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Chocolate is always a good idea! Which is why we're loving this warm and gooey Mini Double Chocolate Tahini Cookie Skillet from Emma Kula! Try it in a mini cast iron skillet or divide it between 2 ramekins for individual cookies. Top it all off with a scoop of vanilla ice cream and an extra drizzle of Soom Dark Chocolate Tahini with Sea Salt for the finishing touch.
Mini Double Chocolate Tahini Cookie Skillet
2 Tbsp butter or vegan butter, melted
3 Tbsp Soom Dark Chocolate with Sea Salt Tahini, plus more for topping
¼ cup coconut sugar
2 tsp ground flax + 2 Tbsp water, mix and let sit for 10 mins to create flax “egg”
½ tsp vanilla
½ cup almond flour, lightly packed
¼ tsp baking soda
Big pinch of sea salt
Chopped dark chocolate (about ¼ cup)
Ice cream (vegan or regular), for topping
Preheat the oven to 350 degrees and butter a 5” mini cast iron skillet or 2 small oven-safe ramekins.
In a bowl, mix together butter, Soom Dark Chocolate with Sea Salt Tahini, coconut sugar, flax egg and vanilla until smooth.
Add the almond flour, baking soda, salt and chocolate chunks and mix until you have a thick dough.
Press dough into the prepared skillet/ramekins, then bake for 15-17 minutes or until center is just set (you want it gooey!)
Let cool for at least 15 minutes, then top with ice cream, drizzle with more Dark Chocolate Tahini with Sea Salt and enjoy!
Recipe and Photography by Emma Kula.
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