These maple tahini blondies are a delectable dessert! Think nutty tahini and sweet maple syrup contributing to the base of the blondie, with rich chocolate chips and crunchy pecans folded in throughout. These make a great dessert for any occasion, from hosting a dinner party to just enjoying baking with the kiddos.
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Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Maple Syrup – Ideally, use Grade A dark maple syrup for this recipe. Dark maple syrup has a more robust maple flavor compared to amber maple syrup. However, either will work as far as sweetness goes. I typically use NOW Food’s Grade A dark maple syrup, which you can grab on Amazon or on their website. (As a bonus, they’re one of my clients, so you can get 20% off your order on the NOW website using code CHRISSY).
- Tahini – This is made from ground sesame seeds. The texture might remind you of a nut butter, but often a bit creamier. Tahini might be located in a few places at the grocery store – near the nut butters, in the “international” aisle, or in the natural foods aisle. You can also find it online. I like this Mighty Sesame Co squeeze bottle of tahini, because it makes it really easy to squeeze it out to measure for baking.
- Coconut Oil – This comes in two types – refined or unrefined. Unrefined coconut oil has a strong coconut taste, so I prefer refined for this recipe. However, you can use either.
- Chocolate chips – My favorite brand of dark chocolate chips is Enjoy Life dark chocolate morsels, which are dairy free. Choose whatever dark or semisweet chocolate chip brand meets your dietary needs. If you’re dairy free, be sure to specifically check labels as many brands do contain milk.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the tahini, maple syrup, brown sugar, melted coconut oil, egg, and vanilla extract. Stir until smooth and well combined.
In another bowl, combine the almond flour, oat flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients. The batter will be thick – this is normal!
Fold in the dark chocolate chunks and chopped nuts until evenly distributed throughout the batter.
Pour the batter into a greased 8×8 baking dish, using the back of a spoon to spread evenly in the dish.
Bake for about 20-25 minutes, or until the edges are set and a toothpick pulls out with a few moist crumbs.
Let ‘em cool in the pan. Don’t try to cut into them too early, or they’ll crumble when you try to take them out. Of course, if you don’t mind crumbling, feel free to do that – sometimes I’m too impatient to wait. 😉
Enjoy these blondies as is, or serve with a scoop of dairy-free vanilla ice cream on top!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’re planning to save for longer than that, freeze them.
Yes. Feel free to cut into individual portions and wrap individually in plastic wrap, then store in a ziptop bag or airtight container in the freezer. As an alternative to individually wrapping, you can flash-freeze individual blondies on a parchment-lined plate or baking sheet, then transfer the blondies into a ziptop bag or airtight container. Use within 3 months for best quality. Thaw in the microwave or on the counter when ready to enjoy.
Sure. Feel free to use other chopped nuts, shredded coconut, or dried fruit. For example, dried cranberries and coconut would be a nice way to change these up from the chocolate chips and pecans.
The typical cause of dryness is excess flour and overbaking. For the flour, be sure to spoon and level, rather than scoop it out of the bag. For overbaking, the most obvious factor to check is baking too long. However, it may also be helpful to see if your oven is running too hot, which can cause issues with dryness.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe is also wheat free by ingredients, however, note that oat flour can sometimes have cross contamination with wheat. Look for certified gluten free oats and double check that your chocolate chips do not contain wheat.
This recipe may contain soy, depending on the type of chocolate chips. As long as you choose chocolate chips that do not contain soy, the recipe will also be soy free.
This recipe does contain tree nuts (in the almond flour and pecans), sesame (in the tahini), and egg (in the egg).
More Tahini Desserts
If you’re looking for more desserts that use tahini, be sure to give one of these a try:
- Tahini oatmeal cookies
- Tahini chocolate banana soft serve
- Date and tahini frozen treats
- Chocolate tahini cake
I hope you enjoy these tahini maple blondies! If you get a chance to try them, please leave a recipe review or rating below.
Maple Tahini Blondies
Ingredients
- ½ cup tahini
- ⅓ cup pure maple syrup (recommend Grade A dark)
- ⅓ cup brown sugar, packed
- ¼ cup coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup almond flour
- ¾ cup oat flour (certified gluten free if needed)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup dairy-free dark chocolate chips
- ½ cup chopped pecans (or walnuts)
Instructions
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Preheat the oven to 350°F. Grease an 8×8 baking dish.
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In a large mixing bowl, combine the tahini, maple syrup, brown sugar, coconut oil, egg, and vanilla. Stir until well mixed.
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In a separate mixing bowl, combine the almond flour, oat flour, baking soda, baking powder, and salt.
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Add the dry ingredients to the wet ingredients, and stir until just combined. (The batter will be thick). Fold in the chocolate chips and pecans.
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Pour the batter into the 8×8 pan and spread evenly. Bake at 350°F for 20-25 minutes, or until a toothpick pulls out with just a few moist crumbs from the center.
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Let cool in the pan, then slice into 12 pieces. Enjoy!
Recipe Notes
- I recommend using dark maple syrup for this recipe. Dark maple syrup has a more pronounced maple flavor compared to light maple syrup.
- Be sure to let the blondies cool and set before cutting. If you try to cut directly out of the oven, they will crumble (which doesn’t affect the taste, though, so feel free to eat ‘em all crumbly if you’re really wanting some immediately!).
Nutrition analysis (approximate per blondie): 300 calories, 21.5 g fat, 7.5 g saturated fat, 145 mg sodium, 26.5 g carbohydrate, 4 g fiber, 15.5 g sugar, 6 g protein, Vitamin D: 0%, Calcium: 8%, Iron: 9%, Potassium: 5%
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