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.
Paleo Chocolate Chip Tahini Blondies
Amount Per Serving (1 blondie)
Calories 276Calories from Fat 164
% Daily Value*
Saturated Fat 7.3g46%
* Percent Daily Values are based on a 2000 calorie diet.