Chocolate Chunk Tahini Cake with Cashew Flour (Paleo and Gluten-Free)
Prep Time5mins
Cook Time25mins
Total Time30mins
Servings: 162 x 2” bars
Calories: 142kcal
Course: Breakfast, Dessert, Snack
Cuisine: American
Delicious and moist Chocolate Chunk Tahini Cake Bars made with Cashew Flour are the perfect gluten-free snack or dessert; Rich tahini flavors balanced out by subtle cashew with chunks of dark chocolate.
Ingredients
1cupCashew Flour, 80g
1½tspBaking Powder
½cupTahini, 120g
6TbspSwerve Brown Granulated Sugar Replacement, or Coconut/Brown Sugar
4Egg Whites
1½TbspCoconut Oil
1½TbspUnsweetened Almond Milk
1½tspVanilla Extract
3ozDark Chocolate Bar, Chopped, 85g, Stevia-Sweetened
Instructions
Preheat oven to 350°F, grease 8” x 8” brownie pan or baking dish and line with parchment paper.
In a small bowl, combine and uniformly mix cashew flour and baking powder.
In a large bowl whisk together tahini, brown sugar, egg whites, coconut oil, almond milk and vanilla.
Add dry ingredients to wet, and stir until combined.
Fold in chopped chocolate, reserving about 2 Tbsp for the top.
Pour batter into prepared pan and spread. Top with reserved chocolate chunks.
Bake for 25 minutes. Cool completely before cutting.
Notes
To replace Cashew Flour, use an equal amount of Almond Flour.
Make sure tahini is runny and not thick.
To replace Tahini, use any nut butter or seed butter.
Storage:
Let the cake cool completely before storing.
Room temperature: 2-3 days, in an airtight container.
Fridge: 1 week in an airtight container.
Freezer: 2 months, wrapped in plastic wrap and then placed in freezer bags.Thaw at room temperature before eating.