Date Tahini Bread has two different flavors layered throughout: tahini and chocolate. It’s an unusual combination that we are sure will become a favorite once you have tried this dessert bread.
5 Tbsp. tahini
6 Tbsp. DateME Date Paste
3 Tbsp. butter
2 Tbsp. cocoa powder
½ tsp. vanilla extract
½ cup almond flour
1 Tbsp. coconut milk
3 large eggs
¾ tsp. baking powder
¼ tsp. baking soda
1 Tbsp. coconut sugar (optional)
Preheat the oven to 350°F. Place the date paste and butter in a bowl and microwave until just softened. Add 4 tablespoons of tahini, the coconut milk and vanilla extract and mix.
Whisk the eggs in a separate bowl and add them to the batter.
Fold in baking powder, baking soda, and 6 tablespoons of almond flour.
Divide the batter between two bowls.
In one bowl, add 1 tablespoon of tahini and 1 tablespoon of almond flour. In the other bowl, add the cocoa powder and 1 tablespoon of almond flour.
Line a small loaf pan with parchment paper. Alternate pouring the cocoa and tahini batters in layers into the pan until you have used up all of the batter. Use a chopstick or knife to carefully swirl the layers together. If desired, top with the coconut sugar.
Bake for about 25 minutes, or until the bread starts to brown. Allow to fully cool before slicing.