This is an exclusive recipe from my book Whole Girl: Live Vibrantly, Love Your Entire Self, and Make Friends with Food! Whole girl is part life-empowerment all about embracing every part of ourselves, and part Paleo dessert cookbook. AKA the book I’d always wished I had!
These tahini blondies were one of the very first recipes I created for this project, before I even had a book deal. I thought it would be so exciting to create a dessert recipe using the ground sesame butter tahini, along with something sweet and salty. These turned out absolutely divine. They’re nutty and fudgy, with delightful bites of melty chocolate. Best part? There’s no sugar or flour in them so they actually make you feel good. Enjoy!
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Chocolate Chip Tahini Blondies
Ingredients
1 large egg
1 cup drippy tahini
1/4 cup Lakanto original monkfruit or coconut sugar
3 Tbsp Lakanto maple flavored syrup or pure maple syrup
1 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup dark chocolate chips
1/2 tsp flaky sea salt (optional)
Instructions
- Preheat your oven to 350ºF and line the bottom and sides of an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk the egg, then add the tahini, monk fruit, syrup, vanilla extract, baking soda, and sea salt. Mix briefly but do not overmix. Gently fold in the chocolate chips.
- Scoop the batter evenly into the prepared baking dish. Bake the blondies for 16 to 20 minutes, or until they’re golden brown and the center is just cooked through. Sprinkle the top with flaky sea salt, if using.
- Let the blondies cool for 10 minutes. Slice into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.
