Paleo Chocolate Chip Tahini Blondies
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
16 blondies
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Calories
276 kcal
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Course
Dessert, Lunch, Baked Goods
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Cuisine
American
Paleo Chocolate Chip Tahini Blondies
Description
This recipe for Paleo Chocolate Chip Tahini Blondies uses wet ingredients of eggs, coconut sugar, tahini, melted coconut oil, and vanilla extract blended smoothly before being combined with dry ingredients like almond and coconut flours, baking soda, and salt. Dark chocolate chips fold in last, providing sweet pockets throughout the batter. The blondies bake in an 8x8 pan lined with parchment for around 18-25 minutes, aiming to keep the centers gooey by slightly underbaking. Once out of the oven, they are topped with Maldon salt to offset the sweetness with a crisp finish.
The texture is chewy and moist, with the tahini contributing a subtle nutty flavor that distinguishes these blondies from standard ones. The use of almond and coconut flours lends a dense yet tender crumb suitable for paleo diets.
These blondies cut into 16 bars are excellent served plain or with a scoop of vanilla bean ice cream for a simple dessert. They hold well if prepared in advance and can be stored in an airtight container to maintain freshness.
A vegan variation is achievable by replacing eggs with flax eggs combined with vegan chocolate chips, maintaining the recipe’s structure and flavor profile.
Ingredients
- Wet Ingredients:
- 2 egg
- 1 cup coconut sugar
- 1/2 cup tahini
- 1/4 cup coconut oil melted and cooled
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 1 ½ cups almond flour packed fine
- 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
- salt Fancy maldon, for sprinkling on top
Instructions
- 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.
Notes
- To make these blondies vegan, substitute 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp cold water, chilled in fridge) for regular eggs.
- Use dairy-free or vegan chocolate chips to keep the recipe completely plant-based.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16blondies
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1blondie | |
| Calories | 276cal | 14% |
| Carbohydrates | 27.4g | 9% |
| Protein | 4.8g | 10% |
| Fat | 18.2g | 28% |
| Saturated Fat | 7.3g | 37% |
| Fiber | 4.3g | 17% |
| Sugar | 19.5g | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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