Ingredients:

2/3 cup coconut oil, room temperature

1 cup coconut sugar

1/2 cup pure maple syrup

4 ripe bananas, mashed

2 tsp. vanilla extract

2/3 cup unsweetened cocoa powder

1 cup gluten free all-purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 cup tahini

1/4 cup maple syrup

1 tsp. vanilla extract

1/4 tsp. ground cinnamon

Directions:

1. Preheat oven to 350 degrees F and grease an 8-inch square pan with coconut oil or spray with cooking spray.

2. To make the tahini sauce, mix together the ingredients, from the cup tahini to the end, until fully combined. Set aside until ready for use.

3. In a large bowl, thoroughly mix together coconut oil and coconut sugar. Add maple syrup, mashed bananas, and vanilla extract. Whisk together until combined.

4. Gradually add cocoa powder, GF all-purpose flour, salt and baking powder to the wet ingredients while mixing. Mix until fully combined.

5. Pour batter into prepared pan. With a spoon, drops little dollops of the tahini sauce randomly over the top of the batter. With a table knife, gently draw figure 8 s through the tahini and brownie batter to create a swirly pattern.

6. Bake for 25 to 30 minutes.

7. Let cool slightly, cut into squares and enjoy.

Bon Appetit!