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.
Ingredients
Scale
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
Topping:
- Fancy Maldon Salt, for sprinkling on top
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
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 190
- Sugar: 12g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Paleo blondies, tahini blondies, chocolate chip blondies, gluten free dessert, dairy free dessert, healthy blondies, paleo dessert
