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

1/2 cup almond flour

6 tablespoons tahini

1/2 cup coconut sugar

1/4 cup honey or maple syrup

1.5 teaspoons vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

up to 1/2 cup chocolate chunks

**optional: 1/4 teaspoon cardamom

**optional: 1/4 teaspoon cinnamon



almond flour: you can sub oat flour or GF all purpose flour

tahini: you can sub with any nut butter

coconut sugar: you can sub with brown sugar

chickpeas: you can sub with cannellini beans




Preheat oven to 350 F.

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 chunks and pour into a square parchment lined baking dish.

Bake for 25-30 minutes or until a knife comes out clean and the edges look nice and golden. It may seem slightly undercooked but that’s okay–it will harden as it cools and end up being a great dense fudgy texture. Let them cool for at least an hour so they can firm up. 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 🙂


One Reply to “Chocolate Chunk Tahini Blondies”

  1. This is an amazing recipe! I made all the substitutions (brown sugar, flour, and peanut butter for tahini) and added the cinnamon. Came out soooo good and like cookie dough. Definitely proved my skeptical family wrong!

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