A flourless-friendly blondie built around a rich tahini, date syrup, and pecan spread.
INGREDIENTS
- 1 cup Balsam Tahini & Date Syrup with Pecan
- 1 egg
- 1/2 tsp baking soda
- Pinch of salt
METHOD
- Preheat oven to 350°F (175°C).
- Mix the tahini-pecan spread, egg, baking soda, and salt until smooth.
- Spread into a lined 8-inch pan and bake for 18–20 minutes.
This batter has no added flour or sugar — the spread's own tahini and date syrup provide both structure and sweetness.