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Grain-Free Tahini and Salted Caramel Blondie

Grain-Free Tahini and Salted Caramel Blondie

Grain-Free Sea Salt Tahini Blondies Filled with Coffee Caramel

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. 

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What is Tahini?

Tahini is made of three ingredients:  hulled sesame seeds, oil, and sometimes salt.  Hulled sesame seeds are typically toasted then ground and emulsified with oil to create a smooth, creamy seed butter with a pourable consistency. 
 

Ingredients:

Blondies

  • ½ cup melted butter

  • 1 teaspoon vanilla

  • 1 egg (or flax egg)

  • ½ cup tahini

  • 1 teaspoon cinnamon

Coffee Caramel

  • ½ stick unsalted butter

  • 70 grams coconut sugar (about 1/3 cup)

  • 1 Tablespoon maple syrup

  • 1 teaspoon instant coffee

  • ¼ cup coconut milk

  • ¼ tsp fine salt

 Garnish

  • Malden Flaky Sea Salt

 

 Instructions

  1. Preheat the oven to 350 degrees F.

  2. Combine Ultimate Cookie Mix, melted butter, vanilla, egg, and tahini in a bowl.

  3. Pour ½ of the mix into a parchment paper-lined 8x8-inch pan and carefully mold the mix into all the corners of the pan. Remove parchment and mix before placing in the freezer for 30 min.

  4. Pour the other half of the mix into the parchment-lined pan. Bake for 25 min. Let cool.

  5. While the first layer is cooling, heat a pan 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.

  6. Remove from heat and pour into a glass measuring cup. Let cool for 2-3 minutes.

  7. Pour caramel over the first layer of baked blondie mix. Remove frozen blondie mix from the freezer and place it on top of the caramel.

  8. Bake for 25-30 minutes, or until the edges are golden brown.

  9. Remove from the oven and sprinkle on Malden’s flakey sea salt.

  10. Let cool. Enjoy.