Preheat your oven to 350 degrees F (176 C) and lightly grease an 8-10 inch cast iron skillet (or cake pan) with avocado oil or coconut oil. Set aside.
To a medium mixing bowl, add tahini, maple syrup, vanilla extract, baking powder, and sea salt. Whisk well to combine.
Add almond flour and tapioca starch and stir well with a wooden spoon or spatula. Fold in the chocolate chips or chunks.
Press the dough into the prepared skillet using the palm of your hand to smooth the top. Bake for 17-19 minutes until golden.
Let cool for 5 minutes before serving. Optionally, top with ice cream or whipped cream, and enjoy!
Best when fresh/warm, but it does reheat well. Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. To reheat, we suggest microwaving in 10-second increments until warmed through.
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Notes
*Loosely inspired by our Tahini Sweet Potato Blondies. *Nutrition information is a rough estimate calculated without optional ingredients.