Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.

In a mixing bowl, stir together the tahini and the pure maple syrup until well-combined and creamy. Whisk in the eggs and mix until combined. Add the almond flour, shredded coconut grated carrot, raisins, pecans, sea salt, and ground cinnamon. Stir until everything is well combined and all the goodies are well-distributed throughout the dough. The dough will be very thick, like cookie dough.

Transfer the dough to the parchment-lined baking pan and smooth it into an even layer. You can use your hands to press it. If desired, sprinkle with more shredded coconut and chopped pecans.

Bake on the center rack of the preheated oven for 25 to 28 minutes, or until the edges are golden-brown and blondies are set up.

Remove blondies from the oven and allow them to cool at least 30 minutes before slicing and serving.