Believe me when I say, you aren’t going to want to sleep on these soft and chewy Vegan Tahini Blondies studded with chocolate chips! They are free from refined sugar, gluten-free, and will be the dessert that everyone asks about for the recipe. All you need is a bowl, a baking pan, and 30 minutes and you will have the tastiest dessert! For more healthy desserts, try my Vegan Gluten-Free Carrot Cake, my classic Sweet Potato Brownies, and One-Bowl Chocolate Peanut Butter Banana Muffins next.
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Notes on Ingredients
- Almond Flour: Be sure to use almond flour and not almond meal. It should be white and super fine. It’s hard to find, but I try to use organic almond flour when possible.
- Tahini: Use a runny, natural tahini. I like the Whole Foods 365 brand. To make these blondies nut-free, you could use sun butter. You could also substitute another kind of nut butter like almond or peanut, but the flavor profile may change.
- Almond Milk: Use plain and unsweetened almond milk or any kind of plant milk like soy, coconut, cashew, oat, etc.
- Maple Syrup: This recipe uses just 2 tablespoon of maple syrup. Be sure to use 100% pure maple syrup (not pancake syrup!). You can replace it with agave.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Tahini Blondies?
- Preheat your oven to 350°F.
- Line an 8×8 inch baking pan with parchment paper
- In a large baking bowl, mix tahini, coconut sugar, almond milk, maple syrup and vanilla extract. Then, add almond flour, baking soda, and salt. Mix well.
- Fold in the vegan chocolate chips.
- Add the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20 minutes and let the blondies cool in the pan.
- Lift blondies from the pan using the parchment paper and let cool completely before cutting into squares.
- Enjoy!
- Step 1: First, preheat the oven and mix the wet ingredients (tahini, coconut sugar, almond milk, maple syrup, vanilla).
- Step 2: Then, add the dry ingredients (almond flour, baking soda, and salt). Mix well to combine.
- Step 3: Gently fold in the chocolate chips.
- Step 4: Next, add the blondie batter to the lined baking pan.
- Step 5: Smooth the top of the blondies with a spatula. Bake for 20 minutes.
- Step 6: Lastly, let the blondies cool in the pan before removing by lifting up the parchment paper. Slice once cool and enjoy!
Commonly Asked Questions
While these don’t normally last long in my house, you can store them in an airtight container at room temp for up to 3 days or in the fridge for up to 5 days. If you’d like to reheat your blondie before eating, simply microwave it for a couple of minutes.
I use a vegan chocolate chip sweetened with dates to keep this recipe fully free from refined sugar. You can use any kind of milk, dark, or semi-sweet chocolate you like.
I would pair these blondies with a lighter dinner like my Longevity Salad or Classic Vegan Caesar Salad with tofu on top.
Yes! Check out my Vegan Gluten-Free Sugar Cookie Bars and Vegan Gluten-Free Twix Bars.
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Extra Helpful Tips
- Line your 8×8 baking pan with parchment paper or grease it before using to allow the blondies to come out easily.
- Use a runny tahini to make the batter easier to mix.
- Remember to change out your baking soda every year to keep it fresh and working as it should in baking recipes.
- Let the blondies cool completely before cutting, as this is when they firm up.
How to Store
Store these blondies in an airtight container at room temp for up to 3 days or in the fridge for up to 5 days. If you’d like to reheat your blondie before eating, simply microwave it for a couple of minutes.
If you tried these Vegan Tahini Blondies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Tahini Blondies
Equipment
- 1 oven
- 1 mixing bowl large
- 1 mixing spoon or spatula
- 1 knife to cut the blondies once cooled
- 1 spatula
Ingredients
- 2 cups almond flour blanched
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup tahini runny
- ½ cup coconut sugar
- ¼ cup almond milk unsweetened
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch baking pan with parchment paper
- In a large baking bowl, mix tahini, coconut sugar, almond milk, maple syrup and vanilla extract. Mix until smooth and well blended. Then, add the almond flour, baking soda, and salt. Mix well.
- Fold in the vegan chocolate chips.
- Add the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Let the blondies cool in the pan.
- Lift out of the pan using the parchment paper and let cool completely before cutting into squares.
- Enjoy!
Chris Lacey says
These are awesome and addicting! Who knew anything so clean could taste this good. The only problem I have is sticking to eating one.
Lisa says
These were delicious!!
Chris Lacey says
I already left a five-star review but I just want to come back on and say that I also tried this recipe substituting a quarter cup of cacao powder for a quarter cup of the almond flour. They’re more like a brownie and are absolutely delicious also. Just for a little variation
Ilana says
Trying not to eat the whole pan in one sitting! So good!
Noah says
Hey! Looks great!!
Can I use only maple syrup instead of the coconut sugar? If so, what amount of maple syrup should I use?
Thank you!
Jordan Stacy says
Hi Noah! We have not tested these using only maple syrup. You could replace the coconut sugar with equal amounts maple syrup and add extra almond flour to thicken as needed. You could also use maple sugar as a 1:1 substitute for coconut sugar. Let us know if you try any of these!
Jordan Stacy says
These tahini blondies are everything-and-more for dessert! They are chewy, chocolatey, and no one would ever guess they’re vegan and gluten-free.