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Looking for a delightful fall treat to sweeten up your day? You have to try these Paleo Pecan Pie Blondies!
These Paleo Pecan Pie Blondies are super simple to make, and set apart with an insanely delicious pecan pie topping that adds a satisfying crunch and a perfect caramel taste.
These blondies will be a hit at your Thanksgiving table, and are perfect to make the day before to save you some time and oven space! Just make sure to let them cool completely before storing them. Tuck the bars into an airtight container with layers of parchment and keep at room temperature until you’re ready to serve.
Ingredients:
- Creamy, Unsalted and Unsweetened Almond Butter
- Pure Maple Syrup
- Pure Vanilla Extract
- Large Eggs
- Avocado Oil
- Super-Fine Almond Flour
- Arrowroot Flour
- Baking Soda
- Kosher Salt
- Coconut Sugar
- Unsweetened Coconut Milk
- Unsalted Butter
- Toasted Pecans
step-by-step:
step one: prep the oven and baking dish
Preheat the oven to 350℉ and line and 9-inch square baking dish with parchment paper (letting it hang over the sides of the pan, as you’ll use it to lift the bars later).
step two: mix the wet ingredients
In a large mixing bowl, combine the almond butter, maple syrup, vanilla, eggs, and avocado oil. Whisk until very smooth and there are no clumps.
step three: add the dry ingredients
Add the almond flour, arrowroot flour, baking soda, and salt and stir until well combined and there are no clumps.
step four: bake the blondies
Pour into the prepared baking dish and spread into an even layer. Bake until just cooked through and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely in the pan.
step five: make the pecan pie topping
Heat a small saucepan over medium-low heat. Add the maple syrup, coconut sugar, and coconut milk and stir to combine. Cook, stirring occasionally, for 8 to 10 minutes to allow it to thicken.
Remove from heat, add the butter, and let melt without stirring. Once melted, stir to combine. Add the vanilla extract, pecans, and salt and stir to combine. Let cool completely to allow the mixture to thicken, about 10 minutes.
step six: finish and serve
Once cooled, pour the mixture over the base of the bars and spread to evenly coat the top. Transfer to the fridge and let the topping cool completely, at least 20 minutes. Using the edge of the parchment, lift the bars out of the baking dish and set them on a cutting board. Cut into squares and serve.
recipe FAQs:
Yes! Tapioca starch will work here.
Instead of coconut sugar you can use brown sugar, and regular milk instead of coconut milk.
Yes! Just use your favorite dairy-free butter in place of regular butter.
I can’t wait to hear what you think about these Paleo Pecan Pie Blondies! Let me know what you think in the comments.
Looking for more paleo dessert recipes? Try these!
Easy Paleo Chocolate Banana Bread
Paleo Pecan Pie Blondies
Ingredients
For the Blondie Base:
- 1 cup creamy, unsalted, and unsweetened almond butter
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 tablespoon avocado oil
- 1 tablespoon super-fine almond flour
- 1 tablespoon arrowroot flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
For the Pecan Pie Topping:
- 1/2 cup pure maple syrup
- 1 cup coconut sugar
- 1/2 cup unsweetened coconut milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup chopped toasted pecans
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 350℉ and line a 9-inch baking dish with parchment paper, letting it hang over the sides of the pan, as you’ll use it to lift the bars later.
- In a large mixing bowl, combine the almond butter, maple syrup, vanilla, eggs, and avocado oil. Whisk until very smooth and there are no clumps.
- Add the almond flour, arrowroot flour, baking soda, and salt and stir until well combined and there are no clumps.
- Pour into the prepared baking dish and spread into an even layer.
- Bake until just cooked through and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely in the pan while you prepare the pecan praline topping.
- Heat a small saucepan over medium-low heat. Pour in the maple syrup, coconut sugar, and coconut milk and stir to combine. Cook, stirring occasionally, for 8 to 10 minutes to allow it to thicken.
- Remove from heat, add the butter, and let melt without stirring. Once melted, stir to combine. Add the vanilla extract, pecans, and salt and stir to combine. Let cool completely to allow the mixture to thicken, about 10 minutes.
- Once cooled, pour the mixture over the base of the bars and spread to evenly coat the top. Transfer to the fridge and let the topping cool completely, at least 20 minutes.
- Using the edge of the parchment, lift the bars out of the baking dish and set them on a cutting board. Cut into squares and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What should the consistency be when it is reduced enough before adding butter?
Topping won’t thicken or harden!
The topping never came close to setting for me unfortunately – I heated it for much longer than instructed to let it thicken more and set it in the fridge before topping, but it remained too liquidy and just soaked mostly into the cake when I topped it. It turned into a really delicious kind of soaked cake (rum cake?) but definitely not what was intended. What should I do differently?