• 1/4 C water
  • 2 TBS ground flax
  • 1 C tigernut flour 
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 C tahini  
  • 1/2 C maple syrup
  • 1 tsp vanilla extract
  • 50g of 70% or higher, dark chocolate – roughly chopped (or dairy-free chocolate chips) 


  • Preheat oven to 350 degrees F.
  • Mix the water and ground flax together, set aside (let sit for 3 minutes at least). 
  • Combine all the dry ingredients together in a separate bowl, set aside.
  • Mix the remaining wet ingredients into the water and the flax mixture. 
  • Combine the wet ingredients with the dry ingredients and then fold in the chocolate chunks/chips.
  • Bake for about 15 mins until golden brown. 


  • I use Canadian/US TBS, which are equivalent to 3 Australian tsp.


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