3 / 4C Light spelt flour (or other flour
of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C
Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
Coconut sugar (I like to use
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined
sugar so these are more chocolatey than super sweet, perfect for this chocolate
lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons
of milk if your tahini is very thick.
It was absolutely no kind
of birthday celebration at all if chocolate crackles weren't on the table, but being a wholefoods
lover these days I looked back over that recipe and cringed... copha (hydrogenated
coconut oil, which is basically a couple
of steps away from being a plastic), rice bubbles (would you like some puffed white rice with your
sugar?!)
I tweaked the inspirational recipe I found here, at the smoothie
lover blog, to include raw honey instead
of coconut sugar and I used less.
Real Sweet offers every dessert
lover simple and delicious recipes using natural
sugars that elevate treats
of every kind — all made with alternative sweeteners like
coconut sugar, agave nectar, honey, pure maple syrup, turbinado
sugar, and more.