White Bean Tahini Blondies
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These fudgy, chewy and gooey White Bean Tahini Blondies are just amazing! They make for the perfect healthy and clean treat. All while loaded with protein and fiber. They have no added sugar with the exception of the chocolate chunks. Hard to have just one!
White Bean Tahini Blondies
These White Bean Tahini Blondies are just too good and perfecrt to indulge in. These babies are so fudgy, gooey and delcious. They are so chewy you just can’t get enough. The best part is that just as they are good they are healthy and nutritious.
These blondies are more than just a nice treat. They are loaded with protein and fiber amongst other essential nutrients. All while being gluten-free, dairy-free and no added sugars. These blondies are sweetened with dates and some of the sugar from the chocolate chunks.
Tahini has been a food I have been obsessed with for a few months now. It’s super healthy and loaded with so many health benefits. It’s also a great replacement for nut-butters in recipes like this one. Making it great for anyone who has nut allergies. It’s also great if your kid’s school is nut-free like my daughter’s is. Make a batch of these delcious blondies the whole family will enjoy!
Ingredients needed to make White Bean Tahini Blondies:
- Navy Beans– Can be substituted for Great Northern Beans or Canellini Beans.
- Tahini– Make sure to stir tahini before measuring out as the oil tends to separate from the paste as it sits.
- Rolled Oats– Make sure they are gluten-free certified.
- Maple Syrup– For sweetening.
- Coconut Oil– Adds moisture.
- Vanilla Extract– Adds depth to flavor.
- Egg– Binding agent.
- Baking Powder– For blondies to rise.
- Pink Sea Salt– Balances sweetness.
- Dark Chocolate Chips– You can also use dark chocolate chunks.
Equipment needed to make White Bean Tahini Blondies:
- Food Processor– To combine all ingredients together.
- 8×8 Baking Pan– For baking the blondies.
- Parchment Paper– For lining baking pan.
- Spatula– To spread out dough throughout baking pan.
- Cooling Rack– For blondies to cool-down.
How to make White Bean Tahini Blondies:
- Step 1– Preheat oven at 350 degrees F. Line an 8×8 baking pan with parchment paper. Cover with a piece of parchment paper that is long enough that some of it sticks out of the sides. This will make it easier to take the blondies out of the pan once they have baked and cooled-down.
- Step 2– Drain and rinse a 15 oz can of navy beans. Pat them dry and set aside. Place oats in food processor bowl and pulse for 30-40 seconds until flour like consistency is reached.
- Step 3– Add the rest of ingredients with the exception of chocolate chips. Pulse until all ingredients are blended together and batter is formed. Fold in dark chocolate chips using a spatula.
- Step 4– Transfer batter to prepped baking pan. Use spatula to evenly spread batter throughout baking pan. Make sure you get it right in the corners.
- Step 5– Place baking pan in the oven and bake for 25 minutes.
- Step 6– Remove white bean tahini blondies from the oven and place on a cooling rack. Allow blondies to set and cool-down for 10 minutes.
- Step 7– Use parchment paper to pull blondies out of the pan and place on kitchen counter. Cut into nice even squares by slicing down in 3 parts vertically and then 3 parts horizontally. Should look like a grid. Separate blondies and enjoy!
Tips and Substitutions:
- Substitute for Navy Beans- You can use Great Northern Beans or Canellini Beans.
- Substitute for maple syrup- Substitute for honey.
- Make sure to stir your tahini well before measuring it out and using it– Tahini tends to set and it’s natural oils separate from the paste. You want to make sure you get the oils in there.
- No tahini?- Substitute for unsalted-creamy Peanut Butter or Almond Butter.
- Line baking pan with a piece of parchment paper that is long enough that some of it sticks out of the sides- This will make it easier to take the blondies out of the pan once they have baked and cooled-down.
- Spray pan with a bit of oil- This will help keep the parchment paper in place.
- No coconut oil?- Substitute for unsalted butter or avocado oil.
- Substitute for egg- Use a flax egg by combining 1 tablespoon flax meal with 3 tablespoons water and letting it sit for 10-15 minutes. This will make the blondies vegan friendly.
White Bean Tahini Blondies FAQ’s:
What is Tahini?
Tahini is a sesame seed based paste used in many common recipes and dips such as hummus. It’s a traditional food used a lot in the Middle East and Middle Eastern Foods.
