Fudgy dark Chocolate Maca Tahini Brownies with melted chocolate glaze topped with chopped goji berries are beyond delicious. Chocolaty, deep earthy flavored and delightful, these brownies are simply incredible. Made with REAL, wholesome ingredients, refined sugar-free and packed with powerful antioxidants. Perfect guilt-free dessert to enjoy.
March has arrived guys. Beautiful, fun and exciting March! I love March for so many reasons. One of the reasons is that we will celebrate coming of Spring soon. I’m excited to see nature waking up and blooming, to hear birds singing and of course, coming of warmer sunny days. Even though we don’t have anything close to spring-like temperatures around here, I’m pretty sure that March will soon show its face.
As we are still in cold and flu season those nasty viruses are still lurking us. Citrus fruits and berries are still our number one choice for fighting colds while satisfying our sweet tooth. BUT the time comes when one desires some moody, dark and chocolaty desserts – like Dark Chocolate Cherry Brownies or Cocoa Pomegranate Brownies.
Well, last week I longed for something satisfying, indulging and yet completely guilt-free that will boost not only my mood but also my immunity. Since I’m completely obsessed with maca powder lately – hello Cacao Maca Hot Chocolate and Peanut Butter Maca Overnight Oats – and God knows I love brownies (read: raw cocoa powder), I decided to mix those two and see where it leads me. And so Chocolate Maca Tahini Brownies were born to this world. These brownies turned out to be beyond delicious. Chocolaty, deep earthy flavored, fudgy and delightful.
Ok, so you probably wonder how I got tahini in this story. People usually use other nut butters to make brownies extra fudgy. Well, some time back I saw this recipe from Monique, and I was like mind blowing. I have to be completely honest with you guys. I never tried tahini in anything sweet-tasting before. I always considered tahini more suited for dips and spreads, and more for general savory cooking. But that recipe encouraged me to try tahini in my brownie recipe. I decided to add in some o my favorites – like maca powder and coconut oil.
If you’re not familiar with tahini, well tahini is made from ground sesame seeds, which are packed with nutrients – especially healthy unsaturated fat – omega-3 fatty acid – that lowers our cholesterol and fights inflammation. So you see, tahini has similar immune-boosting, cardiovascular-protective abilities like superfoods olive oil, walnuts, and flaxseeds. + It has 20% complete protein, making it a higher protein source than most nuts. + Tahini is loaded with essential minerals – like zinc, iron, copper, and selenium. It good for balancing our hormones and keeping our skin healthy even in a small amount. Yummy and healthy – my kinda food!
Tahini paired nicely with deep earthy flavored maca powder, just as I thought. Maca powder enhanced these Chocolate Maca Tahini Brownies with amazing flavor but also gave many health benefits too.
To make these brownies I used raw organic cacao powder rich in antioxidants as well with many other nutrients. Did you know that raw organic cacao has over 40 times the antioxidants of blueberries? Yes, 40 times! Also, cacao is the highest plant-based source of iron and one of the highest plant-based sources of magnesium known to man which makes cacao not only great for boosting our mood but also keeping our heart and brain happy and healthy.
These Chocolate Maca Tahini Brownies are made completely grain free, thus great for those who follow gluten-free and paleo diet. Also, I sweetened these brownies with coconut sugar with the addition of subtle tasting maple syrup so these brownies are sweet, rich tasting AND refined sugar-free. Perfect!
I topped brownies with melted dark chocolate – I used raw one made with 100% cacao, but you can use the one with 80% or more cacao, just make sure it’s made with unrefined sugar. I sprinkled some crushed goji berries on top. Goji berries are packed full of many nutrients also – mostly vitamins and minerals, and, of course, a pure wealth of powerful antioxidants.
Chocolate Maca Tahini Brownies are…
- made with all natural, WHOLESOME ingredients
- full of heart-healthy, anti-inflammatory Omega-3 fats,
- one bowl wonder, quick and easy to make,
- sweet but REFINED sugar-free,
- low-calorie and rich in nutrients – quality fibers, plant-based proteins, and minerals,
- enriched with powerful superfoods – raw cacao powder and maca powder,
- great for balancing hormones, uplifting mood and boosting immunity,
- grain-free, dairy-free,
- gluten-free and paleo friendly,
- fudgy, decadent and incredibly good.
The texture of these brownies is just beyond amazing. Fudgy, moist and gooey. Maca deepened the delicate tahini flavor and gave that deep earthy, roothy touch which complemented nicely bitter raw cacao taste. In one word – decadent! So if you’re looking something to uplift your mood, satisfy your sweet-tooth without leaving you feeling guilty for eating one too many, Chocolate Maca Tahini Brownies is a way to go.
Chocolate Maca Tahini Brownies
Fudgy dark Chocolate Maca Tahini Brownies with melted chocolate glaze topped with chopped goji berries are beyond delicious. These brownies are made with HEALTHY ingredients, refined sugar-free, and packed with powerful immune-boosting antioxidants. Perfect guilt-free dessert to enjoy.
Preheat oven to 350F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, coconut oil, vanilla extract and eggs until smooth and well combined.
Gently fold in cocoa powder, maca powder, coconut flour, salt and baking soda until batter is smooth.
Spread batter evenly in prepared baking pan.
Bake for 22-25 minutes or until tooth stick inserted into the middle comes out clean. Don't overbake!*
Remove from oven and let brownies cool for few minutes.
Melt dark chocolate and spread over the brownies. Sprinkle with crushed goji berries.
As a measure, I used UScup(240ml). *25 minutes makes a fudgier brownie, leave for 5 more minutes for more cakey texture.
Recipe adapted from Ambitious Kitchen.
These are my recommendation for this recipe: