Let me just say that my whole tahini obsession was taken to a new level after I baked these glorious tahini blondies. MY GOODNESS WHERE IS MY TAHINI CROWN. I’m ready to be the tahini queenie.
But in all seriousness, these blondies are one of the best things I’ve baked in quite some time. They had been on my test baking list about 3 months. After finally baking them a few weeks ago, I had no idea why I had waited so long because they’re simply INCREDIBLE. Abra and I now refer to them as the sister of my VERY famous tahini brownies.
Basically let me just say this: if you’re into chocolate chip cookies AND a fudgy blondie, then you MUST bake these. They’re easy and just so happen to be gluten free, grain free, paleo and dairy free. That means that nearly anyone can enjoy these lovely bars.
So let’s talk about the ingredients in these tahini blondies!
Tahini: I mean obviously. The star of the recipe. I LOVE Soom Tahini because of it’s amazing consistency. You can get 10% off your order by using the code ‘ambitiouskitchen’ at checkout!
Coconut sugar: I LOVE using coconut sugar in these bars to give them a nice caramel-like flavor. You can pretty much find coconut sugar everywhere these days. I haven’t tried these bars with any other sweeteners, however I’m confident brown sugar would work. You could also try using 3/4 cup pure maple syrup (not a tested version). I would not recommend using honey.
Coconut oil: You only need 1/4 cup for the entire recipe and it’s well worth it. It helps gives the bar a gooey consistency. Don’t worry though, you won’t be able to taste any coconut in the recipe.
Eggs: Yes, we use eggs in this recipe, but I’m fairly certain it would work lovely with two flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water). Let me know if you give it a try.
Almond flour: I love using Bob’s Red Mill almond flour in my recipes because… I LOVE BOB and all the products they create.
Coconut flour: Incredibly absorbent, low in carbs, slightly sweet and helps to create the perfect consistency for these blondies.
Chocolate chips: Chocolate chips were really the way to go with this recipe. You can use dairy free chocolate chips if you’d like to keep this recipe dairy free and/or vegan-friendly.
I can’t wait for all of you to make these fabulous bars! They’re delicious served slightly warm and a little gooey… and don’t forget that extra sprinkle of salt on top! SO GOOD.
See how to make the tahini blondies:
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram. Please also leave a comment and rate the recipe below so I can see how you liked them!
More paleo dessert recipes you’ll love:
Paleo Chocolate Chip Tahini Blondies
- Wet Ingredients:
- 2 eggs
- 1 cup coconut sugar
- 1/2 cup tahini
- 1/4 cup melted and cooled coconut oil
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 1 ½ cups packed fine almond flour
- 1/2 cup coconut flour (not packed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips, dairy free if desired
- Fancy Maldon Salt, for sprinkling on top
- Preheat oven to 350 degrees F. Line a 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray to prevent sticking. Set aside.
- In a large bowl, mix together the eggs, coconut sugar, tahini, coconut oil and vanilla extract until smooth.
- Next add the dry ingredients: almond flour, coconut flour, baking soda and salt. Mix until a cookie dough consistency forms, then fold in the chocolate chips.
- Add batter to the prepared pan and spread evenly. Bake for 18-25 minutes until edges are just slightly golden. We want to slightly underbake these so they stay gooey. Once done baking, immediately sprinkle with Maldon salt; remove blondies from pan after 15 minutes. Cut into 16 bars and serve! Delicious with a scoop of vanilla bean ice cream for a blondie sundae.
To make these vegan: Use 2 flax eggs instead of regular eggs. 2 tablespoons flaxseed meal + 6 tablespoons cold water mixed in a small bowl. Place in the fridge for 5 minutes to thicken up. Be sure to also use vegan chocolate chips.