pumpkin chocolate chip tahini blondies
pumpkin chocolate chip tahini blondies
if there is one thing you should know about me, foodwise, it’s that given the option i’d lather my whole life in tahini and let it spoon it’s way into every recipe. tahini blended with hot cocoa? whisked into a garlicky lemon dressing? spread on toast with apple slices and cinnamon? topped a bowl of roasted cauliflower? used in place of mayonnaise, almond butter, cream sauce? yesssss, yes, and yes, and please remind me to photograph the apple toast thing because it’s v good.
you’ll notice, without much effort, that tahini does make an appearance quite a bit around here and it’s largely because it’s one of my favorite foods and it really lends itself so satisfyingly to most of the things i like to eat. i’m unclear why it took the first 31 years of my life to realize it could also be swirled into a baked pumpkin goodie, but HERE WE ARE with pumpkin chocolate chip tahini blondies and they are nuts (without any actual nuts because, blasphemy, i hate that with pumpkin!)
i will be honest that i held my breath the entire time these baked hoping they would turn out as delicious as my apartment was smelling and maaaaaaan oh man, did i squeal with autumnal joy when they did. they’re soft and warm-spiced and a little bitter and a little sweet and everything my tahini-y dreams are made of.
pumpkin chocolate chip tahini blondies
makes 9 blondies
prep time: 10 minutes
cook time: 35-40 minutes
2/3c pumpkin puree
1/3c tahini
1/3c peanut butter (can use any nut butter you like, just make sure it’s drippy!)
2/3c coconut sugar
1 egg
1tsp vanilla extract
1c almond flour
1/4c coconut flour
2tsp cinnamon (you can sub a few tsps of pumpkin pie spice for this and the below to make life easy)
1tsp ginger
1tsp allspice
1/2tsp nutmeg
1/2tsp cardamom
1/2tsp salt
1tsp baking soda
chocolate chips, as many as you need
preheat the oven to 350.
using a hand or stand mixer, mix the wet ingredients until smooth. add in the dry, and mix again until there are no chunks or grits of flour.
gently fold in the chocolate chips. pour the batter into a lined and sprayed 8x8 dish, and top with extra chocolate chips - !! -and bake for 35-40 minutes or until knife comes out clean.
the bars will continue to cook and set a little after they’re out of the oven, so leave them on a cooling rack for at least an hour (i know, i know, but you must resist.)