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Grain Free Salted Chocolate Chip Pecan Blondies
5 from 74 votes

Grain Free Salted Chocolate Chip Pecan Blondies

These Grain Free Salted Chocolate Chip Pecan Blondies combine homemade pecan butter with coconut sugar, maple syrup, and chocolate chips for a chewy, nutty bar. Toasting and processing pecans creates a rich base, while coconut flour and baking soda provide structure without grains. The blondies are topped with chopped pecans, extra chocolate chips, and a sprinkle of sea salt for texture and balanced flavor.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 16 blondies
Calories: 194 kcal
Course: Dessert, Lunch
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Line a 8x8 inch baking pan with parchment paper. Set aside.
  3. 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.
  4. 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.) 
  5. 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.
  6. Add batter to pan and spread evenly towards the sides. Sprinkle ½ cup chopped raw pecans and 2 tablespoon chocolate chips on top. 
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 16 blondies

Amount Per Serving

Calories 194

% 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.