Chocolate Chunk Tahini Blondies

I’m a blondie kinda gal. Give me a blondie over a brownie any day. In the past I’ve made sweet potato blondies and peanut butter jelly blondies. Today we’ve got the delicious chocolate chunk tahini blondies.
Serves:

8

Prep Time:

20 minutes

Cook Time:

30 minutes

Jump To Recipe

Chocolate Chunk Tahini Blondies

I’m a blondie kinda gal. Give me a blondie over a brownie any day. In the past I’ve made sweet potato blondies and peanut butter jelly blondies. Today we’ve got the delicious chocolate chunk tahini blondies.

The interesting thing about these blondies is that despite tahini being one of my absolute favourite ingredients on the planet, these don’t really taste that much like tahini!

But what they are is amazingly moist and buttery, I’m salivating just writing that. The interesting thing too is that they are totally nut-free.

Seriously this recipe is a stand-out!

Chocolate Chunk Tahini Blondies

I’m a blondie kinda gal. Give me a blondie over a brownie any day. In the past I’ve made sweet potato blondies and peanut butter jelly blondies. Today we’ve got the delicious chocolate chunk tahini blondies.

Serves:

8

Prep time:

20 minutes

Cook time:

30 minutes

INGREDIENTS
  • 1 cup tahini 
  • ¼  cup coconut oil, melted
  • ¼  cup coconut cream OR coconut milk, canned
  • 2 eggs, beaten
  • 2 tsp pure monk fruit powder*
  • 1 tsp baking powder
  • ¼  tsp vanilla powder OR ½  tsp vanilla extract
  • ⅛  tsp salt 
  • 2 tbsp coconut flour 
  • 80g dark chocolate, chopped
METHOD
  1. Preheat the oven to 170°C and line a loaf tin with baking paper.
  2. In a bowl combine the tahini, coconut oil and coconut cream.
  3. Stir in the beaten eggs. Then fold in the monk fruit, baking powder, vanilla, salt and coconut flour, ensuring there are no lumps.
  4. Pour into the lined tin and sprinkle over chocolate chunks. Press lightly into the batter. Bake for 25-30 minutes.
 
Notes
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