Paleo Chocolate-Chunk Tahini Blondies

Yield: 16

1 cup almond flour
1/4 cup arrowroot
2 scoops collagen peptides
1/2 tsp baking soda
1/4 tsp fine sea salt
1/2 cup tahini
2 large eggs
1 tbsp vanilla extract
3/4 cup coconut sugar
1 tbsp ghee
2 oz chopped dark chocolate (I used a 2.1-oz Hu Kitchen Cashew Butter + Vanilla Bean bar)

1. Preheat oven to 350ºF. Line an 8-inch square pan with parchment. In a large bowl, combine flour, arrowroot, collagen, baking soda and salt; stir to mix well. In a medium bowl, whisk together tahini, eggs, vanilla, sugar and ghee. Add tahini mixture to flour mixture; stir until well combined. Fold in chocolate.

2. Spread batter in pan and bake until golden on edges but still somewhat soft in the middle, about 18 to 20 minutes (do not overtake). Let cool in pan on a wire rack, then cover and refrigerate for at least an hour before cutting into bars. Store leftovers covered in the fridge.