Chocolate Chip Tahini Blondies with Toasted Coconut

I keep asking myself why I didn’t think to create these chewy, dense bars of yumminess sooner! The added tahini provides a beautiful crumb and chewy texture without altering the flavor of the bars. So. Darn. Good! And if you need a nut-free version, I’ve made these with homemade raw sunflower seed flour instead of almond flour, and they were just as delicious. You can make so many variations from this basic recipe too. Add nuts or raisins, or substitute almond butter or sunbutter for the tahini. The options are endless!


1½ cups almond flour
1/3 cup arrowroot starch
¾ tsp baking soda
¼ tsp sea salt

1/3 cup pure maple syrup
¼ cup tahini
1 egg (or 2 TBSP warmed applesauce mixed with ½ tsp baking powder)
1 TBSP pure vanilla extract
2 TBSP coconut oil, melted

½ cup dark chocolate chips

½ cup finely shredded coconut, unsweetened
2 TBSP mini chocolate chips
Makes 16 bars

Preheat your oven to 350°F.
Line an 8” x 8” glass baking dish with parchment paper, and grease it.
In a medium-sized bowl, combine the dry ingredients.
Add the maple syrup, tahini, egg, and vanilla extract, and mix well with a hand mixer.
Add the coconut oil, and blend again to incorporate.
Stir in the dark chocolate chips.
Spread the dough evenly in the prepared baking dish.
Sprinkle the coconut and mini chocolate chips on top, and lightly press them into the dough with your palm.
Bake the blondies for 23-25 minutes or until the edges are golden brown and the center is firm and springs back when pressed with your finger.
Let the blondies cool for 45 minutes on a wire rack.
Pull the bars out of the dish by the edges of the parchment paper. Place them on a cooling rack, and let them cool completely before slicing into 16 bars.
Store the bars in an airtight container, or freeze them until needed.