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Tahini Dark Chocolate Chunk Blondies With Caramelized Ginger and Figs [Vegan]

Oh, these blondies are heavenly! Nutty tahini, dark chocolate chunks, caramelized ginger, and figs?! Does it really get any better than that? This could possibly be the ultimate autumn dessert. (Plus, it's pretty good for you, as far as desserts go!)

Tahini Dark Chocolate Chunk Blondies With Caramelized Ginger and Figs [Vegan]

This Recipe is :



  • 1/2 cup sweet rice flour
  • 1/4 cup teff flour
  • 1/8 cup oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly grated nutmeg
  • Heaped tablespoon minced candied ginger
  • 1/2 cup plus a few extra tablespoons tahini
  • 1/2 cup unsweetened applesauce
  • 1 1/2 teaspoon vanilla extract or vanilla paste
  • 3/4 cup maple syrup
  • 3/4 cup dark chocolate chunks
  • 3 to 4 figs, sliced


  1. Preheat your oven to 375 degrees. Grease an 8×8 or 9×9-inch square pan with coconut oil then line it with a sheet of parchment leaving an overhang so you can easily remove the blondies.
  2. In the bowl of a stand mixer, whisk together the dry ingredients until combined. Stir in the minced candied ginger then set this mixture aside.
  3. In a separate bowl, whisk together the tahini, applesauce, vanilla, and maple syrup until smooth and uniform. You can do this step in a blender if you choose.
  4. Add the wet ingredients to the dry ingredients and mix thoroughly until the dough comes together. Stir in the chocolate chunks until they are evenly distributed throughout the dough.
  5. Using wet fingers or the back of a spatula, spread the dough into an even layer in your prepared pan. Decorate the top with fig slices, gently pressing the figs into the dough a bit.
  6. Bake the blondies for 25 to 27 minutes, rotating the pan halfway through the baking time. The blondies are ready when the top is golden and a toothpick inserted into the center comes out mostly clean. Let cool for at least 30 minutes before slicing.


Makes 9-16 blondies depending on how large you cut them. If you have leftovers they can be stored covered at room temperature for up to three days.


Chocolate ChipFigGingerGrain-Free Flourtahini




It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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46 comments on “Tahini Dark Chocolate Chunk Blondies With Caramelized Ginger and Figs [Vegan]”

Click to add comment
Kate Loki
5 Months Ago

To do list

Michelle Bryenton
5 Months Ago

Danielle Christine

Carol Mellen Highsmith
5 Months Ago

Sound so good! Will take me days just to gather all the ingredients. Must try!

Taira Demi
5 Months Ago

Pauline Morasse

Pauline Morasse
02 Dec 2015

Prochaine photo sur Instagram haha :P

Jarrod Simons
5 Months Ago

Meg Odgers thoughts? I don't know if I like figs or not...

Meg Odgers
02 Dec 2015

Sounds amazing! We'll have to have a baking day :D

Carol Mellen Highsmith
02 Dec 2015

Love figs but maybe you could substitute apples or ?

Em Tatts
5 Months Ago

Alice Buckingham

Jennifer Twine
5 Months Ago


Stephanie Coates
5 Months Ago

Samantha Stanis OH MY GOD

Andrew Gardner
5 Months Ago

Tahlie Jones

Sam Nation
5 Months Ago

Chris Higginbotham


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