Paleo Tahini Brownies
Rich, fudgy, and finished with a gorgeous tahini swirl, these brownies are the kind of treat that makes people genuinely surprised they're skipping grains and refined sugar entirely. The base comes together with melted dairy-free chocolate and coconut oil, which gives the batter that deep, glossy richness you want in a serious brownie. Almond flour keeps the texture dense and moist rather than cakey, while maple syrup brings just the right level of sweetness without anything processed. The tahini swirl — just tahini and a touch more maple syrup — adds a nutty, slightly savory contrast that makes every bite more interesting than the last. A sprinkle of flaky sea salt right out of the oven ties everything together and makes these look as impressive as they taste. The recipe makes 16 squares, so there's plenty to share — though you may not want to.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the brownies
- ½ cup coconut oil
- 4 oz dairy free chocolate, roughly chopped
- ½ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup almond flour
- 3 tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
For the tahini swirl
- ¼ cup tahini
- 1 tbsp maple syrup
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Combine the coconut oil and chopped chocolate in a medium saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!