Preheat your oven to 180C.

To a bowl, add tahini, maple syrup, and vanilla extract. Whisk well to combine.

Add almond flour and potato starch and baking powder, stir well with a spatula. Add salt and fold in the chocolate chips.

Press the dough into the prepared skillet or round oven dish (optional to lightly grease it with coconut oil) using the palm of your hand to smooth the top.

Bake for 17-19 minutes until golden.

Let cool for 5 minutes before serving.

Optionally, top with vanilla ice cream and shaved dark chocolate.

Best when fresh/warm, but it does reheat well.

Store any leftovers in an airtight container in the refrigerator for up to 4 days.