Cardamom Tahini Chocolate Chip Blondies W/ Pistachio Dust

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Pretty much all my favorite flavors + ingredients in one perfect dessert. I absolutely love using legumes as the base to a baked good— the texture is so perfect and they are packed with fiber aka super filling and satisfying.



Recipe notes:

-You can use either white beans or chickpeas for this recipe

-You can sub tahini with another nut or seed butter, but I find the earthiness of tahini + the cardamom and pistachios is what makes this recipe so special.

-Feel free to omit the pistachio topping if you don’t have any on hand- they are still delicious without!




1 15 oz can of chickpeas (fully strained and rinsed)

1/4 cup oat flour

1/3 cup tahini

1/2 cup coconut sugar

2 teaspoons vanilla extract

1/2 teaspoon cardamom

1/4 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1/3 cup chocolate chips

1/3 cup pistachios (shelled + finely chopped, for topping)


1.Preheat oven to 350 F.

2. In a food processor, add all ingredients and puree until you have a thick and smooth batter, it should look similar to hummus in texture. Fold in chocolate chips and pour into a square parchment lined baking dish.

3. Bake for 25 minutes. It may seem slightly undercooked but it’s okay–it will harden as it cools, and you don’t want it to get dry and crumbly. Let them cool for at least 30 minutes. I find these blondies work best if you let them cool fully and then stick them in the fridge for a few hours- they’ll really firm up and have a great texture and they’ll be easier to slice into bars. Of course feel free to dig in right away if you like a warm gooey cake batter vibe 🙂




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