Chocolate tahini brownie and Vanilla coconut ‘ice cream’

Chocolate tahini brownies 2Peanut butter and chocolate work really well together so I assumed chocolate and tahini, with its savoury, nutty flavour, would also work well together. Initially I wanted to make a slice but I did not want it to contain 100s and 100s of calories with cups of cashews and coconut oil. I also wanted something fairly low in carbohydrates. I decided to go with a coconut flour based brownie instead. My first attempt at this brownie was without the dates, however, it just did not have the sweetness or moistness that I required, and although it was quite low in carbohydrates, there was really no point in making this recipe if it did not resemble a brownie. I ate it anyway.

This second attempt containing the dates made this brownie subtly sweet and quite moist while allowing the flavour from the tahini to come through. The boyfriend and I ate it alone and with some homemade Vanilla coconut ‘ice cream’ made with frozen coconut milk, Greek yoghurt and vanilla whey protein powder (recipe below). I was a bit impatient with the freezing of the coconut milk and Greek yoghurt hence the ‘ice cream’ was not as firm as it should have been, as you can observe in the photo, however, it still tasted good. Enjoy.

Chocolate tahini brownie with ice cream

Chocolate tahini brownie

Ingredients

½ cup walnuts

¼ cup sesame seeds

1/3 cup coconut flour

1 teaspoon baking powder

½ teaspoon cinnamon

½ cup dates soaked in ½ cup hot water

1 cup coconut milk

4 tablespoons cocoa powder

3 tablespoons tahini

10 drops vanilla flavour liquid stevia

½ teaspoon vanilla extract

1 tablespoon coconut oil

1 egg

Method

  • Pour the brownie mixture (it tastes pretty good uncooked by the way so leave yourself some in the bowl to eat with a spoon) into a 20cm x 20cm baking tray lined with baking paper. Press down with the back of a dessert spoon.
  • Add the date mixture to the dry ingredients and mix well to combine. Add the egg and mix well.
  • Add the dates, plus the water they were soaked in, into the food processor along with the coconut milk, cocoa powder, tahini, liquid stevia, vanilla extract and coconut oil. Process until the dates are pulverized.
  • Add the coconut flour, baking powder and cinnamon and mix to combine.
  • Add the walnuts and sesame seeds to a food processor and process until the walnuts are finely processed. Pour the processed walnuts and sesame seeds into a large mixing bowl.
  • Bake in the oven at 180°C for 30 minutes. Allow to cool before slicing. Serve with some homemade Vanilla coconut ice cream.

Chocolate tahini brownie uncookedChocolate tahini brownie cooked

Vanilla coconut ‘ice cream’

Makes 2 large servings

Ingredients

250 ml coconut milk

1 cup Greek yoghurt

2 scoops of a good quality vanilla whey protein powder

½ teaspoon vanilla extract

Method

  • Freeze the coconut milk and Greek yoghurt in small containers or ice cube trays.
  • Remove the frozen coconut milk and Greek yoghurt from the containers and cut into small chunks as per this recipe (if you did not freeze them in the ice cube tray).
  • Gradually process the frozen coconut milk and Greek yoghurt until the mixture is smooth.
  • Add the protein powder and vanilla extract and process until combined.
  • Serve the ice cream immediately with a slice of Chocolate tahini brownie or freeze the ice cream for an additional 30 minutes for a firmer texture.

One thought on “Chocolate tahini brownie and Vanilla coconut ‘ice cream’

  1. Pingback: Healthier Peanut butter cheesecake brownies | I can't believe that's healthy

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