Banana Blondies with Caramel Tahini Icing

 Moist and soft banana blondies topped with a sticky sweet, finger-licking caramel tahini icing is sure to satisfy the biggest sweet tooth around. The icing is so good, you’ll want to have extra as a dip, maybe for sliced apples, bananas, or just straight off the spoon.

¼ cup tahini, melted
2 bananas, mashed
2 eggs
1 teaspoon vanilla extract
1 scoop ARO vanilla whey protein powder
1 cup oat flour
½ cup brown rice flour
½ cup xylitol
1 teaspoon baking powder

¼ cup tahini
¼ cup coconut oil, melted
¼ cup medjool dates
2 tablespoons honey
2 tablespoon plain green yogurt
1 scoop ARO vanilla whey protein powder


1. Preheat oven to 350 degrees F. Line an 8x8” baking dish with parchment paper and set aside.

2. Soak dates in water for 30 minutes, then drain.

3. In a large mixing bowl, whisk ¼ cup coconut oil, bananas, eggs, and vanilla extract until smooth.

4. Add in remainder of blondie ingredients to the mixing bowl and stir until well combined.

5. Pour batter into prepared dish and smooth down with the back of a spoon.

6. Bake in the oven for 28-32 minutes. Let blondies cool.

7. Place all icing ingredients in a food processor. Blend until completely smooth.

8. Spoon icing on top of cooled blondies. Set in fridge for about 1 hour. Remove from fridge, slice into 16 squares, and enjoy!

Makes 16 servings
1 serving is 1 blondie with icing

Macros for 1 serving
188 calories, 6.5g protein,  24.8g carbs, 9.2g fat, 7.4g sugar, 2.7g fiber

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