Tahini Blondies with Coconut Whip are my favorites! They are the perfect blend of nutty, sweet, and creamy flavors. These blondies are made with tahini, which is a paste made from ground sesame seeds, giving them a rich and nutty taste. The blondies are then topped with a dollop of coconut whip, which is a dairy-free alternative to whipped cream. The result is a delicious and unique dessert that is sure to please any crowd.

They are also gluten-free and vegan by using a chia egg instead of a regular egg. If you want to make them regular, then substitute a chia egg with a regular egg.

The main ingredient spotlight: Tahini

Tahini, a paste made from ground sesame seeds, is not only delicious but also offers a variety of health benefits.

First, tahini is a great source of healthy fats. Sesame seeds are high in monounsaturated and polyunsaturated fats, which have been shown to lower cholesterol levels and reduce the risk of heart disease. Tahini is also a rich source of omega-3 and omega-6 fatty acids, which are essential for maintaining a healthy heart and brain.

Tahini is also a good source of protein. Sesame seeds are one of the highest plant-based sources of protein, and tahini made from hulled sesame seeds is particularly high in protein. This makes it a great option for vegetarians and vegans who may be looking for alternative sources of protein.

Tahini is also a low-glycemic food, which means it won’t cause a spike in blood sugar levels. This makes it a great option for people with diabetes or other blood sugar issues.

The coconut whip, on the other hand, is light and airy, providing a nice contrast to the dense blondies. It is made from coconut cream, which is chilled and whipped to create a creamy and fluffy texture. The coconut flavor is subtle, but it adds a nice touch to the overall flavor of the dessert.

Tahini blondies are also extremely versatile; they can be enjoyed in many ways. You can serve them warm with a scoop of vanilla ice cream or cold with a dollop of whipped cream. They can also be eaten as a snack or breakfast treat with a cup of coffee or tea. You can also add different ingredients to the blondies, such as chocolate chips or chopped nuts, to give them a different twist.

Tahini Blondies with Coconut Whip

Recipe by Dish Lingo

0.0 from 0 votes

Course: Dessert, PastriesCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Total time

minutes

Cassava flour.
Tapioca, cassava, yuca... Let's get it straight first!
So, edible cassava is a tropical food plant with edible tubers.
It comes from South America, but now it is grown wherever the climate (tropical) is suitable.
Cassava and yuca are names for the same plant in different parts of the world.
Tapioca is a starch made from cassava roots.
Cassava flour does not have much value in terms of vitamins and minerals, it consists mainly of starch.
But!
Its great value (besides the fact that it can feed the population of the countries where it is grown) is that not being flour from grains, seeds, or nuts, it is very close in taste and properties to wheat.
This, of course, is loudly said, but pancakes, tortillas, and any pastries with cassava flour turn out golden, soft, and tasty.

Ingredients

2 chia eggs (1 chia egg is 1 teaspoon ground chia seeds + 2 ½ teaspoons water, mixed)
1/2 cup cup tahini
3/4 cup coconut sugar
1 teaspoon vanilla extract
1/4 cup cashew milk (or nut milk of choice)
1/4 cup melted coconut oil
2/3 cups ground pecans (throw whole pecans into the blender for a few seconds)
1/2 cup + 2 tablespoons Cassava flour
1/2 tsp baking soda
3/4 cup dark chocolate chips – divided
Sea salt for sprinkling

Directions

Preheat the oven to 350 and line a 9×9 pan with parchment paper.
In a medium-sized bowl, add chia eggs, tahini, coconut sugar, vanilla, nut milk, and melted coconut oil.
Mix well and set aside.
In another medium-sized bowl, add ground pecans, Cassava flour, and baking soda. Mix well.
Slowly start to combine the dry ingredients with the wet ingredients ¼ cup at a time until all the dry ingredients are combined into the batter.
Add half of the chocolate chips and mix well.
Pour and press the batter into the prepared pan.
Top with pecans, and the rest of the chocolate chips, and sprinkle with a tiny bit of sea salt
Cook for 20-25 minutes. Let cool completely before cutting
Store them in an airtight container in the fridge, and try to not eat them all at once!
Top them with store-bought or homemade coconut (or regular dairy if you have no dairy sensitivity or allergy) whipped cream!