Ooooffff this one hit the spot. Life has been testing me lately and my main affirmation has been to “move with love instead of fear” and to me love = chocolate.
Preheat oven to 350.
In a large mixing bowl, add you chia seed powder and water, then let it sit for 30 seconds. Stir until it’s fully mixed once the chia has absorbed the water.
Next, add the tahini, golden coconut sugar, vanilla extract, and mix with a rubber spatula until everything is fully mixed.
Now toss in your cashew milk, melted coconut oil, and stir until you have a beautiful smooth wet mixture. Set aside as you prep the dry ingredients.
In a separate large mixing bowl, add your almond flour, cassava flour, baking soda, cacao powder and stir with a fork until all the ingredients are mixed.
Now take your dry ingredients, and slowly add it to your wet ingredients while stirring. After you added all the dry ingredients to the wet ingredients, mix well until you have your brownie batter!
Then add in your most of your chocolate chips, leaving a few for the garnish on top of the skillet.
Once your batter is ready, take your 9 inch cast iron skillet and grease the inside with a dash of coconut oil, this will help prevent the brownie from sticking. Carefully pour in your batter into the greased skillet, and smooth it evenly across the bottom.
Garnish with the leftover chocolate chips and pinch of flakey sea salt.
Bake at 350 for 25-30 minutes. Once done, remove from heat, let it cool for 5 minutes, and then enjoy warm with your favorite vegan ice cream. I used half mint chocolate chip and half strawberry ice cream….let me just say, it was heavenly.
Enjoy!
