A recipe for delicious vegan matcha tahini brownies made with flax eggs, tahini, coconut sugar, maple syrup, matcha powder, and dairy-free chocolate chips.
Preheat your oven to 350 degrees and spray a loaf pan with cooking spray. In a small bowl, whisk together the ground flaxseed and water to create two flax eggs. Set aside to thicken. In a mixing bowl, stir together the tahini, coconut sugar, maple syrup and thickened flax eggs until smooth. Add in the matcha powder, baking soda and salt and stir until combined. Lastly, stir in the chocolate chips. Pour the batter evenly into your prepared loaf pan and bake the brownies for about 18-25 minutes.
