Name: Paleo Chocolate Chip Tahini Blondies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Paleo
Ingredients: 2 eggs; 1 cup coconut sugar; 1/2 cup tahini; 1/4 cup melted and cooled coconut oil; 2 teaspoons vanilla extract; 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

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If you’re looking for a dessert that’s truly special yet surprisingly simple, these Paleo Chocolate Chip Tahini Blondies will steal your heart and your taste buds. Combining the rich nuttiness of tahini with the natural sweetness of coconut sugar and the satisfying texture of almond and coconut flours, this recipe delivers a chewy, gooey blondie experience without any grains or gluten. The dark chocolate chips add bursts of decadence while a sprinkle of Maldon sea salt on top finishes it off with an irresistible contrast. Every bite feels like a little celebration—perfect for sharing or treating yourself to something wholesome and indulgent all at once.

Paleo Chocolate Chip Tahini Blondies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these blondies lies in simple, thoughtfully chosen ingredients that come together to create a moist, tender texture and layered flavors. Each component plays an important role, giving you that perfect balance of sweetness, nuttiness, and chocolate richness.

2 eggs: Act as the binder for this grain-free batter, helping to keep the blondies tender and hold their shape.
1 cup coconut sugar: Provides natural caramel-like sweetness with a lower glycemic index than regular sugar.
1/2 cup tahini: Adds a unique, creamy nuttiness that pairs beautifully with chocolate and helps keep the blondies moist.
1/4 cup melted and cooled coconut oil: Brings richness and moisture, plus a hint of tropical flavor.
2 teaspoons vanilla extract: Elevates the overall flavor with its warm, fragrant notes.
1 ½ cups packed fine almond flour: Provides a tender crumb and a subtle nutty base essential for paleo baking.
1/2 cup coconut flour (not packed): Gives structure and helps absorb moisture, balancing the wet ingredients perfectly.
1/2 teaspoon baking soda: Helps these blondies rise just enough for a light, fluffy texture without puffing up too much.
1/2 teaspoon salt: Enhances all the flavors and works wonders with the sweetness.
1 cup dark chocolate chips (dairy free if desired): Provides rich and melty pockets of chocolate throughout every bite.
Fancy Maldon Salt, for sprinkling on top: Adds a sophisticated crunch and salty contrast that compliments the sweet & nutty flavors.

How to Make Paleo Chocolate Chip Tahini Blondies

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper and lightly spray it with nonstick cooking spray to prevent sticking. Taking this extra step ensures your blondies will release easily and keep their perfect edges intact.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the eggs, coconut sugar, tahini, melted coconut oil, and vanilla extract until the mixture is smooth and glossy. This step is crucial because it creates a silky base that results in moist, chewy blondies packed with flavor.

Step 3: Add the Dry Ingredients

Next, add your almond flour, coconut flour, baking soda, and salt to the wet mixture. Stir gently but thoroughly until you achieve a cookie dough-like consistency. The batter will be thick but pliable, just right to hold the chocolate chips without sinking.

Step 4: Fold in the Chocolate Chips

Gently fold in the chocolate chips, distributing them evenly throughout the batter. This ensures every blondie will have melty, chocolatey goodness in every bite, creating the perfect balance with the nutty tahini flavor.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and spread it out evenly with a spatula. Bake for 18 to 25 minutes, just until the edges turn slightly golden. Remember, you want to slightly underbake these blondies so they stay wonderfully gooey inside. As soon as they come out of the oven, sprinkle the top evenly with Maldon salt—it’s that final gorgeous touch that lifts this dessert to something truly special.

Step 6: Cooling and Cutting

Allow the blondies to cool in the pan for about 15 minutes before lifting them out with the parchment paper. This resting time helps them set beautifully but keeps the interior soft. Cut into 16 bars and get ready to enjoy!

How to Serve Paleo Chocolate Chip Tahini Blondies

Garnishes

A simple sprinkle of Maldon salt enhances the taste spectacularly, but you can also add a handful of chopped nuts for extra crunch or a drizzle of tahini or melted dark chocolate over the top for a wow factor. Serve warm with a dollop of coconut whipped cream for an extra special dessert experience.

Side Dishes

These blondies are fantastic on their own, but pairing them with fresh berries or a scoop of creamy vanilla bean ice cream turns them into a decadent sundae that’s sure to impress. A cup of herbal tea or a robust coffee also rounds out the perfect cozy snack or quick dessert.

