Vanilla Tahini Blondie

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023

Ingredients

6 eggs
1 cup coconut sugar
1 and 1/2 cups tahini butter, unsalted
1 and 1/2 tablespoons vanilla extract
Dry
1 cup almond flour
1/2 cup whole millet (not flour)
3 tablespoons ground maca powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups dark chocolate chips
Tops
sesame seeds
large crystal salt 

Makes 18 blondies

Instructions

1.   Preheat oven to 350ºF/180ºC. Line two 12-cup cupcake tins with paper inserts (18 total needed). Spray with coconut or olive oil spray to help the blondies turn out easily.
2.   In a large bowl, using a whisk or hand mixer on medium high speed, beat together eggs and coconut sugar for 2 minutes, until creamy and sugar is dissolved. Add tahini and vanilla and mix again for 1 minute.
3.   Make a well in the center of your egg batter and add into the well: almond flour, whole millet, maca powder, baking soda and salt. Whisk the dry ingredients and then slowly blend them into the wet batter as you fold it all into a smooth blondie batter. Fold in the chocolate chips.
4.   Scoop batter into each cupcake paper.  Sprinkle sesame seeds and a generous pinch of large crystal salt over the top of each blondie.
5. Bake 14 minutes or until a toothpick comes out with some goo on it. Do not overbake, they will continue to firm up as they cool.

Photos by Milkshake Creative

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