Adapted tahini blondies

4 steps

Prep:35minCook:35min

Adapted the NYT's vegan brownies with tahini and halvah to be cocoa-free blondies

Updated at: Mon, 17 Jun 2024 05:16:16 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories315 kcal (16%)

Total Fat19.7 g (28%)

Carbs32.1 g (12%)

Sugars14.4 g (16%)

Protein5.3 g (11%)

Sodium206.2 mg (10%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

⅔ cuppitted dates

2 cupswater

boiling

¾ cupextra-virgin olive oil

plus more for greasing the pan

1 ½ cupsspelt flour

1 ½ teaspoonsbaking powder

¾ cupunsweetened almond milk

or soy milk

½ cupmaple syrup

½ cuptahini

1 tablespoonvanilla extract

½ teaspoonfine sea salt

4 ouncesbittersweet chocolate

vegan, roughly chopped

⅔ cuphalvah

finely crumbled

½ teaspoonflaky sea salt

Instructions

Step 1

Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.

Step 2

Heat oven to 350 degrees. Brush sides of 11x11in baking pan lightly with olive oil and set aside. Sift flour and baking powder into a large bowl; whisk to combine and set aside.

Step 3

Place drained dates, milk, maple syrup, tahini, vanilla, fine sea salt and ¾ cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula.

Step 4

Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.