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Paleo Tahini Blondie


  • 1 1/2 cups almond meal

  • 3/4 cup coconut sugar

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 3/4 cup tahini (Thicker is better)

  • 2 large eggs 

  • 1 tsp vanilla

  • 100g 90% dark chocolate


  • Preheat the oven to 175 degrees Celsius and line an 8×8 inch baking pan with parchment paper or rub with coconut oil.

  • Beat eggs, vanilla, coconut sugar and tahini until smooth.

  • Mix in the almond meal, baking powder and salt.

  • 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. 

  • I cool mine in the fridge before cutting so they become firm.

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