We’ve got a simple grain-free, egg-free recipe made from chocolate and tahini for you today!
We love chocolate.
We love tahini.
We love mini cakes.
We’ve said it before – we just love mini (single serving) things. Not sure why… guess because they are so cute and perfect for those days when you just crave something little and don’t have anything in the house 😉
Today’s recipe was inspired by two favorite recipes of ours –
This chocolate tahini brownie cake is soft, not sweet, a delicate chocolate piece of heaven in your mouth. If you do not have tahini or if you do not like it, you can use any nut butter.
We topped this single serving chocolate tahini brownie with more tahini! Why not, right?
We mixed a spoonful of tahini with some mashed banana for a quick easy frosting!
mmm banana…tahini…chocolate 🙂
We do have another version that we made, which came out great as well, so we thought we would share that recipe too.
Chocolate chia tahini brownie cake with yogurt or kefir:
- 2 tbsp tahini
- 2 tbsp cacao powder
- 1 tbsp kefir or yogurt
- 1 tbsp coconut flour
- 1 tbsp chia seeds
- 1/4 tsp baking soda
- 1 tsp sugar
- 1 tsp apple cider vinegar
Place all ingredients in a bowl and bake at 375 in a ramekin for about 10-12 minutes.
If you let the brownie sit for a little bit to cool then it can be a little bit easier to remove. But you can eat it with a spoon and you are good to go!
This mini brownie cake is quick to make and hit the spot for us when we wanted a brownie. We are excited that we finally have a single serving brownie…although this is not a rich ooey gooey brownie. More of a light brownie with a soft cake-like texture. Splendid.
Twins question: Do you like making single serving things? Do you like tahini and chocolate together? What would you top this brownie cake with?
till next time,