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These decadent Salted Chocolate-Swirled Tahini Cashew Bars are soft, rich, and a perfect balance of flavors. Perfect for parties!

I suppose these are technically blondies, but I get a bit confused by the terminology I see floating around these days. It doesn’t take much perusing to find recipes for lemon “brownies” (sans chocolate) or “blondies” that are actually loaded with chocolate. Between the chocolate topping, the tahini, the cashew butter, and the salt, I decided the title was already long enough and I’d nix a few letters. These are bars.

Make sure to stir the tahini very well. The same is true if you’re using natural cashew butter that separates into layers. Storing the jars upside down in the refrigerator can make this process a bit less cumbersome when the time comes, but I’ve learned the hard way that this can lead to a mess if you’re not careful!

Because I’ve gone 50/50 on the cashew butter and tahini, these bars have a milder tahini flavor than you might be seeking. You can swap the recipe to use all tahini or all cashew butter. It has been my experience that some brands of tahini are thinner than others, so this could impact the consistency of the batter. I am a fan of Whole Foods 365 brand tahini, which is definitely more on the thin side. If necessary, you can thicken tahini by cheating: remove some of the oil from the jar before stirring.