Guest recipe from Fearne Cotton’s new cookbook ‘Happy Vegan’ available to buy from Amazon
Tahini is such a dream when you’re making vegan bakes. it is so creamy and packed with good fats and protein and it has a very distinct exotic flavour. These brownies rival any non-vegan kind as they’re unbelievably gooey and soft. Warning, they won’t last long with hungry mouths around!
2 tbsp ground flax seeds
6 tbsp boiling water
200g dark chocolate, minimum 70% cocoa solids, broken into small pieces
100g coconut oil
130g white spelt flour
40g raw cacao powder or cocoa powder
½ tsp baking powder
¼ tsp fine sea salt
170g coconut palm sugar
125g Tahini plus 3 tbsp to decorate
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line the tin fully with baking parchment.
Combine the flax seeds and water in a small bowl and set aside for 5 minutes until thick and gloopy.
Place the chocolate and coconut oil in a heatproof bowl. Place the bowl over a pan of barely simmering water, ensuring the base of the bowl does not come into contact with the water. Stir now and again until the chocolate and coconut oil have melted and come together.
Sift the flour, cacao powder and baking powder into a bowl, then stir in the salt and coconut sugar. Add the melted chocolate and coconut oil, the flax seed mixture and tahini and stir until thoroughly combined.
Transfer to the lined tin and use the back of a spoon to level the surface. Drizzle over the remaining 3 tablespoons of tahini. Bake for about 20-25 minutes, until barely set with a little wobble in the centre. Leave to cool completely, then remove and cut into 16 squares. Keep in an airtight container for up to 5 days.