CHOCOLATE & TAHINI IS A MATCH MADE IN HEAVEN
Another beautiful tahini dessert for you!
Whipped up this delicious chocolate tahini loaf this week. It’s another one of my favorite ways to use tahini.
Tahini complements chocolate beautifully. It gives it an extra layer of richness and really intensifies the chocolate flavor.
If you love dark chocolate, you will love this!
If you are staying away from sugar, you can replace the maple syrup and coconut sugar with 1/3 cup of the Lakanto one-to-one sweetener.
Yield/Servings: 12 -15 slices
Chocolate Tahini cake
A chocolate grain-free cake made with rich, velvety tahini.
Preparation time: 10 MCooking time: 30 MTotal time: 40 M
Ingredients:
Cake
- 3/4 cup tahini
- 1/4 cup coconut sugar*
- 1/4 cup maple syrup*
- 1 teaspoon vanilla extract
- 2 eggs (can replace with flax eggs)
- 1/3 cup cacao powder
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup dairy-free dark chocolate chips (70% or higher) or about 1/2 of a dairy-free dark chocolate bar cut into small chunks*
Chocolate sauce
- 2 tbsp dairy-free dark chocolate chips or 1/4 dairy-free dark chocolate bar
- 2 tsp coconut oil
Instructions:
- Preheat oven to 180C/350F.
- Line a loaf pan with baking paper.
- In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract, and eggs until smooth.
- Fold in cacao powder, coconut flour, salt, and baking soda until batter is smooth. Add the chocolate chips/chunks.
- Spread the batter evenly in the baking pan and bake for 20-30 minutes or until a knife inserted into the middle comes out clean.
- As always it’s important not to overbake so watch carefully as everyone’s ovens are a little different!
- After the loaf has cooled, prepare the chocolate sauce by warming the chocolate chips and coconut oil over a low flame. Stir continuously till melted. Drizzle or spread over your loaf.
Notes:
* If you don't have access to good quality dark chocolate chips (like me) you can use a good bar of chocolate and chop it up into little chunks. I often use Lidt 78% which is also dairy-free.
*If you are staying away from sugar, you can replace the maple syrup and coconut sugar with 1/3 cup of the Lakanto one-to-one sweetener.
* Another wonderful replacement to the coconut sugar + maple syrup would be 1/2 a cup of date paste (recipe on the blog)
6 Comments
Aditi
May 20, 2020 at 1:41 pmGonna try this on Friday, can you recommend maple syrup and honey that easier to find in SG (Redmart) during COVID? If I want to replace with brown sugar, how much should I use? Will take 7-10 days for me to get the product on iHerb.
Riyana
May 22, 2020 at 7:51 amHi Aditi!
I like the Great Northern Grade A Maple Syrup on redmart. I have never tried replacing the maple syrup with just sugar but you would probably want to add an additional 2tbsp to 1/4 cup (so basically 6-8 tbsp of brown sugar rather than 1/4 cup maple syrup & 1/4 cup coconut sugar). You may need to add about 2 tbsp of liquid (water or nut milk) as well. Let me know how it goes!
Christine
June 29, 2020 at 8:50 amHello..!
This recipe looks yummy and interesting. Would it be possible to omit the sugars altogether?
Riyana
June 30, 2020 at 6:29 amHi Christine, I’ve never tried but I think it would be quite dense without. You could try halving it perhaps!
Prerna
December 18, 2020 at 5:40 amDefinitely one of the richest (ironically) choc cakes one can have! Thanks for sharing 🙂
Prerna
December 18, 2020 at 7:19 amIronically one of the richest chocolate cakes I’ve had! Thank you for sharing 🙂