These flourless tahini pistachio blondies might be my current favorite baked good. A square or two makes the perfect snack, treat or even breakfast. Plus, the recipe is super easy too.
The base of this recipe is tahini, which essentially acts as the “flour.” It’s mixed with flax meal, coconut sugar, raw honey, spices, eggs, coconut oil and some other essentials to form a dough. Then, a generous amount of chopped pistachios are folded into the batter. Once poured into a baking pan, more pistachios are sprinkled on top. Oh, pistachio!
I gotta tell you, the raw batter for these looks kinda strange and is really thick, but I assure you it will bake normally. It appears as if it might not turn out, but it does work!
Meanwhile, I hope you love these nutty, perfectly-spiced and not too sweet blondies!
Also, if you’re interested in other recipes featuring pistachios, be sure to check out my dairy-free pistachio pudding.
Cheers and enjoy!
These flourless tahini pistachio blondies are delicately spiced, perfectly sweet and filled with nutty flavor. They are great as a snack, treat or breakfast, and are easy to make too. No gluten, grains, dairy or refined sugars.
- 3/4 cup tahini
- 3 Tbsp coconut oil, melted
- 2 eggs, preferably pasture-raised
- 1 Tbsp raw honey
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 1/4 cup flax meal
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup dry roasted salted pistachios, shelled and roughly chopped (or use unsalted if you like, but you may need to increase sea salt in the recipe)
Line an 8×8 baking pan with parchment paper and set aside. Preheat oven to 350 degrees F.
In a large bowl, mix together the tahini, coconut oil, eggs, raw honey, vanilla and apple cider vinegar. In a separate bowl, mix together the flax meal, coconut sugar, coconut flour, cinnamon, cardamom, baking soda and sea salt. Gently mix the dry ingredients into the wet and stir until smooth. Then, fold in half of the chopped pistachios. Save the other half for topping.
Pour batter into prepared baking pan and spread in an even layer. Know that the batter will be very thick and not look like a traditional batter. Top with remaining pistachios.
Bake in preheated oven for 18-20 minutes or until toothpick inserted in the center comes out mostly clean. Cool in pan for 15 minutes. Then, use the edges of the parchment paper to lift blondies out of the pan. Cut into 16 squares.
Store in airtight container at room temperature for up to 3 days or in the fridge for 5-6 days.
This brand is my favorite tahini, which I highly recommend!