Allergy-Friendly Series — Vegan · Dairy-Free · Egg-Free
These blondies prove that vegan baking doesn’t require compromise. Tahini takes the place of butter — adding a deep, nutty richness that browns slightly in the oven. The coconut caramel swirl on top creates a sticky, lacquered finish that is impossible to resist. Fudgy in the centre, set at the edges, and finished with flaky sea salt: this is the bar that converts sceptics.
Why This Recipe Works
Most vegan bakes sacrifice texture for ethics. This one does not. The combination of tahini and coconut oil mimics the fat content of butter almost exactly — tahini brings emulsification and depth, coconut oil brings structure and a clean melt. The flax egg binds the batter without adding any detectable flavour, and the brown sugar caramelises beautifully in the oven, giving the blondie its signature chew and golden colour. The coconut caramel swirl is made separately and folded in at the last moment, which means it stays intact as a distinct ribbon rather than disappearing into the batter.
Ingredient Notes
Tahini: Use a runny, well-stirred tahini — not one that has separated and gone solid at the top. Light tahini (hulled sesame) is milder and works better here than dark (unhulled), which can make the blondie slightly bitter.
Coconut oil: Melted and cooled. Refined coconut oil has no detectable coconut flavour; unrefined will add a faint tropical note — either works.
Flax egg: 1 tbsp ground flaxseed + 3 tbsp water, rested for 5 minutes until gel-like. This is the binder. Do not skip the resting time or the batter will be too loose.
Coconut cream: Full-fat only. Light coconut cream will not reduce to a proper caramel — it stays too liquid and will make the top of the blondie wet rather than lacquered.
Coconut sugar: Gives the caramel its deep, slightly smoky flavour. Brown sugar works as a substitute if needed.
Ingredients
Blondie Batter
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) brown sugar, packed
- ½ cup (125ml) tahini, well-stirred
- ⅓ cup (80ml) coconut oil, melted and cooled
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp fine sea salt
Vegan Salted Caramel
- ½ cup (125ml) full-fat coconut cream
- ¼ cup (50g) coconut sugar
- ½ tsp flaky sea salt, for topping
Method
Step 1 — Prep
Preheat oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Step 2 — Make the Caramel
In a small saucepan over medium heat, combine the coconut cream and coconut sugar. Stir constantly until thickened and golden, about 5–6 minutes. Remove from heat and set aside to cool slightly — it will thicken further as it cools.
Step 3 — Make the Batter
In a large bowl, whisk together the tahini, melted coconut oil, flax egg, and vanilla extract until smooth and glossy. Add the brown sugar and whisk again until fully incorporated.
Step 4 — Combine
Add the flour, baking powder, and fine sea salt to the wet mixture. Stir until just combined — don’t overmix. The batter will be thick.
Step 5 — Swirl
Spread the batter evenly into the prepared pan. Drizzle the caramel over the top and use a butter knife or skewer to swirl it gently through the batter in long, sweeping motions.
Step 6 — Bake
Bake for 22–25 minutes, until the edges are set and a toothpick inserted in the centre comes out with just a few moist crumbs. Sprinkle with flaky sea salt as soon as they come out of the oven.
Step 7 — Cool & Slice
Let cool completely in the pan before lifting out and slicing into 16 squares. The texture improves significantly after 1 hour at room temperature as the caramel sets.
Serving & Storage
Serve at room temperature for the best texture — straight from the fridge they are denser and the caramel loses some of its chew. These blondies are excellent alongside a strong coffee or a scoop of coconut ice cream for a more indulgent dessert.
Store in an airtight container at room temperature for up to 4 days. They freeze well for up to 1 month — wrap individual squares in cling film before freezing and defrost at room temperature for 30 minutes.
Frequently Asked Questions
Can I substitute the tahini? Almond butter or cashew butter both work well as a 1:1 swap. The flavour will be slightly different — nuttier and less sesame-forward — but the texture will be the same.
Can I use a different oil? Yes — melted vegan butter or a neutral oil like sunflower also works. Avoid olive oil, which adds too strong a flavour.
My caramel is too thin — what went wrong? It likely needed another 2–3 minutes on the heat. Coconut cream reduces slowly — keep stirring until it visibly coats the back of a spoon before removing from heat.
Can I make these gluten-free? Yes — substitute a 1:1 gluten-free flour blend. The texture will be slightly more crumbly but still fudgy and delicious.
How do I know when they’re done? The edges should be set and pulling slightly away from the pan. The centre will look just underdone — this is correct. They firm up as they cool.
Chef’s Note
For extra fudgy blondies, pull them from the oven 2 minutes early — they firm up significantly as they cool. The flaky sea salt on top is not optional: it cuts through the sweetness and makes every bite more complex. Don’t skip it.
If you enjoy allergy-friendly baking, try our Low-Carb Cheesecake or explore the full Allergy-Friendly collection on allcookings.com.
A fully vegan recipe from allcookings.com — no eggs, no dairy, no compromise.
