Preheat your oven to 375 degrees. Grease an 8×8 or 9×9 square pan with coconut oil then line it with a sheet of parchment leaving an overhang so you can easily remove the blondies.

In the bowl of a stand mixer, whisk together the dry ingredients until combined. Stir in the minced candied ginger then set this mixture aside.

In a separate bowl whisk together the tahini, applesauce, vanilla, and maple syrup until smooth and uniform. You can do this step in a blender if you choose.

Add the wet ingredients to the dry ingredients and mix thoroughly until the dough comes together. Stir in the chocolate chunks until they are evenly distributed throughout the dough.

Using wet fingers or the back of a spatula, spread the dough into an even layer in your prepared pan. Decorate the top with fig slices, gently pressing the figs into the dough a bit.

Bake the blondies for 25 to 27 minutes, rotating the pan halfway through the baking time. The blondies are ready when the top is golden and a toothpick inserted into the center comes out mostly clean. Let cool for at least 30 minutes before slicing. Makes 9-16 blondies depending on how large you cut them. If you have leftovers they can be stored covered at room temperature for up to 3 days.