Grain Free Salted Chocolate Chip Pecan Blondies
User Reviews
5
Grain Free Salted Chocolate Chip Pecan Blondies
Description
Grain Free Salted Chocolate Chip Pecan Blondies start by toasting raw pecan halves to enhance flavor and then processing them into a smooth pecan butter. This base is mixed with coconut sugar, maple syrup, eggs, vanilla extract, coconut flour, baking soda, and salt. Chocolate chips fold into the batter before spreading it into a parchment-lined pan. The blondies are topped with chopped pecans, additional chocolate chips, and a sprinkle of sea salt to add layers of texture and a contrast to the sweet batter.
Baking at 350°F creates a dense, chewy blondie with nutty depth from the pecan butter and bursts of semi-sweet chocolate. The sea salt topping enhances the overall flavor complexity, balancing the sweetness.
These bars offer a grain-free dessert option that holds well for snacking or dessert, suitable for those avoiding gluten grains. They can be stored and reheated mildly for a tender bite.
Ingredients
- For the batter:
- 2 ½ cups pecan raw halves
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 2 egg
- 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:
- ¼ cup pecan chopped, raw
- 2 tablespoons chocolate chips dairy free if desired
- sea salt fancy, for sprinkling on top
Instructions
- 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!
Notes
- Toasting pecans before processing intensifies their flavor and improves the consistency of pecan butter used in the batter.
- Freezing leftovers is possible; thaw completely before reheating to maintain texture.
- Use dairy-free chocolate chips to keep the recipe fully vegan and grain-free if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16blondies
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1blondie | |
| Calories | 194cal | 10% |
| Carbohydrates | 16.1g | 5% |
| Protein | 3g | 6% |
| Fat | 14.6g | 22% |
| Saturated Fat | 2.7g | 14% |
| Fiber | 3g | 12% |
| Sugar | 12.9g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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