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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!

Health Benefits of Navy Beans:

• Rich in fiber
• Great source of protein
• Antioxidant
• Energy booster
• Improves memory
• Stabilises blood-sugar
• Boosts immune system
• Lowers riask of heart attack

Health Benefits of Tahini:

• Rich in magnesium, calcium, potassium and iron
• Promotes healthy skin
• Assists in regulating blood sugar levels
• Aids digestion 
• Assists in building muscles and toning 
• High in protein
• Prevents cancer
• Promotes bone health 

What you need to make these White Bean Tahini Blondies:

Ingredients:

• Navy Beans
• Tahini
• Dates
• Coconut Oil
• Vanilla Extract
• Egg
• Baking Powder
• Pink Salt
• Chocolate Chunks

Equipment:

• Food Processor
• 8×8 Baking Pan
• Parchment Paper
• Spatula

How to make White Bean Tahini Blondies:

1. Preheat oven at 350 degrees F. Drain and rinse a 15 oz can of navy beans. Dry them through and set aside. Melt coconut oil and set aside. 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. 
2. Place all ingredients for blondies in a food processor bowl except for chocolate chunks; prepped navy beans, tahini, pitted dates, egg, vanilla extract, melted coconut oil, baking powder, and pink salt. Pulse together until all ingredients are well combined and smooth and creamy batter is formed. 
3. Fold chocolate chunks into batter reserving some for topping later. Pour batter in lined baking pan. Use a spatula to evenly spread batter throughout the pan. Make sure you get the batter well spread into the corners. Smooth out the top with the spatula. Sprinkle reserved chocolate chunks over batter.
4. Place blondies in oven and bake for 25 minutes.
5. Remove blondies from oven and allow them to cool-down for about 20 minutes to set. Grab the part of parchment paper sticking out and gently pull blondies out from pan. Place on flat surface and 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:

1. Substitute for Navy Beans- You can use Great Northern Beans or Canellini Beans.
2. Not a fan of dates?- Substitute for 1-2 tablespoons maple syrup.
3. 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.
4. No tahini?- Substitute for unsalted-creamy Peanut Butter or Almond Butter.
5. 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.
6. Spray or dab pan with a bit of oil- This will help keep the parchment paper in place.
7. No coconut oil?- Substitute for unsalted butter or avocado oil.
8. 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.

How to store your 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. These also freeze great! They can be kept frozen for up to one month.

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.

Like this White Bean Tahini Blondies recipe? You may also like these other treat recipes?

• Tahini Brownies
• Black Bean-Tahini Brownie Bites
• No-Bake Cookie-Dough Energy Bites

*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. 

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