TAHINI CHOCO COOKIE CAKE 🍞
An utterly nutty, creamy layer of Tahini cake on top of a thick chocolate base. Perfect for all you Tahini lovers 😋⠀
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
TAHINI CAKE
- 150g oat flour
- 80g pecans
- 100g almond flour
- 40g ground flax seeds
- 360g tahini
- 150g coconut sugar
- 1/2 tsp baking soda
- 1 tsp salt
- 100g chocolate chips
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CHOCO BASE
- 60g chocolate
- 40g oil
METHOD
- Preheat the oven to 180C and line your circular baking tin with baking paper
- For the Tahini cake, grind the pecans and then add all the dry ingredients in a large mixing bowl (excl chocolate chops). Stir until combined
- In a separate bowl, stir together the Tahini and coconut sugar.
- Add the wet mixture into the dry mixture and once a dough is formed, stir in the chocolate chips
- Bake at 180C for 28-30 minutes and leave to cool
- For the chocolate base, melt the chocolate and coconut oil in a saucepan, fill your empty, and lined cake tin with the melted chocolate and freeze for 20 minutes until solid
- Flip over your cake tin to pull out the chocolate disc base, and place your Tahini cake on top. Drizzle in extra melted chocolate sauce.
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