Halvah Brownies

Halvah brownies, tahini, olive oil and date paste make these paleo treats as decadent as they are packed with Mediteranean flavor. Each layer of flavor inspired by the last and the results are spectacular.

Halvah is a delicious sesame-based treat that comes from the Mediterranean region. Its main ingredient is sesame paste (tahini), giving it a texture that is soft, crumbly, and dense all at once. Since I was a child it was one of my favorite treats. It comes in a variety of options, including studded with pistachios and chocolate marble, my favorite.

Brownies are one of those elusive treats if you’re paleo. When I was baking professionally, my brownie recipe was chocolate melted into butter mixed with a lot of white sugar, eggs and flour. They were a masterpiece. A classic. Recreating that brownie with grain-free flours and ghee just didn’t cut it. I needed fatness and a rich crumb.

As I was considering yet another attempt at the perfect paleo brownie, as I was perusing my pantry for ingredient options, I spotted the tahini. Fatness. And flavor. Olive oil for additional fat, as it’s richer than ghee. Now I’m feeling the Mediterranean feels, so I added date syrup. Topping with pistachios gives them a nice crunch and contrast, along with a flavorful gray sea salt that a friend recently brought to me from Iceland. This recipe came together so organically, each layer of flavor inspired by the last and the results are spectacular. One chef hack I love to share is to invest in a set of portion scoops, otherwise known as “dishers”. They’re available on Amazon and are excellent tools for keeping portion sizes consistent for everything from meatballs to muffins. Just click Amazon to see my favorites.

Yield: 12

Living Delish & Nutrish: Tina Wells

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Halvah Brownies

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1/2 cup almond flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup tahini
• 1/2 cup coconut sugar
• 1/3 cup date syrup ( can substitute honey)
• 1/4 cup extra-virgin olive oil
• 2 large eggs
• 1 teaspoon organic vanilla extract
• Coarse sea salt, for topping
• about 1/4 cup pistachios for topping

Method

1. Preheat oven to 350ºF.
2. Combine the dry ingredients in a bowl large enough to accommodate all of the ingredients. Sift if necessary to remove lumps from the almond four and cocoa powder.
3. In a second bowl, combine the tahini, coconut sugar, date syrup (or honey), olive oil, eggs and vanilla. Mix well to break up the eggs and make a smooth consistency.
4. Add the wet ingredients to the dry and mix together, making a thick brownie batter.
5. Prepare a muffin pan with avocado oil spray. Scoop the batter into each cup. I recommend using a 1-1/3 ounce portion scoop (with a red handle) or about 1/4 cup per portion.
6. Top each brownie with a sprinkle of coarse salt and pistachio pieces.
7. Bake for 11 to 15 minutes, until set but still a bit wet in the center when checked with a skewer.
8. Cool, remove from pan and store in an airtight container up to 3 days. (If they last that long!!)

Pro Tip

I always recommend purchasing a set of portion scoops ( also called "dishers") in several sizes. They are great for keeping consistent sizes for everything from meatballs to muffins. Use this link to purchase.

https://livingdelishandnutrish.com/recipe/tahini-brownies

©Tina Wells Luxury Brands, LLC

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