Paleo Tahini Blondies
These Paleo Tahini Blondies are made with almond flour and tahini for a soft and healthy version of classic blondies!
Paleo Tahini Blondies are like a lighter low-carb version of the classic dessert. These bars are made completely grain-free and use almond flour for a blondie that is high in protein and healthy fats.
What is the difference between a blondie and a brownie?
A brownie is a chocolate flavoured bar that is made with either cocoa powder, chocolate or a combination of the two. Blondies are not chocolate flavoured and are typically made with brown sugar to give them butterscotch or caramel-like taste.
For this recipe, we are using coconut sugar rather than brown sugar to keep these bars paleo friendly. I use coconut sugar to health-ify a lot of my dessert recipes, like Salted Caramel Coconut Bliss Balls and these No-Bake Chocolate Coconut Brownies!
Why you’ll love this recipe
- The combination of tahini and almond flour makes for a dense fudgey blondie.
- This recipe is high in protein, low in carbs and completely grain-free.
- You don’t need any fancy kitchen gadgets to make this recipe. All you need is a bowl!
How to make paleo tahini blondies
Mix the almond flour, baking powder, salt and coconut sugar together in a bowl.
Whisk the tahini and eggs together in a bowl.
Add the dry ingredients to the wet ingredients and mix until combined.
Stir in the chocolate chunks.
Line an 8×8 inch baking pan with parchment paper and transfer the blondie batter to the pan, pressing down evenly.
Bake at 350 degrees F for 18-22 minutes. Let cool completely, then cut into squares.
Recipe tips and variations
- Some brands of tahini and runnier than others. You want to make sure you are getting tahini that isn’t too thick for this recipe. Most authentic tahini brands will do the trick!
- Make sure to line your pan with parchment paper so you can easily remove the blondies from the pan.
- You can use almond meal in place of almond flour in this recipe, though you may end up with a slightly grainier texture.
- You can add any mix-ins you like to this recipe. Chopped nuts, dried fruits or any type of chocolate!
More healthy dessert recipes to try
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Paleo Tahini Blondies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 mins
- Yield: 15 blondies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
If you’re looking for a delicious and healthy paleo dessert these blondies are for you!
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup coconut sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup tahini (the runny kind)
- 2 large eggs
- 1 tsp vanilla extract
- one 70% dark chocolate bar, chopped (or 100g of dark chocolate)
Instructions
- Preheat the oven to 350 degrees and line an 8×8 inch baking pan with parchment paper.
- Mix the almond flour, coconut sugar, baking powder and salt together in a bowl.
- In a separate bowl, mix together the eggs, tahini and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the chocolate chunks and then transfer the batter to the baking pan, pressing down evenly.
- Bake for 18-22 minutes, let cool completely before cutting.
Notes
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sodium: 80mg
- Fat: 9.7g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
If you tried these Paleo Tahini Blondies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
I was a little leery of the tahini, they are really really good! Will definitely make again!
So happy you liked them! You can always use peanut butter or almond butter if you prefer to tahini, though I find you can’t really taste tahini in the finished blondies!
Thank you for this recipe! I have recently changed my diet significantly and that included removing gluten and refined sugars. I didn’t think I would find a sweet I could enjoy ever again, but this one is wonderful! I have made it twice in two weeks! My husband, who is not on this health kick, even enjoyed them! Thanks again!
You’re welcome! So glad you love it!
Incredibly delicious and ridiculously easy to make! I made a batch to take to a birthday celebration and they were a huge hit. I substituted the eggs with homemade egg replacer to cater for the vegans and it worked great. Thank you for sharing this magical recipe!
Glad you enjoy the recipe! So great to know this works with a vegan egg replacer too!
Could organic white whole wheat flour be used instead of the almond flour?
Hi Pam, I haven’t tested these out with wheat flour but I’m not sure it would work…almond flour is more absorbant than regular flour so all the other ingredients are measured out to work specifically with almond flour.
Uh WOAH. Simplest, no fail and most delicious bake ever. This is the first time I’ve ever commented on anything – that’s how good they are!!
Hi Patty, so happy you loved them!
5/5 Simply amazing! Thank you for such a great recipe! Gonna do it again and again. …
You’re so welcome! So happy you liked it 🙂
Delicious!! Great recipe and so simple!! Love it.
So happy you loved them Valeria!
Just made these and they are so good!! They taste “unhealthy” and are soo goey. Was super easy to make as well! My partner tried one and said “wow, that’s f*cking good” 😂
So happy you enjoyed them Sage! I know what you mean by that “unhealthy” taste. That’s what we’re always looking for in tasty treats 🙂
This recipe was so much better than I ever imagined. I was a little hesitant because I have had my fair share of less-than-delicious “healthy” desserts. But these were divine!! My family devoured them in less than 48 hours and since I made them, I think about them at least a few times a week. So, so good. There is nothing I would do to change the recipe. I can’t wait to make them a million more times.
So happy you enjoyed it Katie! 🙂
I wasn’t sure how a blondie would taste with tahini in it, but I tried it anyway, and WOW!!! So good!! It has great texture, its super fudgey, and I would definitely make this again. I’m vegan, so I substituted a flax egg and it turned out great! Thanks for the recipe, Jess, I’m excited to try more of your recipes!!
Thanks Alanna! Happy you enjoyed the recipe! Hope you enjoy the others you try 🙂
I have made the brownies with ground hazelnuts and ground walnuts also also used nut butter instead of tahini – all worked perfectly and the brownies were always delicious! Thanks for the great recipe!
So happy you enjoyed Aga!
DELICIOUS!
Thank you! Happy you enjoyed 🙂
Hey Jess, Do you know if this can be made with stevia sweetener instead of the coconut sugar?
Hi Haylee! I haven’t tested it out with stevia but I believe it should work 🙂
Delicious recipe! Quick and easy. Thank you so much!
Thanks Michelle! Glad you enjoyed!
Delicious and great texture.
Thanks Arielle! Happy you enjoyed 🙂
Can this be baked in a cast iron skillet? Will the cook time need to be altered if so?
Hi Erin, I think this would work baked in a skillet, however I haven’t tried it so I can’t say for sure what the baking time would be.
Hi can i substitute almond flour w/ coconut flour? Will it make a difference?
Hi Claud, Yes it will alter the recipe, I haven’t tested it with coconut flour so I can’t say how it will come out. Coconut flour is more absorbent than almond flour though so you may end up with very dry bars.
hi – the recipe looks great but I’m a vegan so do you think I could replace the eggs with something else? any suggestions? Thanks.
Hi Jaqueline, you can try using a flax egg in this recipe instead of eggs, however, I haven’t tested it out this way myself, so I can’t say how it would turn out. If you’d like as well I have many vegan dessert recipes on the blog in the “vegan” section in the recipe tab 🙂
gorgeous photos as ALWAYS, delicious recipe as ALWAYS, making me super hungry as ALWAYS, and that’s why I love choosing chia!!!
Thanks so much Shivani!