85g butter, melted and cooled
90g tahini
100g caster sugar
35g light brown sugar
35ml milk of choice
1 tsp vanilla extract
150g plain flour (rye and spelt are also nice for this recipe)
30g 100% cocoa powder
Pinch of fine sea salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 x The Coconut Collab Choc Pots
50g white chocolate, coarsely chopped