These Paleo Tahini Blondies are made with almond flour and tahini for a soft, healthier take on classic blondies.
Paleo Tahini Blondies are a lighter, low‑carb spin on the traditional dessert. These bars are grain‑free and rely on almond flour for a tender, protein‑rich base with healthy fats from the tahini.
What is the difference between a blondie and a brownie?
Brownies are chocolate‑flavored bars made with cocoa or melted chocolate. Blondies lack chocolate and usually rely on brown sugar for a butterscotch or caramel flavor. For this recipe, coconut sugar is used instead of brown sugar to keep the bars paleo friendly and add a subtle caramel note.
Why you’ll love this recipe
- The combination of tahini and almond flour yields a dense, fudgy blondie.
- High in protein, low in carbs and grain‑free, perfect for paleo or low‑carb desserts.
- No special equipment required — just a few bowls and a spatula.
How to make paleo tahini blondies
Combine the almond flour, baking powder, salt and coconut sugar in a bowl.
Whisk the tahini and eggs together until smooth.
Fold the dry ingredients into the wet mixture until just combined, then stir in chopped dark chocolate or chocolate chunks.
Line an 8×8 inch baking pan with parchment paper and press the batter evenly into the pan.
Bake at 350°F (175°C) for 18–22 minutes, depending on your oven. Allow the blondies to cool completely before lifting them from the pan and cutting into squares.
Recipe tips and variations
- Some tahini brands are runnier than others. Use tahini that pours easily so the batter comes together smoothly.
- Always line the pan with parchment paper for easy removal and clean slices.
- You can swap almond flour for almond meal, though the texture will be slightly coarser.
- Add your favorite mix‑ins: chopped nuts, dried fruit, or different types of chocolate.
More healthy dessert recipes to try
- Flourless Fudge Hazelnut Brownies
- Raspberry Crumble Bars
- No‑Bake Peanut Butter Oatmeal Cookies
Paleo Tahini Blondies
- Author: Jess
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 mins
- Yield: 15 blondies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
If you want a delicious, healthier paleo dessert, these blondies are an excellent choice — rich, fudgy and satisfying without grains.
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup coconut sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup tahini (runny)
- 2 large eggs
- 1 tsp vanilla extract
- One 70% dark chocolate bar, chopped (about 100 g) or chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a bowl, combine the almond flour, coconut sugar, baking powder and salt.
- In another bowl, whisk the eggs, tahini and vanilla until smooth.
- Add the dry ingredients to the wet and mix until just combined.
- Fold in the chopped chocolate, then press the batter evenly into the prepared pan.
- Bake 18–22 minutes, then cool completely before slicing into squares.
Notes
Use runny tahini rather than a thick, spreadable variety so the batter mixes easily.
Line the pan with parchment for simple removal and clean edges.
Store the blondies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sodium: 80mg
- Fat: 9.7g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
If you tried these Paleo Tahini Blondies or any other recipe on the blog, please leave a comment or rating to let me know how it turned out!