Salted Tahini Chocolate Chunk Blondies
Ingredients
Wet
- 1/4 cup tahini (hulled)
- 1/4 cup coconut oil, melted
- 3/4 cup almond milk (or any plant milk)
- Optional: 1 tsp vanilla essence
Dry
- 1 scoop (40g) vegan protein powder (snickerdoodle)
- 1 cup plain flour
- 1/2 tsp baking soda
- 1 tsp sea salt
- 3/4 cup coconut sugar
- 40g dark chocolate
- Nuts for decoration
Preparation
Preheat the oven to 160 degrees Celsius. Line a square 8x8 inch baking tin with non-stick paper.
In a large bowl, mix all the dry ingredients except the chocolate.
In another bowl, whisk together the wet ingredients until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold using a spatula until combined and a thick batter is formed.
Stir in the chocolate chunks.
Transfer the batter to the lined tray. Sprinkle with extra chocolate and nuts if desired.
Bake the blondie in the oven for 20-25 minutes until the edges are golden and a knife inserted comes out almost clean.
Remove from the oven and allow it to cool fully before slicing.
