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Paleo Pecan Pie Blondies
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4.38 from 8 votes

Paleo Pecan Pie Blondies

Total Time1 hour 20 minutes
Course: Dessert
Servings: 16 bars
Author: Alex Snodgrass

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

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