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October 26, 2016

Tahini Blondies (Gluten-Free, Paleo)

Home » Recipes » Courses/Meal » Sweets » Tahini Blondies (Gluten-Free, Paleo)

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These nutty, gluten-free and paleo tahini blondies are bursting with chunks of chocolate on the inside and toasted sesame seeds on the top. 

Tahini Blondies Stacked Near Glass of Milk

Blondies like brownies are one of those things everyone should have at least one good recipe for since they’re so easy to whip up and always a crowd pleaser.  You get all those wonderful caramelized flavors of a chocolate chip cookie with the ease of a bar.

It’s pretty hard to resist a pan of warm blondies filled with chunks of melty chocolate coming out of the oven.  The sweet scent just calls you to sink your teeth into one.

Tahini Blondies With Glass of Milk

I like mine with a tender center and a little puffed and chewy around the edges. A little gooey on inside, well set around the edges, you know the kind. These particular blondies depart a bit from the traditional thanks to the addition of almond butter and tahini.  The distinctive taste of tahini adds an interesting depth of flavor to the vanilla and coconut sugar laced blondies.

Paleo tahini blondies are a great little snacking bar, easier to make than chocolate chip cookies and more complex in flavor.

Tahini Blondies Stacked on Wood Board

If you like your blondies a little gooey, chill them for a right away , or if you prefer yours warm, serve them with a scoop of your favorite ice cream.  While these are at their very best the day they’re made, they do keep well for a few days in an airtight container as well.

If I were you, I’d eat all those center pieces first, that is unless you’re more of an edges kind of person!

Serves 9

Tahini Blondies (Gluten-Free, Paleo)

Sylvie Shirazi

Yields one 8-inch square pan or about 9 squares

These nutty, gluten-free and paleo tahini blondies are bursting with chunks of chocolate on the inside and toasted sesame seeds on the top. 

10 minPrep Time

18 minCook Time

28 minTotal Time

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5 based on 1 review(s)

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Ingredients

  • ½ cup/ 120g tahini
  • ½ cup/ 120g creamy almond butter
  • 1 large egg
  • 1/4 cup/48g coconut sugar
  • 2 Tablespoons/42g honey
  • 1 Tablespoon/8g tapioca flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3oz/ 85 dark chocolate, chopped into chunks
  • 2 Tablespoons/14g sesame seeds

Instructions

  1. Preheat oven to 350 °F. Line an 8-inch-square baking pan with parchment.
  2. Stir together tahini and almond butter in a large mixing bowl until creamy. Stir in egg, coconut sugar, honey, tapioca flour, vanilla, baking soda and salt until just combined. Stir in chocolate chunks.
  3. Spread the batter evenly into the prepared pan and sprinkle with sesame seeds. Bake until lightly golden around the edges (about 15-18 minutes). Do not overbake.
  4. Let cool in the pan completely before cutting into squares. Store at room temperature in an airtight container.

Tags

Diet
vegetarian
lacto vegetarian
ovo vegetarian
pescetarian
Paleo
Allergy
gluten free
egg free
wheat free
seafood free
mustard free
Courses
Dessert
Cooking
Baking

Nutrition

Calories

223 cal

Fat

16 g

Carbs

17 g

Protein

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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7.8.1.2
248
https://gourmandeinthekitchen.com/tahini-almond-blondies/
gourmandeinthekitchen.com

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Snacks, Sweets Tagged With: almond, chocolate, tahini

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    Rate this recipe: ☆☆☆☆☆

  1. Sophia says

    September 18, 2018 at 6:37 am

    Made these this morning! Sub egg for a banana. So so so delicious!!!!!! Highly recommend :)
    ★★★★★
    Reply
    • Sylvie says

      October 7, 2018 at 12:54 am

      Glad you liked them!
      Reply
  2. linda spiker says

    November 2, 2016 at 6:57 am

    Beautiful recipe! Pinned and shared.
    Reply
  3. Emily @ Recipes to Nourish says

    October 31, 2016 at 9:25 am

    These look amazing!!! I wish my oven would surprise me with these today.
    Reply
  4. allie says

    October 29, 2016 at 6:54 am

    I will definitely go for the centers first on these, Sylvia! What a treat. Have a beautiful weekend!
    Reply
  5. Catherine says

    October 28, 2016 at 2:02 pm

    Dear Sylvie, I am so intrigued to try these blondie bars...they look and sound marvelous! xo, Catherine
    Reply
  6. Marye says

    October 28, 2016 at 5:36 am

    These blondies sound fantastic, I love the flavors!
    Reply
  7. Kristen Chidsey says

    October 28, 2016 at 5:00 am

    Blondies are a great recipe to have on hand!! They do always please. So excited to try these paleo bars :)
    Reply
  8. Lindsey | Cafe Johnsonia says

    October 27, 2016 at 8:36 pm

    OMG. I adore tahini. It's so great in savory recipes, but I think it really shines in sweet ones. I want to reach through the screen and grab one of those babies and pop it right into my mouth. And probably like two or three more afterwards.
    Reply
  9. Dina says

    October 27, 2016 at 4:04 am

    What can i substitute tapioca flour with?
    Reply
    • Sylvie says

      October 28, 2016 at 11:45 pm

      You can use arrowroot instead.
      Reply

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