Click here for the Reel I made of this recipe 🙂
Chocolate Tahini Cookie Skillet
A perfect little treat for your Valentine's (or anytime) dessert!
Total Time 30 minutes
- 2 eggs
- 1/2 cup + 1 tbsp tahini
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup raw cacao powder
- 3 tbsp almond flour
- 1/4 tsp baking soda
- 1/2 cup dairy-free dark chocolate chips
- few pinch flakey sea salt
- pinch flakey sea salt
- chocolate chunks
- fresh berries
Preheat oven to 350 degrees F.
In a large bowl, whisk together egg, tahini, vanilla, maple syrup, and coconut oil until well combined.
Tablespoon by tablespoon, fold in cacao powder, almond flour, sea salt and baking soda. Fold in chocolate chunks.
Spray a cast iron (or baking dish) with oil then pour in the dough. Spread evenly and top with additional chocolate and sea salt.
Bake for 13-15 minutes. Let it cool, then top with berries and enjoy.
This was so good! I had to make a few substitutions because of what I had on hand – avocado oil instead of coconut and almond butter instead of tahini. It turned out so good regardless! My kids and I finished the whole skillet! Will make again.
Delicious dessert when you’re craving sweets but want to avoid copious amounts of sugar – and easy to make!
Just made this, didn’t even measure the ingredients and it still turned out amazing!! Had to stop myself from eating the entire thing! Highly recommend!!
Way too bitter- it’s a hard pass. Tahini, plus raw cacao, plus not enough sweetness to balance out all the bitterness- no go😓