Paleo Chocolate Chip Tahini Blondies Recipe
Introduction
These Paleo Chocolate Chip Tahini Blondies are a rich, gooey treat that combines nutty tahini with the sweetness of coconut sugar and dairy-free chocolate chips. Perfect for those following a paleo diet or anyone craving a wholesome dessert with a unique twist.
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
Instructions
- Step 1: Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper and lightly spray with nonstick cooking spray to prevent sticking. Set it aside.
- Step 2: In a large bowl, whisk together the eggs, coconut sugar, tahini, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Step 3: Add the almond flour, coconut flour, baking soda, and salt to the wet ingredients. Stir until a cookie dough-like consistency forms, then gently fold in the chocolate chips.
- Step 4: Spread the batter evenly into the prepared pan. Bake for 18 to 25 minutes, until the edges are just slightly golden. The blondies should be slightly underbaked to stay gooey in the center.
- Step 5: Immediately sprinkle the top with Maldon salt as soon as you remove the blondies from the oven. Let them cool in the pan for 15 minutes before removing and cutting into 16 bars. Serve warm, optionally with a scoop of vanilla bean ice cream for a delightful sundae.
Tips & Variations
- For extra gooey blondies, slightly underbake and allow them to cool in the pan before cutting.
- Substitute the dark chocolate chips with dairy-free or vegan varieties for dietary preferences.
- Add a pinch of cinnamon or cardamom to the dry ingredients for a warming spice note.
- Use raw tahini for a more intense sesame flavor or roasted tahini for a milder taste.
Storage
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat briefly in the microwave to bring back their gooey texture. They also freeze well—wrap bars individually and defrost in the fridge overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond and coconut flour?
This recipe is designed for paleo-friendly flours. Using regular flour will change the texture and make it non-paleo, though it may still work if you adjust liquid quantities accordingly.
What can I use if I don’t have tahini?
Sunflower seed butter or almond butter can be substituted for tahini, but it will alter the flavor slightly. Use an equal amount to maintain moisture and richness.
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Paleo Chocolate Chip Tahini Blondies Recipe
- Total Time: 30 minutes
- Yield: 16 bars 1x
- Diet: Gluten Free
Description
These Paleo Chocolate Chip Tahini Blondies are a deliciously rich, gooey treat that combines nutty tahini with sweet coconut sugar and dairy-free chocolate chips. Perfectly underbaked for a soft and chewy texture, they make a wholesome dessert or snack that’s gluten-free and paleo-friendly.
Ingredients
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
- Fancy Maldon Salt, for sprinkling on top
Instructions
- Preheat and prepare the pan: Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper and spray it with nonstick cooking spray to ensure the blondies don’t stick. 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 the batter reaches a cookie dough-like consistency. Then fold in the dark chocolate chips evenly.
- Bake the blondies: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 18 to 25 minutes until the edges turn slightly golden. The key is to slightly underbake the blondies so they remain gooey inside.
- Finish and serve: Immediately after baking, sprinkle the top with Maldon salt for a lovely finish. Once cooled for about 15 minutes, remove the blondies from the pan and cut them into 16 bars. Serve warm or at room temperature. They are especially delicious paired with vanilla bean ice cream for a decadent blondie sundae.
Notes
- For best texture, do not overbake; the blondies should be gooey inside.
- You can use dairy-free chocolate chips to keep this recipe paleo and dairy-free.
- If you don’t have Maldon salt, flaky sea salt can be used as a substitute.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
- These blondies can also be frozen for up to 1 month, just thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Keywords: Paleo blondies, tahini blondies, chocolate chip blondies, gluten free dessert, dairy free chocolate chip bars, healthy dessert, coconut sugar blondies
