Paleo Pecan Pie Blondies

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:

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!

Paleo Cinnamon Swirl Cake

Easy Paleo Chocolate Banana Bread

Easy Paleo Banana Nut Muffins

4.38 from 8 votes

Paleo Pecan Pie Blondies

Total: 1 hour hr 20 minutes mins

Servings: 16 bars

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Ingredients 

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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

Store the bars in an airtight container at room temperature for up to 7 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bar, Calories: 281kcal, Carbohydrates: 28g, Protein: 5g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 207mg, Potassium: 191mg, Fiber: 2g, Sugar: 21g, Vitamin A: 77IU, Vitamin C: 0.3mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Course: Dessert

Servings: 16 bars

Calories: 281

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