Salted chocolate tahini brownies



Prep Time
Cook Time
Serves 4
4 - 6 People
Difficulty  0


  • 200g Dark chocolate
  • 100g homemade vegan butter
  • 50ml water
  • 5g corn starch or tapioca starch
  • ⅛ tsp xantham gum or guar gum
  • ¼ tsp salt
  • 200g coconut sugar
  • 115g self-rising or oat, or spelt flour
  • 1 Tbsp tapioca
  • starch/cornstarch
  • 1/3 cup cacao powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp Maca Powder
  • 20g non-dairy creamer like soy or almond
  • 100g coconut cream
  • ½ tsp apple cider vinegar
  • dark chocolate chips 
  • coarse salt 

Tahini Salted Caramel:

  • 300ml canned coconut
  • 100ml smooth tahini 
  • ½ cup coconut sugar
  • ½ cup maple syrup or agave or raw honey
  • ½ tsp salt
  • ½ tsp vanilla extract


  1. Preheat oven to 160⁰C and then line the brownie pan with parchment paper or grease with coconut oil.
  2. Mix together the tapioca/cornstarch the water, xantham gum, and salt. Add the sugar and whisk in the melted dark chocolate.
  3. Sift all the dry ingredients together and then fold in the wet ingredients gradually with a spatula.
  4. Mix together the coconut cream and vinegar, and fold this into the brownie mixture. Add in the chocolate chips. 
  5. Pour into the brownie pan and place in the oven to bake for 30-45 minutes.
  6. Once brown and baked through, let it cool before sprinkling with salt, drizzling with Tahini caramel & a dollop of ice cream

Tahini salted caramel 

1. Place all the ingredients except the salt and vanilla essence, in an iron pot on medium heat and bring to a boil for about 30-45 minutes, until it becomes gooey caramel.
2. Whisk in the salt and vanilla powder and store in a glass container.