Paleo Tahini Blondies
Nut free, Paleo, and sugar free Tahini Blondies. YES. I must firstly note, remember that they are called TAHINI blondies. So, I hope you like tahini! Please add the sweetness to taste, and you can choose to make your own chocolate to pop through it, or source some quality, real food chocolate to save some time, and I have some suggestions below.
I went on a quest to make these completely nut free so it suits my clients and kids school lunchboxes. I hope you love them, enjoy!
1 cup hulled tahini
3 tablespoons coconut flour (using 20ml tablespoon measurer)
4 tablespoons ghee, melted
4 tablespoons sweetener, such as Lakanto or coconut sugar (I am yet to try maple syrup, though I am sure it would be beautiful)
1/4 cup coconut cream, room temperature
1/4 cup water, room temperature
1 teaspoon baking powder
2 teaspoons vanilla essence
Pinch of salt
1/4-1/2 cup of your chosen choccy, diced into smaller chunks! Examples include homemade (below) or Bulletproof for sugar free, or plain Pana Chocolate
Preheat your oven to 170 degrees celcius.
In a bowl or blender, whisk or blend on low speed the sweetener and eggs until they become creamy and thicker, which will take 2 or so minutes depending on the utensil being used. I whisked them in my Thermomix for 2 minutes on speed 4.
Add in the melted ghee, and whisk again just for a minute or so, or until they all cream together and thicken only slightly. Be careful not to overdo this.
Add in the remaining ingredients apart from the chocolate, and gently stir to combine, or blend just for a few seconds.
Stir through the chocolate chips gently, leaving a few to scatter over the top.
Line a loaf tin with baking paper, pour in the mixture, and top with a few extra chocolate chunks.
Place in your oven and bake for 25 minutes, or until it is slightly firm in the centre, though still moist as we don’t want to overcook this!
Homemade Chocolate for Blondies
1/4 cup cacao powder
1/4 cup cacao butter
2 tablespoons ghee or coconut oil
2 tablespoons sweetener, such as Lakanto or maple syrup if you aren’t completely sugar free. You may also do liquid stevia drops to taste.
In a little saucepan, melt down the cacao butter and coconut oil/ghee.
Remove from the heat and stir through all of the remaining ingredients, until the cacao powder is well combined.
Line a container with baking paper, and pour in the chocolate. Place in your freezer until it is completely set.
Chop it up, and mix it through the Blondie mixture as per above.