Vegan Tahini Brownies (Fudgy and Gluten-Free)

Bahan-bahan (12 porsi)

• 6 tablespoons aquafaba
• 1/2 cup unsweetened cocoa powder
• 3/4 cup almond flour or almond meal
• 2 tablespoons oat flour ((certified gluten-free as needed))
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup cooked honeynut squash (see note 2), (mashed well into a puree)
• 1/2 cup smooth tahini, (at room temperature)
• 1/4 cup pure maple syrup
• 1/2 cup coconut sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate chunks or vegan chocolate chips
• 2 tablespoons dark chocolate chunks or vegan chocolate chips
• 2 -3 tablespoons roasted hazelnuts ((or almonds), chopped (optional))
• Coarse sea salt or flaky sea salt
• 3 ounces dark chocolate, roughly chopped
• 4 teaspoons coconut oil (I prefer the refined variety for a more neutral taste)
• 1/3 cup coconut cream (from a can of full-fat coconut milk or from a can of coconut cream)
• A pinch of sea salt