Tahini and Caramel Blondie
Grain-Free Sea Salt Tahini Blondies with Coffee Caramel
Grain-Free, Gluten-Free, Nut-Free
We put our own twist on a classic blondie by adding smooth, nutty tahini to our Ultimate Grain-Free Cookie Mix, filled them with delicious coffee caramel, and sprinkled on flakey sea salt. We can guarantee you've never had anything like these before. They're a crowd pleaser, but we get it if you don't want to share.
What is Tahini?
Tahini is a toasted sesame paste. Think nut butter (but with a more pourable consistency). Hulled sesame seeds are ground into a smooth paste, sometimes with the addition of oil and salt. The result is a delicious, creamy seed butter that pairs perfectly with cookies and caramel.
Ingredients:
Blondies
- 1 bag of Otto’s Naturals Ultimate Cookie Mix
- ½ cup (1 stick) melted butter
- 1 teaspoon vanilla
- 1 egg (or flax egg: 1 Tbsp flax meal + 3 Tbsp water)
- ½ cup tahini
- 1 teaspoon cinnamon
Coffee Caramel
- ¼ cup (½ stick) unsalted butter
- 1/3 cup coconut sugar (precisely 70 grams)
- 1 Tablespoon maple syrup
- 1 teaspoon instant coffee crystals
- ¼ cup coconut milk
- ¼ teaspoon fine salt
Garnish
- Maldon Flakey Sea Salt
Instructions
- Preheat oven to 350°F.
- Combine Ultimate Cookie Mix, melted butter, vanilla, egg, and tahini in a bowl.
- Pour half of the mix into a parchment-lined 8x8-inch pan and carefully mold the mix into all the corners of the pan. Remove parchment & mix and place in the freezer for 30 minutes.
- Pour the other half of the cookie mixture into the parchment-lined pan. Bake for 25 minutes. Let cool.
- While the first layer is cooling, make the caramel: Heat a saucepan over medium heat and add butter, sugar, syrup, and instant coffee. Let sit for about 30 seconds and stir until ingredients are combined and begin to form a sticky caramel-like consistency. Add coconut milk and fine salt. Stir for 1 more minute.
- Remove from heat and pour into a glass measuring cup. Let cool for 2-3 minutes.
- Pour caramel over the first layer of baked blondie. Remove frozen blondie mixture from the freezer and place it on top of the caramel.
- Bake for 25-30 minutes, or until the edges are golden brown.
- Remove from the oven and sprinkle on Maldon Sea Salt.
- Let cool. Enjoy!
