Ingredients

The following ingredients have 16 Servings
  • For the batter:
  • 2 ½ cups raw pecan halves
  • ½ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup chocolate chips (dairy free if desired)
  • For topping:
  • 1/4 cup chopped raw pecans
  • 2 tablespoons chocolate chips (dairy free if desired)
  • Fancy sea salt, for sprinkling on top

Instruction

  • Preheat oven to 350 degrees. Place the 2 ½ cups of raw pecan halves on small baking sheet. Toast in the oven for 8 minutes, but watch carefully so the nuts do not burn. Once done toasting, allow nuts to cool for a few minutes on the baking sheet. Keep heat in oven.
  • Line a 8x8 inch baking pan with parchment paper. Set aside.
  • Add the roasted pecans to the bowl of a food processor and process for 5 minutes, scraping down the sides as necessary. At this point the pecan should start to clump together, so continue to process until you reach a smoothie consistency similar to peanut or almond butter.
  • Measure out exactly 1 cup of the homemade pecan butter and add it to a large bowl. (Note: If you have any leftover you can save it for toast or spreading on fruit.) 
  • Next mix in coconut sugar, maple syrup, eggs, and vanilla extract until smooth. Stir in coconut flour, baking soda and salt. Fold in chocolate chips.
  • Add batter to pan and spread evenly towards the sides. Sprinkle ½ cup chopped raw pecans and 2 tablespoon chocolate chips on top. 
  • Bake for 20-27 minutes or until crust is golden brown around the edges. It’s best to underbake these blondies a bit to keep them extra fudgy. Mine were perfect around 25 minutes. Sprinkle with sea salt.
  • Allow blondies to cool in pan for at least 20 minutes before removing and cutting into 12 blondies. Enjoy!