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.
Line an 8x8 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!