VEGAN TAHINI MACA CHOCOLATE BLONDIES

VEGAN TAHINI MACA CHOCOLATE BLONDIES

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Tahini + Maca.
Honestly, a match made in foodie-kitchen heaven. Combined in a fudgy blondie? The real deal.
If you are anything like me, you will get this. Consistency is key. And in this case, blondies beat all of those holiday cookies laying around.  I love desserts that are not too sweet and of course with a healthy twist so that it’s actually nourishing for both soul & body. And I found the perfect combination that speaks to both of them. Tahini and Maca. Super nourishing and delicious. On their own, as well as stirred in something anything really. From morning tea tonics, in which I have Maca everyday, to raw chocolates and smoothies. Tahini drizzle over salads or turned into raw sesame milk. I honor them for their nutrients and tastiness. Remember the black tahini chocolate ganache I made for my birthday cake?
Tahini has a high mineral content of iron, magnesium and potassium. It is also high in calcium and vitamin E. It prevents anemia, promotes healthy cell growth, liver detoxificaton and healthy skin. So, move over cookies & milk – there is a new star in town – ready for sweet cravings and calcium deliveries.
Enjoy this treat with a cold glas of homemade sesame or almond milk. Yum!

TAHINI MACA CHOCOLATE BLONDIES

makes 14-16 pieces

1 tbsp flax meal + 3 tbsp warm water
2/3 cup coconut sugar
1/4 cup oat flour
1/2 tsp baking soda
1 tbsp maca powder
1/2 tsp salt
1 cup tahini
1/2 tbsp apple cider vinegar
3 tbsp maple syrup
1/2 tbsp vanilla extract
2 tbsp coconut oil
3/4 cup organic dark chocolate, chopped

Preheat the oven to 350F / 175c. In a small bowl, combine flax and water, stir a few times then set aside. In a large bowl, combine coconut sugar, oat flour, baking soda, maca and salt, mix well. In a medium bowl, combine tahini, apple cider, maple syrup, vanilla, oil and flax mixture. Stir well, then add the wet bowl to the dry ingredients. Stir slowly, add the chopped chocolate pieces. Prepare a parchment lined baking dish, turn the batter into it, press out evenly. Bake for 18 minutes, remove from the oven and let it cool a bit. Enjoy right away warm, or store them in the fridge. They taste great on the next day.