy fats help our body digest fat-soluble vitamins such as A, D, E, and K to keep our brains, cells, hormones, tissues, hair, skin, and nails healthy, and provide the structural component to many cell membranes which are essential for cellular development.

The Recipe

Serves 24

Print

Ingredients

⅓ dried coconut flakes

5 ounces bittersweet chocolate morsels

2 tablespoons unsweetened cocoa powder

3 tablespoons cornstarch

¼ cup tahini

3 tablespoons coconut oil

¼ cup coconut sugar

2 large eggs

2 tablespoons maple syrup

½ teaspoon kosher salt

1 teaspoon vanilla extract

Instructions

Step 1

Preheat oven to 350 degrees and grease 9×9” baking dish.

Step 2

Whisk together cornstarch and cocoa powder in the medium-sized bowl and set aside.

Step 3

In a small saucepan, whisk together chocolate morsels, tahini and coconut oil over low heat until incorporated and smooth.

Step 4

In Vitamix blender, beat eggs, add coconut sugar, maple syrup, kosher salt, and vanilla extract and run the blender for about 4 minutes until mixture is airy. Slowly add chocolate tahini mixture and allow to incorporate.

Step 5

Add cocoa powder and cornstarch mixture and blend on medium speed until incorporated, about 30 seconds. 

Step 6

Pour mixture into greased baking dish and sprinkle coconut flakes over the top. Bake brownies until sides are slightly puffed and coconut is browned. About 22-25 minutes and a toothpick or cake tester comes out clean. 

Allow to cool completely and drizzle with additional tahini before cutting into 16-24 squares and serving.

Enjoy!

Recipe inspired by Bon Appetit

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for two weeks.

Can’t wait to see you try it!

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