Paleo Pecan Pie Blondies

Here is a delightful fall treat to make and sweeten up your day — Paleo Pecan Pie Blondies!

Paleo Pecan Pie Blondies

These are simple to make and start with an easy blondie base. Then, while the blondie base is cooling you’ll make the insanely delicious pecan pie topping that adds crunch from the pecans and a perfectly caramelly taste,  adding just the right amount of sweetness. 

And another great thing about these Paleo Pecan Pie Blondies is that they are perfect to make the day before Thanksgiving to save you some time + oven space! Just let them cool completely, cover, and store them at room temperature.

I cannot wait for you all to make these to end your meal on a perfect sweet bite!

Paleo Pecan Pie Blondies

Paleo Pecan Pie Blondies
Serves: 16 Bars
5 from 4 votes
Total Time1 hr 20 mins
Calories: 188kcal


For the Blondie Base:

  • 1 cup creamy unsalted and unsweetened almond butter (or any creamy nut butter of your choice)
  • 1/2 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 1 tbsp avocado oil
  • 1 tbsp super-fine almond flour
  • 1 tbsp arrowroot flour
  • ½ tsp baking soda
  • ¼ tsp kosher salt

For the Pecan Pie Topping:

  • ½ cup pure maple syrup
  • 1 cup coconut sugar
  • ½ cup unsweetened coconut milk
  • 2 tbsp unsalted butter or ghee can sub vegan butter for dairy-free
  • 1 tsp pure vanilla extract
  • 1 cup chopped toasted pecans
  • ¼ tsp kosher salt


  • Preheat the oven to 350 degrees F and line and 9x9 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, about 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 candy and thicken.
  • Remove from heat and add the butter into the saucepan and let melt without stirring. Once melted, stir to combine. Add the vanilla extract, the pecans, and the salt and stir once more to combine. Let cool completely to allow the mixture to thicken/harden, 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/harden 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.


Keep stored in an airtight container on the counter for up to 7 days or in the freezer for up to 3 months.


Serving: 1bar | Calories: 188kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10.8g | Cholesterol: 25mg | Sodium: 245mg


  • Reply
    September 16, 2022 at 3:19 pm

    Can you provide nutrition facts for these please? Thank you

    • Reply
      September 17, 2022 at 9:38 pm

      Hi Vanessa,
      I created a nutritional label and added it to the post below the recipe! 🙂

  • Reply
    June 23, 2022 at 1:09 am

    5 stars
    These are INSANE!! Truly the best dessert I’ve had in ages. My family could not believe they were paleo!

  • Reply
    December 24, 2021 at 12:30 am

    5 stars
    These taste amazing, however, my topping did not set up either. What did I do wrong?

  • Reply
    Kelli Ingram
    November 26, 2021 at 5:22 pm

    5 stars
    I got huge compliments on this dessert!!! Best paleo dessert I’ve ever had. Amazing!!!!

    • Reply
      November 26, 2021 at 5:50 pm


  • Reply
    November 24, 2021 at 4:54 pm

    Could I use tapioca starch instead of arrowroot??

    • Reply
      November 24, 2021 at 5:35 pm


  • Reply
    November 21, 2021 at 10:45 pm

    Yes my frosting never set up either. Wish the first layer was a little more fudge-y than cakey but very tasty!

  • Reply
    Trina Grace
    November 20, 2021 at 4:57 pm

    What type of coconut milk do you use for these? Canned or refrigerated carton? Thank you!

    • Reply
      November 22, 2021 at 12:35 am

      This is my absolute favorite one to use. super smooth taste, but any brand of canned unsweetened will be fine : https://amzn.to/3q3EcY4

  • Reply
    November 11, 2021 at 4:12 pm

    These look amazing! If you didn’t want to make the topping paleo, what would you sub coconut sugar and coconut milk with?

    • Reply
      November 15, 2021 at 6:40 pm

      brown sugar and milk!

  • Reply
    November 3, 2021 at 9:09 pm

    5 stars
    These are delicious! I will make them again. The blondie part is more cake-like than I was expecting and the topping never really set up, but I keep them in the frig and they are a real treat. Thank you Alex!

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