Spiced Apple and Tahini Brownies


Gooey, rich and delicately tangy, truly alchemy! These brownies have it all, and you won’t believe how easy they are to make, and defiantly do not fail to impress! Easy and delicious desserts are the way to go.

I used buckwheat flour which gives these brownies an incredible softness and nutty flavour, and the added benefit of being gluten-free, which means they can be more easily digested and enjoyed by everyone! These are also refined sugar-free thanks to the coconut sugar which gives them a real richness and caramel flavour, and combined with the raw cacao a chocolate heaven id created!


The spiced apples are a must in these brownies, not only do they add a moistness making them irresistibly gooey, but the flavour combination is perfect. Apples are currently in season so they are extra crisp and sweet, and stewing them with coconut oil, cinnamon and maple syrup elevates them to a next level, which is simply delicious!


In this recipe I use light tahini; recently I have been in love with the silky sesame paste (no exaggeration, I’d eat it even on beans), in my opinion, it adds a new depth of texture and flavour, and pairs beautifully with the apples and brownies, as well as looks gorgeous. The drizzle is a combination of tahini, maple syrup, sea salt and coconut oil, if however, you dislike tahini (which is highly unlikely), then feel free to use peanut or almond butter and it will work just as well.


1 tablespoon chia seeds

250g buckwheat flour

60g cacao powder

1 teaspoon bicarbonate of soda

300g coconut sugar

1/2 teaspoon sea salt

150g coconut oil

150ml almond milk


3 large Braeburn apples

2 tablespoons coconut oil

1 tablespoon maple syrup

1 teaspoon cinnamon

Sea salt


For the drizzle:

2 tablespoons tahini

1 tablespoon maple syrup

1 tablespoon melted coconut oil


Preheat the oven to 190℃.

Place the chia seeds in a cup and soak in 6 tablespoons of water. 

Next, sift together the flour, cacao powder and bicarbonate of soda into a large mixing bowl, then stir in the coconut sugar and salt.

Melt the coconut oil over a medium heat, then add to the dry ingredients along with the almond milk and soaked chia seeds then mix until combined, the batter will seem thick but that is what makes it gooey!

Next, chop the apples (leaving the skin on) into small cubes, heat the coconut oil over medium heat in a saucepan and add the apples along with the maple, cinnamon and a pinch of sea salt. Cook these until soft and caramelised for 10-15 minutes. Mix half of the apples into the batter, and set the other half aside.

Line a square brownie tin with baking paper and spread out the brownie batter evenly. Next, top with the renaming caramelised apples and place in the centre of the oven for 20-25 minutes. The baking time will depend on how gooey you like your brownies.

Combine all of the drizzle ingredients and drizzle over the brownies after cooling for at least 20 minutes.


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