½ cup runny tahini (high quality)
⅓ cup unsweetened cocoa powder (or cacao powder)
⅓ cup almond flour (for structure)
1/4 cup dairy-free milk (or water to help blend)
½ tsp baking soda
A pinch of sea salt
Optional: 2 tbsp tahini extra (for swirling on top)
🥣 Directions (Step-by-Step)
Preheat & Prep: Heat your oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.
