Tahini Sweet Potato Blondies
User Reviews
4.9
207 reviews
Excellent
Tahini Sweet Potato Blondies
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Tahini chocolate chip blondies with a secret healthier twist: sweet potatoes! Undetectably vegan and gluten-free, and made in just 1 bowl!
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Ingredients
- 2/3 cup mashed Japanese sweet potatoes
- 2/3 cup maple syrup
- 1/2 cup Tahini (creamy, drippy // find our favorite brands here)
- 2 Tbsp melted coconut oil (or sub melted vegan butter, avocado oil, or olive oil)
- 2 tsp vanilla extract
- 1/2 cup MB 1:1 Gluten-Free Flour Blend*
- 1/4 cup almond flour (we like Wellbee’s)
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup semi-sweet chocolate chips or chunks (dairy-free/vegan as needed // we like Enjoy Life)
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Instructions
- To make the sweet potato purée, halve a Japanese sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Measure out 2/3 cup. Remove any excess sweet potato from the bowl and save for another recipe or enjoy as a snack!
- Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.
- Return the sweet potato to the mixing bowl and add the maple syrup, tahini, coconut oil, and vanilla extract. Whisk well to combine.
- Add the gluten-free flour blend, almond flour, baking powder, and sea salt and stir to combine until no flour pockets remain. Fold in the chocolate chips.
- Transfer batter to your parchment-lined baking pan and spread into an even layer using a spoon or rubber spatula.
- Bake the blondies on the center rack for 30-35 minutes — they should look golden brown and a toothpick inserted into the center should come out mostly clean. Allow the blondies to cool in the pan for 30 minutes.
- Transfer the blondies to a cutting board and slice. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.
Notes
- *If using our Original DIY Gluten-Free Flour Blend or another gluten-free blend, we suggest adding a bit more of it until the dough resembles the texture in the photos.*Nutrition information is a rough estimate calculated without optional ingredients.*Inspired by our Fudgy Sweet Potato Brownies.
Nutrition Information
Show Details
Serving
1blondie
Calories
215
(11%)
Carbohydrates
26.6g
(9%)
Protein
3.2g
(6%)
Fat
11.4g
(18%)
Saturated Fat
4.2g
(21%)
Polyunsaturated Fat
2.7g
Monounsaturated Fat
3g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
87mg
(4%)
Potassium
160mg
(5%)
Fiber
2.2g
(9%)
Sugar
15.2g
(30%)
Vitamin A
343IU
(7%)
Vitamin C
2.1mg
(2%)
Calcium
92mg
(9%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12(Blondies)
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1blondie | |
| Calories | 215 | 11% |
| Carbohydrates | 26.6g | 9% |
| Protein | 3.2g | 6% |
| Fat | 11.4g | 18% |
| Saturated Fat | 4.2g | 21% |
| Polyunsaturated Fat | 2.7g | 16% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 87mg | 4% |
| Potassium | 160mg | 3% |
| Fiber | 2.2g | 9% |
| Sugar | 15.2g | 30% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
207 reviews
Excellent
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