Some people are not fans of tahini with sweets, but I LOVE it - the more fat the more satiating, IMO.

When I was on a strict elimination diet while breast-feeding my youngest with food intolerances this was my go to sweet treat in the evenings when I was craving a little sumthin'-sumthin'.

The Health Benefits of Tahini

Tahini is made from sesame, so it's packed full of minerals like calcium and iron and also loaded with unsaturated fats to keep you feeling fuller for longer.

Adding tahini to brownies was just my way of tricking myself into thinking I was giving myself a 'healthy' sweet treat - but really it's just because I love how it combines with there bitterness of the chocolate.

Ingredients

1 x 120g of chopped dark chocolate - I love Loving Earth's Dark Chocolate, but you can also make your own
3 x tbs coconut oil
Pinch of salt
4 x tbs hulled tahini (divided into 1 tbs and 3 tbs portions)
3 x tbs of arrowroot powder (or cornstarch)
2 x tbs of raw cacao powder
2 eggs
1/2 cup of coconut sugar
2 x tbs maple syrup (or rice malt syrup)

Method

Preheat oven to 180C.
Line a bread loaf pan with baking paper (if not using a silicon one). Otherwise coat liberally with coconut oil to prevent sticking.
Melt chopped chocolate with 1 x tbs of tahini, salt and coconut oiling a double boiler over low heath. Continue to stir until well combined and then remove from heat.
Combine raw cacao powder and arrowroot in small bowl. Mix with a whisk or spoon until the powders are well mixed and there are no lumps.
Whisk eggs and coconut sugar in a large bowl until fluffy and smooth (about 3 mins).
Spoon the liquid chocolate into the egg and sugar mixture, continue to whisk for another minute.
Slowly add the arrowroot mixture to the bowl while continuing to whisk the mixture until a thick chocolate batter forms. Spoon this mixture into there prepared bread loaf tin.
Stir together the maple syrup and 3 x tbs of tahini in a small bowl until thick and creamy paste forms. Dollop the maple tahini cream onto the top of chocolate batter and fold it into the top of the brownie batter with a fork to create a swirl-like pattern on the surface.
Bake for 22 mins.
Remove from oven and allow to completely cool before removing from the pan and cutting.

Makes 12