Allow me to introduce you to the fudgiest blondies you will ever sink your teeth into! Made with a top secret ingredient (scroll down for the big reveal!), these have a slightly gooey consistency and are loaded with chunks of dark chocolate.
These are completely flourless, suitable for vegans and free from gluten, dairy and refined sugar – so anyone and everyone can enjoy them with pleasure!
All you need to do is chuck all the ingredients into the food processor and whizz together until a thick cookie dough-like batter forms. Feel free to taste the delicious raw batter – remember it’s totally vegan (no eggs/dairy) so no risk of food poisoning either!
I love adding tahini to desserts – it’s not just for hummus! I find it adds another depth of flavour and a creamy texture, which goes even further whether combined with a couple of spoonfuls of silky coconut oil! I use a variety of natural sweeteners, include my favourite coconut sugar – but you could easily swap this for regular brown sugar if that’s all you’ve got at home.
Tahini Swirl Blondies Recipe (Vegan, Flourless, Gluten-Free)
Makes 8 brownies
- 1 can (400g) butterbeans
- 2 tbsp cacao or cocoa
- 1/3 cup porridge oats
- 1/3 tsp sea salt
- 1/4 cup maple syrup or agave (or a mix of both)
- 3 tbsp coconut sugar or brown sugar
- 1/4 almond butter
- 1/3 cup tahini separated into two parts
- 2 tbsp coconut oil
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup dark chocolate, chopped into small chunks (or chocolate chips)
- Preheat oven to 180 C and line an 8×8 pan with greaseproof paper.
- Drain the butterbeans and rinse well under cold water.
- Add all ingredients, except the dark chocolate and half the tahini, to a strong food processor, and blend together until a smooth mixture forms (you may need to stop and scrape down the sides a couple of times).
- Stir in the chopped chunks of chocolate by hand, and transfer the mixture to the greased pan.
- Swirl the rest of the tahini over the top of the mixture using a spoon, and feel free to add a few chocolate chips on top for decoration!
- Bake for 12-14 minutes, then allow to cool for 15 minutes before placing in the freezer for half an hour to make them firm and chewy. Finally, transfer to the fridge, where they can be kept for up to 5 days.
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!