Start by making the jam. Put everything but the chia seeds in a small pan set over medium heat. When the berries start to release their juices, mash them gently to help them break down. Cook, stirring occasionally, until the mixture starts to thicken and look jammy. Taste and add a bit more sweetener if you like. Remove the jam from the heat, stir in the chia seeds, and set it aside to cool and set.

Preheat your oven to 375 degrees. Lightly grease an 8×8 square pan then line it with a piece of parchment paper leaving an overhang on the sides. This will make it easy for removal later on.

In a large bowl or the bowl of your stand mixer, combine the tahini, applesauce, vanilla, and maple syrup. Mix until smooth and all of the ingredients have been incorporated. In a separate bowl, whisk together the remaining dry ingredients, then slowly begin to incorporate them into the wet ingredients. You should have a smooth and thick dough resembling cookie dough. Dump the dough into the prepared pan, then smooth it into an even layer with a spatula or damp fingers.

Put dollops of the cooled jam onto the surface of the dough. Then, use a knife or spatula to create swirls through the top of the dough. Bake the blondies for 23-25 minutes or util the top has turned golden brown and a toothpick inserted into the center comes out mostly clean. Allow the blondies to cool completely before removing them from the pan and slicing them.

Makes 9 to 16 blondies depending on how large you cut them. Keep leftovers covered at room temperature for up to 3 days.