Tahini Frosted Brownies

Get READY!!! I have taught this recipe at two Alive Food Classes and people cannot get enough of them. Actually, not really… because we were practicing deep breathing and eating mindfully it seemed that everyone was satisfied with either one or two. This is great considering how fricken AMAZING they are!

Yields about 30 brownies for a 9x13 pan

Ingredients: 

1.5 cups almonds

1.5 cup dates (I prefer medjool dates)

1.5 cups raw cacao powder

¾ cup + 2 Tablespoons raw honey

dash of sea salt 

¼ cup maple syrup

¾ cup coconut oil

1.5 cups tahini

2 tsp vanilla

2 T filtered water

1/8 cup coconut shred (for garnish)

DIRECTIONS

First Layer

  1. Process almonds until finely ground and then add dates. Process until contents are sticky.
  2. Add ¾ cup cacao powder and process
  3. When thoroughly mixed, add 2 Tablespoons of raw honey and dash of sea salt
  4. If contents are not sticky, add 1 Tablespoon of water at a time and process until contents are sticky
  5. Add 1 tsp vanilla and dash of sea salt
  6. Remove from food processor and chocolate ‘brownie’ contents into a 9x13 pan
  7. Set aside in freezer

Second Layer

  1. Mix together tahini, the remaining ¾ cup of raw honey and vanilla (you can do this by hand or in food processor)
  2. Remove brownies from freezer and gently press this tahini layer into the brownies
  3. Set aside in freezer as you prepare the chocolate sauce

Chocolate Sauce

  1. Melt coconut oil (double boil it: place a pan on the stove with 2 inches of water. Place coconut oil (in a glass container) in hot water, place lid of the pan on top, and let it melt)
  2. Add maple syrup, ¾ cups cacao powder, 1 tsp vanilla, dash of sea salt
  3. Gently stir contents together
  4. Place in refrigerator for 7-10 minutes so chocolate sauce firms, but is still runny.
  5. Drizzle chocolate sauce over tahini layer 
  6. Garnish with coconut shred