Grain-Free Sea Salt Tahini Blondies Filled with Coffee Caramel (Edit recipe)

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We put our own twist on a classic blondie by adding smooth, nutty tahini to our Ultimate Grain-Free Cookie Mix, filled them with delicious coffee caramel, and sprinkled on flakey sea salt. We can guarantee you've never had anything like these before. They're a crowd pleaser, but we get it if you don't want to share.

45 minutes

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	268
Fat:	25 g
Carbohydrates:	7 g
Protein:	9 g
Cholesterol:	40 g
Sodium:	91 mg
Fiber:	1 g
Sugars:	5 g
Calculated for total recipe.

Serves: 9-12

Ingredients

Blondies

1 Otto's Naturals Grain-Free Ultimate Cookie Mix, 1 bag
1/2 cup Unsalted Butter, melted
1 tsp Vanilla Extract
1 Egg, (or flax egg)
1/2 cup Tahini
1 tsp Ground Cinnamon

Coffee Caramel

1/4 cup Unsalted Butter, (1/2 stick)
70 gram Coconut Sugar, (about 1/3 cup)
1 Tbsp Pure Maple Syrup
1 tsp Instant Coffee
1/4 cup Coconut Milk
1/4 tsp Salt, fine

Garnish

Maldon Sea Salt Flakes

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees F.
Combine Ultimate Cookie Mix, melted butter, vanilla, egg, and tahini in a bowl.
Pour ½ of the mix into a parchment paper-lined 8x8-inch pan and carefully mold the mix into all the corners of the pan. Remove parchment and mix before placing in the freezer for 30 min.
Pour the other half of the mix into the parchment-lined pan. Bake for 25 min. Let cool.
While the first layer is cooling, heat a pan over medium heat and add butter, sugar, syrup, and instant coffee. Let sit for about 30 seconds and stir until ingredients are combined and begin to form a sticky caramel-like consistency. Add coconut milk and fine salt. Stir for 1 more minute.
Remove from heat and pour into a glass measuring cup. Let cool for 2-3 minutes.
Pour caramel over the first layer of baked blondie mix. Remove frozen blondie mix from the freezer and place it on top of the caramel.
Bake for 25-30 minutes, or until the edges are golden brown.
Remove from the oven and sprinkle on Maldon flakey sea salt.
Let cool. Enjoy.