-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
TAHINI CAKE
| 150g | oat flour |
| 80g | pecans |
| 100g | almond flour |
| 40g | ground flax seeds |
| 360g | tahini |
| 150g | coconut sugar |
| 1/2 | tsp baking soda |
| 1 | tsp salt |
| 100g | chocolate chips |
CHOCO BASE
| 60g | chocolate |
| 40g | oil |
For all you Tahini lovers 😋
METHOD
- Preheat the oven to 180C and line your circular baking tin with baking paper
- For the Tahini cake, grind the pecans and then add all the dry ingredients in a large mixing bowl (excl chocolate chops). Stir until combined
- In a separate bowl, stir together the Tahini and coconut sugar.
- Add the wet mixture into the dry mixture and once a dough is formed, stir in the chocolate chips
- Bake at 180C for 28-30 minutes and leave to cool
- For the chocolate base, melt the chocolate and coconut oil in a saucepan, fill your empty, and lined cake tin with the melted chocolate and freeze for 20 minutes until solid
- Flip over your cake tin to pull out the chocolate disc base, and place your Tahini cake on top. Drizzle in extra melted chocolate sauce.