Ingredients
Units
Scale
- 1 1/4 cup white flour
- 2/3 cup white sugar
- 1 tsp espresso powder (optional)
- 1 cup almond milk, room temp
- 3/4 tsp salt
- 2 tsps baking powder
- 1/2 cup cocoa powder
- 1/2 cup tahini
- 3/4 cup vegan stevia sweetened chocolate chips
- 1 tbsp flake salt, garnish
Instructions
- In a bowl combine your cocoa powder, salt, baking powder, espresso powder white flour, white sugar.
- In a bowl combine your almond milk and tahini, whisk to combine. If it starts to clump pop in the microwave for about 10-15 seconds and combine. Repeat if needed.
- Add your wet to the dry ingredients and gently combine. Don’t over mix. Fold in your chocolate chips.
- Add the batter to a tin lined with muffin cups. Fill about half way or a little more. This will make 6 large muffins. You can top with additional chips, but be sure they are somewhat covered so they don’t burn with baking. You can throw an aluminum foil tent over them if they start to get toasty.
- Bake for 20-25 minutes until muffins have cracks on top and a toothpick comes out clean. Allow the muffins to completely cool before removing. Top with flake salt.
- Prep Time: 5 mins
- Cook Time: 20 - 25 mins