Slice into these golden, soft, and chewy tahini blondies for a gluten-free treat you can indulge in.
Blondies get a Paleo makeover with grain-free flour, pasture-raised eggs, and a wholesome sweetener in this recipe. Instead of using traditional chocolate, these blondies are made with rich vanilla, coconut sugar, and a dash of sea salt for extra oomph.
Tahini paste also serves as the nut-free alternative to almond or cashew butter, while adding a robust sesame flavor that gives these treats some added depth. The result is a rich and chewy dessert with crispy golden edges and a soft, fluffy center. For extra fun, try topping these blondies with dairy-free coconut ice cream to serve a la mode style.
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To get started, mix together the almond flour, cassava flour, baking powder, and ¼ teaspoon of sea salt in a small mixing bowl. Incorporating both the almond and cassava flours into this mixture will create a light and hearty texture. This will help add density to the blondies, making them easier to slice and prevent from crumbling once they’re baked.
In a medium bowl, use an electric mixer to combine the tahini, butter, coconut sugar, and vanilla extract for about ten seconds. Using grass-fed butter here will add moisture to the dough and deliver a chewy texture when mixed with the flours and coconut sugar.
Next, add the eggs to the wet mixture and continue blending for an additional five seconds. With the mixer still on, gradually add in the flour mixture until it’s well-incorporated. Adding flour gradually allows for even hydration and keeps the airy cassava flour from causing a dusty mess.
Then, fold in the chocolate chips and press the dough into a prepared baking pan. If you’re not a huge chocolate fan, you can also swap in pecans, hazelnuts, or sliced almonds instead. When ready, place the pan into the oven and bake for 23 minutes, or until the edges are golden brown.
Once finished, remove the blondies from the oven and sprinkle with the remaining sea salt. Allow them to cool at room temperature for 15 minutes before slicing into squares. You can store leftovers in an airtight container for up to one week in a dry, cool spot.
Tip: Try adding a scoop of tahini paste to other baked goods like chocolate chip cookies, brownies, cakes, and fudge.
Chewy Chocolate Chip Tahini Blondies
Chewy Chocolate Chip Tahini Blondies
- 9x11 baking pan
- Parchment paper
- Small mixing bowl
- Medium mixing bowl
- Electric mixer
- 1½ cups blanched almond flour
- ½ cup cassava flour
- 1 t baking powder
- 1/4 t + 1/8 t sea salt, divided
- 2/3 cup tahini
- ½ cup grass-fed butter, set at room temperature
- 1/3 cup coconut sugar
- 1 t vanilla bean extract
- 2 large eggs
- ½ cup dark chocolate chips
- Preheat the oven to 325ºF and line the bottom of a baking pan with parchment paper.
- In a small mixing bowl, combine the almond flour, cassava flour, baking powder, and 1/4 teaspoon of sea salt.
- In a medium mixing bowl, use an electric mixer to combine the tahini, butter, coconut sugar, and vanilla extract for 10 seconds, then add in the eggs and continue mixing for an additional 5 seconds.
- Gradually mix in the flour mixture and blend for 10 seconds, or until well combined.
- Fold in the chocolate chips and press the dough into the prepared pan.
- Place the pan into the oven and bake for 20 to 23 minutes, or until the edges are golden.
- When finished, remove the blondies from the oven and sprinkle the remaining sea salt on top.
- Allow them to cool at room temperature for 15 minutes before slicing into squares. Serve warm and enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Hodgson Mill)
Baking powder (Hain)
Coarse sea salt (AztecSeaSalt)
Vanilla extract (Frontier)
Semi-sweet chocolate chips (Enjoy Life)
(You’ll Also Love: Almond Flour Honey Tahini Cookies)