These decadent Chocolate Tahini Scones go great with coffee! They are completely Paleo, grain free, and dairy free, but still incredibly rich. Tahini is just magical.
I’ve had some ridiculous chocolate cravings lately. We’re talking serious here, folks. Not just an “I want chocolate” but more of a “I want chocolate and I will plow through anything in my way to get it so step aside” type of deal. I hardly recognize myself. Although, I’m very familiar with how bottomless my own appetite is, so I suppose it was only a matter of time before I became a complete barbarian.
Ok. Looking back now it sort of makes sense.
So anyways, my solution to these cravings is two part: 1) Eat a lot of red meat and avocados since my body seems to be looking for rich foods, and 2) Bake chocolate into something that can be eaten for breakfast. This way I get ahead of my choco-holic craze before it derails my day and scares my neighbors. So far it’s working pretty well for me.
I work out fasted first thing in the morning, so I’m usually completely ravenous by the time I get around to eating. It usually takes 4 eggs (two whole, 2 whites), a homemade sausage patty, a large sweet potato, a few apple slices, and a scoop of almond butter to hold me over for a few hours. It took me a while to understand that that was the amount my body needed, but now I get it. It’s become my routine and it’s been working well for the past couple months.
Until Paleo scones happened, and now I want nothing to do with routine.
Scones are where it’s at right now, and I don’t put a limit on them. I make myself two eggs, grab a scone, and then we see where the breakfast takes us. Maybe there’s another scone involved. Maybe it becomes a freakin scone party and they all show up. Who am I to say?
I’m getting ahead of myself. The reason I’m so obsessed with these scones isn’t limited to the chocolate factor. No ma’am. The other star here is the tahini. The creamy, nutty, salty tahini that holds these scones together feels like it’s also holding my life together, and I’m completely ok with that. Try these, and I won’t sound insane to you anymore. You’ll know exactly what I mean, jelly bean.
Chocolate Tahini Scones
- 3 eggs
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup tahini
- 1/4 cup full fat coconut milk
- 1/2 cup coconut flour
- 1/4 cup almond meal
- 1/4 cup coco powder
- 1/2 tsp baking soda
- 1/4 Chocolate chips for garnish optional
Preheat oven to 350 F and line a baking sheet with parchment paper.
In a large bowl, whisk tahini, eggs, coconut sugar, and maple syrup until well combined. Add in coconut milk and stir well.
In a separate bowl, whisk together sifted coconut flour, almond meal, cocoa powder, and baking soda.
Add dry ingredients into wet and stir to combine. The batter should be slightly thick.
Wait 5 minutes for the coconut flour to absorb, and then scoop the batter onto the center of the baking sheet in a large circle.
Using a rubber spatula or sharp knife, “wiggle” the bater apart into either 6 or 8 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed. (Alternatively, you can scoop the batter onto the sheet in 8 evenly spaced circles.)
Bake at 350 F for 25-30 minutes. The edges will be crisp, but the inside of the scone should still be soft. Wait 10 minutes and then transfer scones to cool on a wire rack.
To make chocolate drizzle, melt the chocolate in the microwave in 10-15 second batches, stirring in-between until melted. Drizzle over the top of the scones, and drizzle some extra tahini if desired. Go crazy.
Store leftovers in the fridge in a sealed container, or freeze and reheat in a toaster oven.