Tahini Lentil Brownies
These Tahini Lentil Brownies are nut-free, oil-free and gluten-free, but trust me no one will know they're healthy! Tahini is high in protein and antioxidants with anti-cancer properties. It also makes these brownies rich and moist!
Servings 1 5-7
Ingredients
- 1 1/2 cups or 1 (15oz) can Lentils (cooked)
- 1 cup Coconut Sugar (or date sugar)
- 6 tbsp Cacao Powder
- 5 tbsp Tahini
- 3 tbsp Ground Flaxseed
- 1/2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tbsp Apple Cider Vinegar
- 1/3 cup Dark Chocolate Chips
Instructions
- Preheat oven to 350. Drain and rinse lentils. Place them in the food processor and blend until they've all broken up. Add the coconut sugar, cacao powder, tahini, ground flax, vanilla and blend that together. Then add in the vinegar and baking soda, blend until everything is combined really well. Lastly, add in the dark chocolate chips and either mix or pulse until they've mixed around.
- Line a 9x9 pan with parchment paper. Pour the brownie mix in. Make sure to evenly smooth out the batter with a spatula. To get the swirl on top, drizzle with tahini and then swirl with a toothpick or knife. Place brownies in the oven and cook for 30 minutes. Allow them to cool before serving. Store in an air-tight container in the refrigerator up to 5 days.