Tahini Chocolate Cake
Are you that fan of a brownie too? Especially when a brownie tastes like Reese’s Peanut Butter Cups? Then this recipe is for you! We also made this recipe without cocoa powder, but it was so delicious that we also had to make a chocolate version of it. And believe us, this is one that can be made over and over again. Chocolate and the taste of peanut butter, that’s just a top combination!!
We made these brownies in Venlo, but in Venlo we didn’t have a big oven. In Venlo we only had a camping oven in which we baked all our baking recipes. Believe us, that was a very small oven! But in the Netherlands we say ‘Who does not honour small things, is not worthy of great things’. Anyway, the ingredients are for 1 large oven bowl. But if, like us, you only have a small oven, you can use two small oven bowls.
- 30 gram of oats
- 1 can of chickpeas (400 grams)
- 60 grams of tahini
- a pinch of salt
- 20 grams of honey
- 2 tbsp of cocoa powder
- 1 tbsp of stevia
- 2 tbsp of coconut oil
- 1 tsp baking powder
- 1 egg
- A dash of semi skimmed milk
- 30 grams of dark chocolate
- 50 grams of blueberries
Preheat the oven at 180 degrees. Drain the chickpeas. Put all the ingredients, except for the chocolate and the blueberries, in a blender. Mix everything until it becomes a smooth mass. Chop the chocolate in small pieced. Add this to the batter together with the blueberries and stir it with a spatula. Put a baking sheet in a baking dish and add the batter. Put thus into the for 15-20 minutes (depends on your oven). Let it cool down completely before serving.
Options: You can add some nuts for an extra bite.
138 calories – 7.7 g fat of which 3.2 g saturated – 14.1 g of carbohydrates, of which 3.6 g fibre and 4 g sugar – 4.5 g of protein
Anna & Marit
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