Growing up, we would get a chocolate orange in our stocking every christmas – you know the ones you whack and the pieces come apart like an orange? It’s a tradition that has been passed down from my father’s side of the family and while I don’t eat them a lot, the flavor combination of the two always brings back good memories.
When I recently tried Honey Mama’s new tahini tangerine bar, it felt like a grown up, good-for-you version of the traditional chocolate orange. That bar inspired this recipe, and while it plays a role, if you can’t find the bar, simply substitute your favorite chocolate chips.
Now, let’s take a survey! Are you Team Fudgy brownie or Team Cakey brownie? I’m definitely in the former camp, or these follow that standard just so you know ahead of time. I just to sink my teeth into chocolate and these hit the spot. It’s my standard brownie recipe tweaked so if you don’t like tahini or have a sesame allergy, swap the nut butter to something you’d like. Whether it’s this particular version or your own spin, I know they’ll be in regular rotation in your house.
1 ¼ cups (5 ounces) cashews*
¼ cup (2.5 ounces) tahini
¼ cup (2 ounces) melted coconut oil or cacao butter
1 cup maple syrup
1 tablespoon orange zest
3/4 cup (70 grams) cacao, sifted
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon sea salt
1 Honey Mamas Tangerine Tahini bar,
or your favorite chocolate bar, or ¼ cup of your favorite chocolate chips
Preheat your oven to 350* and line a 8” square pan with parchment.
Using a food processor or high speed blender, blend the cashews, tahini, coconut oil, maple syrup and eggs together until smooth and glossy.
In a medium bowl, combine the dry ingredients, cacao through sea salt. add the wet mixture along with the orange zest, and whisk until fully combined. Pour the batter into your prepared pan, sprinkle with the chocolate pieces and bake for 25-30 minutes, or until the edges are set and start to pull away from the side of the pan. Cool slightly before enjoying!
*I always have cashews on hand for “milk,” flour or cashew cream. if you don’t, you can replace with 3/4 cup almond or cashew butter.