What is Tahini made of?
Tahini is made from sesame seeds. They are soaked in water, then crushed to separate the bran from the kernels. The seeds then are soaked in salt water. As a result, the bran sinks. The floating kernels that are left are toasted. Then they are ground to produce an oily paste.
Is Tahini good for you?
Tahini is said to contain more protein than most nuts. It’s a rich source of B vitamins which boost energy and brain function. They also contain a good amount of vitamin E. Which is protective against heart disease and stroke. Tahini also contains important minerals such as magnesium, iron and calcium.
Can White Bean Tahini Blondies be made vegan?
Yes. These white bean tahini blondies can easily be made vegan. Simply swap the eggs for 2 flax eggs (mix 2 tbsp of flax meal with 6 tbsp water).
Meal prepping it:
When it comes to meal planning and meal prepping I always try to include a baked good or sweet. Something that we can all have as a snack or sometimes even as breakfast. These White Bean Tahini Blondies are great for meal prep to have something to curb that sweet tooth during the week. This recipe is super easy to put together and bake. Double the batch and freeze one for later.
Storing White Bean Tahini Blondies:
Keep your blondies in Tupperware that have an airtight lid. Preferably, place parchment paper in between the blondies when you lay them on top of each other. This way the chocolate when get on the other blondies and get messy. Keep them refrigerated for up to 5-7 days.
Freezing White Bean Tahini Blondies:
Allow white bean tahini blondies to completely cool-off. Wrap each blondie in Saran Wrap then wrap. Then wrap them with aluminum foil. Place wrapped blondies in a large freezer bag. Keep them frozen fro up to 1-2 months. Thaw-out in the fridge overnight.
Like this White Bean Tahini Blondies recipe? You may also like these other treat recipes?
White Bean Tahini Blondies
These fudgy, chewy and gooey White Bean Tahini Blondies are just amazing! They make for the perfect healthy and clean treat. All while loaded with protein and fiber. They have no added sugar with the exception of the chocolate chunks. Hard to have just one!
Ingredients
- 15 oz cooked navy beans (drained and rinsed)
- 1 cup rolled oats (gluten-free)
- 1/2 cup tahini
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp pink sea salt
- 1/2 cup dark chocolate chips (plus more for garnish)
- flaky sea salt for garnish (optional)
Instructions
Preheat oven at 350 degrees F. Line an 8×8 baking pan with parchment paper. Cover with a piece of parchment paper that is long enough that some of it sticks out of the sides. This will make it easier to take the blondies out of the pan once they have baked and cooled-down.
Drain and rinse a 15 oz can of navy beans. Pat them dry and set aside. Place oats in food processor bowl and pulse for 30-40 seconds until flour like consistency is reached.
Add the rest of ingredients with the exception of chocolate chips. Pulse until all ingredients are blended together and batter is formed. Fold in dark chocolate chips using a spatula.
Transfer batter to prepped baking pan. Use spatula to evenly spread batter throughout baking pan. Make sure you get it right in the corners.
Place baking pan in the oven and bake for 25 minutes.
Remove white bean tahini blondies from the oven and place on a cooling rack. Allow blondies to set and cool-down for 10 minutes.
Use parchment paper to pull blondies out of the pan and place on kitchen counter. Cut into nice even squares by slicing down in 3 parts vertically and then 3 parts horizontally. Should look like a grid. Separate blondies and enjoy!
Recipe Notes
Tips and Substitutions:
- Substitute for Navy Beans- You can use Great Northern Beans or Canellini Beans.
- Substitute for maple syrup- Substitute for honey.
- Make sure to stir your tahini well before measuring it out and using it– Tahini tends to set and it’s natural oils separate from the paste. You want to make sure you get the oils in there.
- No tahini?- Substitute for unsalted-creamy Peanut Butter or Almond Butter.
- Line baking pan with a piece of parchment paper that is long enough that some of it sticks out of the sides- This will make it easier to take the blondies out of the pan once they have baked and cooled-down.
- Spray pan with a bit of oil- This will help keep the parchment paper in place.
- No coconut oil?- Substitute for unsalted butter or avocado oil.
- Substitute for egg- Use a flax egg by combining 1 tablespoon flax meal with 3 tablespoons water and letting it sit for 10-15 minutes. This will make the blondies vegan friendly.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
