Imagine the classic and beloved PB&J flavors, then reimagine them with an ethnic flair and what do you get? That’s right: tahini and dates. Let me explain, tahini and dates are commonly found in Middle Eastern, particularly Lebanese, desserts. We grew up eating tons of halva and drizzling date molasses over breakfast cream spread on pita bread as a morning treat. We occasionally snacked on amazing tahini bread (must make this one day) that is flakey, chewy, nutty and slightly sweet. Reminiscing these familiar flavors made me want to put them together into one baked creation.
My go-to blondie recipe is the perfect neutral base to support any flavor combination, so in went the tahini and date molasses. Fully aware that this idyllic experiment could go awry, I was amazed, but somehow not surprised, with the end result. Before I even finished biting off the first mouthful, I knew it was a winner.
The rise of these blondies is tall and proud, showcasing the bold and complex flavors within. Think of it as the exotic version of the PB&J. You have the smooth, creamy, nutty tahini subbing in honorably for the trusty standby, peanut butter, and the date molasses with its deep, full-bodied, slightly tangy, sweetness mightily standing in for any old jelly or jam. The dark chocolate is an amazing team player and every bit necessary in this indulgent treat. The texture is a little gooey, a little chewy, with the perfect moist crumb that feels pleasantly similar to halva. So, so good with a cup of freshly brewed cardamom tea (we call it our dessert tea), if you want to max out the experience. Yes, you want this. Hypothesis confirmed: tahini and dates are an undeniable power-couple and these blondies deliciously celebrate their perfect marriage.
