Paleo Pecan Pie Blondies Recipe

Looking for a cozy fall dessert that’s both delicious and paleo-friendly? These Paleo Pecan Pie Blondies deliver a tender, nutty blondie base topped with a crunchy, caramel-like pecan pie topping. They’re simple to make, look impressive on a dessert table, and are a great make-ahead option for holidays like Thanksgiving.

The base is a blend of creamy almond butter, maple syrup, eggs, and fine almond flour for a soft, slightly chewy texture. The pecan pie topping is a rich mixture of maple syrup, coconut sugar, and coconut milk that cooks down into a thick, praline-style glaze before the pecans are folded in. Once chilled, the topping firms up into a buttery, crunchy layer that pairs perfectly with the almond butter blondie.

Ingredients

• For the blondie base:
  • 1 cup creamy, unsalted, 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 (or tapioca starch)
  • 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 (or dairy-free butter)
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped toasted pecans
  • 1/4 teaspoon kosher salt

Step-by-step Instructions

Step 1: Prep the oven and pan

Preheat the oven to 350°F (175°C). Line a 9-inch square baking dish with parchment paper, letting the paper hang over the sides so you can lift the bars from the pan after baking.

Step 2: Make the blondie batter

In a large mixing bowl, whisk together the almond butter, maple syrup, vanilla, eggs, and avocado oil until smooth and free of lumps. Add the almond flour, arrowroot flour, baking soda, and salt, stirring until the mixture is uniform and slightly thickened.

Step 3: Bake the blondies

Spread the batter into the prepared pan in an even layer. Bake 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Allow the blondie base to cool completely in the pan while you prepare the topping.

Step 4: Prepare the pecan pie topping

Over medium-low heat, combine the maple syrup, coconut sugar, and coconut milk in a small saucepan. Cook, stirring occasionally, for 8 to 10 minutes until the mixture thickens and takes on a caramel-like consistency. Remove from the heat and add the butter; let it melt into the hot syrup without stirring, then stir to incorporate. Stir in the vanilla, chopped toasted pecans, and salt. Allow the mixture to cool for about 10 minutes so it thickens slightly before spreading.

Step 5: Assemble and chill

Pour the pecan mixture evenly over the cooled blondie base and spread to coat the top. Refrigerate for at least 20 minutes to fully set the topping. When firm, use the parchment overhang to lift the slab from the pan, set it on a cutting board, and slice into 16 bars.

Serving, Storage, and Make-Ahead Tips

These bars are a terrific make-ahead dessert. Make them the day before serving to save oven time on a busy holiday. Store cooled bars in an airtight container at room temperature for up to 7 days, or freeze for up to 3 months. When layering in a container, use parchment between layers to prevent sticking. Let frozen bars thaw briefly at room temperature before serving for best texture.

Recipe FAQs

Recipe Details

• Total time: 1 hr 20 mins
• Servings: 16 bars
• Course: Dessert
• Author: Alex Snodgrass

Nutrition (per bar)

Calories: 281 kcal; Carbohydrates: 28 g; Protein: 5 g; Fat: 18 g; Saturated Fat: 5 g; Fiber: 2 g; Sugar: 21 g; Sodium: 207 mg. Nutrition information is automatically calculated and should be used as an approximation.

Notes

Allow the pecan topping to cool and thicken before spreading—this helps it set properly on the blondie base. If you prefer a softer topping, reduce chilling time slightly. For crisp pecans, toast them briefly in a dry skillet or in the oven before chopping and adding to the topping.

I hope you enjoy these Paleo Pecan Pie Blondies—they’re a fantastic seasonal dessert with a homemade pecan pie flavor and a satisfying crunch. If you try the recipe, leave a comment to share how they turned out.