This recipe contains 2 of my favourite things… coffee and chocolate… the original recipe called for 1 egg but I found the mixture too dry, it also used almond butter, which I don’t particularly like, so my recipe uses tahini (sesame seed paste). In the pictured batch I used fine almond flour but you could use ground almonds (almond meal). You can increase the amount of coffee to your own taste.

This is a really moist gooey cake.

TAHINI ESPRESSO SQUARES

96g/1 cup almond flour/meal

1 tsp baking powder

1/2 tsp salt

56g/1/4 cup granulated sweetener of choice

2 tsp espresso powder, more if you want

25g/1/4 cup cacao powder

250ml/1 cup Tahini

100g/1/2 cup coconut oil, melted

1 tsp vanilla extract

3-4 eggs depending on size

75g-125g/1/2-3/4 cup unsweetened chocolate chips, I make my own

Preheat oven to 175c/350f

In a bowl combine all the dry ingredients, except chocolate chips

Beat together all wet ingredients

Add dry ingredients and beat into a thick batter

Fold in the chocolate chips

Place into a lined baking pan(approx. 200mmx200mm/8″x8″)

Sprinkle with some extra chocolate chips if you like

Bake for 20 to 25 minutes

Remove from the oven and allow to cool in the pan so they set

When cool remove from the pan and cut into squares

Nutrition

Per square

Carbs 11g

Fibre 5g

Net Carbs 6g