Get two for the price of one! Everyone loves a BOGO. You feel like you’re winning at life, because you found a way to stretch your dollars. It’s the same kind of accomplishment you’ll feel learning two new ways to use tahini. First, you’ll mix it into a protein-packed banana bar recipe, and then you’ll smother those blondies with a tahini-based caramel icing. But if you really want to stretch those ingredients, make a little extra caramel. It’s great as a sweet dip for fruit, a soft spread for toast or a creamy center for sandwich cookies.
Makes 16 blondies
Macros per blondie (with icing): 188 calories | 6.5 g protein | 24.8 g carbs | 9.2 g fat | 7.4 g sugar | 2.7 g fiber
Banana Blondies
2 old bananas, mashed
1/4 cup Vitacost Organic Tahini, melted
1 tsp. vanilla extract
2 eggs
1 scoop ARO Vanilla Whey Protein Complex PLUS
1 cup oat flour
1/2 cup Vitacost Superfine Brown Rice Flour
1/2 cup Vitacost Xylitol
1 tsp. baking powder
Caramel Icing
1 scoop ARO Vanilla Whey Protein Complex PLUS
1/4 cup Vitacost Organic Tahini
1/4 cup Vitacost Coconut Oil, melted
1/4 cup Medjool dates, pitted, soaked & drained
2 Tbsp. Vitacost Organic Raw Honey
2 Tbsp. plain Greek yogurt
Directions
1. Preheat the oven to 350 degrees F and line a baking dish with parchment paper.
2. Soak dates in water while preparing blondie batter, or for at least 30 minutes. Drain dates.
3. In a large mixing bowl, whisk bananas, tahini, vanilla and eggs until smooth.
4. Add remaining blondie ingredients and stir until well combined.
5. Pour batter into prepared baking dish, using the back of a spoon to smooth down.
6. Bake 28 – 32 minutes, or until blondies begin to turn golden.
7. In a food processor, add all caramel icing ingredients and blend until smooth.
8. Once blondies are cool, spread icing on top of blondies. Place in the refrigerator for 1 hour to set.
9. When ready to serve, slice into 16 even squares.