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Chocolate Chip Tahini Blondies with Toasted Coconut – paleo recipe
Stav Kogan

Chocolate Chip Tahini Blondies with Toasted Coconut

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. ADD-IN
  2. ½ cup dark chocolate chips TOPPINGS
  3. ½ cup finely shredded coconut, unsweetened
  4. 2 TBSP mini chocolate chips Makes 16 bars Preheat your oven to 350°F.
  5. Line an 8” x 8” glass baking dish with parchment paper, and grease it.
  6. In a medium-sized bowl, combine the dry ingredients.
  7. Add the maple syrup, tahini, egg, and vanilla extract, and mix well with a hand mixer.
  8. Add the coconut oil, and blend again to incorporate.
  9. Stir in the dark chocolate chips.
  10. Spread the dough evenly in the prepared baking dish.
  11. Sprinkle the coconut and mini chocolate chips on top, and lightly press them into the dough with your palm.
  12. 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.
  13. 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.
  14. 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.

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