Tahini brownie with raspberry sauce

sea salt

tahini brownie with raspberry sauce

tahini brownie with raspberry sauce

100g vegan butter

50g tahini

200g flour

100g dairyfree chocolate

100g sugar

tahini brownie with raspberry sauce

80ml of soy milk

125ml coffee

Step 1

In a bowl, mix together sugar, soy milk, and coffee.

Step 2

In another bowl, melt the chocolate and vegan butter.

Step 3

Pour the melted chocolate mixture into the sugar mixture and add the flour. mix everything but don’t whisk.

Step 4

Pour the batter into a baking pan. drizzle tahini on top.

Step 5

Bake at 180c (356f). check the texture with a skewer – it should be moist.

Step 6

For the sauce, mix raspberries, sugar to taste, and some cornstarch. simmer until thickened, then strain through a sieve.

Step 7

Let brownies chill for at least 30 mins (1-2 hours better).

Step 8

Sprinkle with sea salt and serve with sauce.