Creative Ways to Present

For gatherings, consider cutting the Paleo Chocolate Chip Tahini Blondies into bite-sized squares and arranging them on a beautiful platter sprinkled with extra chocolate chips and edible flower petals. You could also use them as a base for layered dessert parfaits with coconut yogurt and berries for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, which might be unlikely given how delicious these are, store them in an airtight container at room temperature for up to three days. The blondies will maintain their gooey texture and rich flavor beautifully.

Freezing

For longer storage, wrap individual blondie bars tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm gently in the oven.

Reheating

To bring back that just-baked warmth and gooeyness, microwave a bar for about 15 to 20 seconds or heat it in a 300-degree oven for five minutes. You might want to add a small scoop of ice cream or a drizzle of tahini on top for an extra layer of deliciousness.

FAQs

Are Paleo Chocolate Chip Tahini Blondies gluten-free?

Yes! These blondies use almond and coconut flour instead of traditional wheat flour, making them completely gluten-free and suitable for those with gluten sensitivities.

Can I use a different nut butter instead of tahini?

Absolutely, though tahini gives a uniquely rich, slightly savory flavor. You can experiment with almond butter or cashew butter, but expect a different taste and texture.

What type of chocolate chips work best?

Dark chocolate chips work wonderfully here and are best for balancing the sweetness. Make sure to use dairy-free chips if you want to keep the recipe fully paleo and dairy-free.

How do I know when the blondies are done baking?

Look for edges that are slightly golden while the center looks just set but still a bit soft. The goal is to underbake slightly so they stay gooey inside rather than dry and cakey.

Can I make this recipe vegan?

To adapt it for a vegan diet, you’d have to substitute the eggs with a binder like flax eggs, but the results might differ since eggs provide structure. It’s worth experimenting if you’re up for a challenge!

Final Thoughts

I promise you, once you try these Paleo Chocolate Chip Tahini Blondies, they’ll become a go-to treat you turn to again and again. The balance of nutty tahini, rich chocolate, and that satisfying gooey texture makes them utterly unforgettable. Whether you need a wholesome snack or a show-stopping dessert, these blondies deliver on all fronts—give them a try and watch your cravings disappear with every heavenly bite!

Paleo Chocolate Chip Tahini Blondies Recipe

★★★★★

5 from 28 reviews

Author: Simon
Total Time: 30 minutes
Yield: 16 bars 1x
Diet: Gluten Free

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Description

These Paleo Chocolate Chip Tahini Blondies are a rich, gooey treat combining the nutty flavor of tahini with wholesome almond and coconut flours. Naturally sweetened with coconut sugar and studded with dairy-free dark chocolate chips, they create a perfect paleo-friendly dessert that’s slightly underbaked for a fudgy texture. Topped with flaky Maldon salt, these blondies balance savory and sweet for an irresistible snack or dessert option.

Instructions

Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper and lightly spray with nonstick cooking spray to prevent the blondies from sticking. Set aside.
Mix wet ingredients: In a large bowl, whisk together the eggs, coconut sugar, tahini, melted and cooled coconut oil, and vanilla extract until the mixture is smooth and well combined.
Add dry ingredients: Gradually add the almond flour, coconut flour, baking soda, and salt to the wet mixture. Stir until a cookie dough-like consistency is formed. Then gently fold in the dark chocolate chips until evenly distributed.
Transfer and bake: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 18-25 minutes, until the edges are slightly golden but the center remains a bit gooey. The blondies are meant to be slightly underbaked for a fudgy texture.
Finish and serve: Immediately after removing the blondies from the oven, sprinkle the top with Maldon salt for a salty-sweet contrast. Allow them to cool in the pan for about 15 minutes, then lift out using the parchment paper and cut into 16 bars. Serve warm or at room temperature, optionally topped with vanilla bean ice cream for a decadent blondie sundae.

Notes

For dairy-free, be sure to use dairy-free dark chocolate chips.
Do not overbake to maintain the gooey, fudgy texture; edges should be slightly golden but center still soft.
Tahini adds a rich, nutty flavor—if unavailable, you could substitute with almond butter but flavor and texture will vary.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For an extra indulgence, top each blondie with a scoop of vanilla bean ice cream before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Paleo