These Paleo Salted Maple Pecan Blondies are made with cassava flour and dairy-free chocolate chips for the most fudgey grain-free blondies ever!

Paleo Salted Maple Pecan Blondies

Let’s cut to the chase: these are one of my favorite blondie recipes ever. Shooting them was a real chore because I CAN’T STOP devouring bits of them. The saltiness mixed with the nutty pecans and sweet chocolate is just…. omg. Hardcore drool.

It’s no secret that I’m not the biggest dessert fan ever, but if you through some salt into the equation I am 100% in. And while this might be an unpopular opinion I think I like blondies more than brownies. They really give a platform for those melty chocolate bits to shine, and they pair perfectly with coffee.

So what makes these paleo blondies so special? For one, the maple pecan situation is heavenly. Instead of using all sugar or honey I opted to use some maple syrup to play off of the pecans for a nostalgic maple pecan twist that reminds me of fall baking as a kid. I also love the sweet and salty combo that the chocolate and sea salt creates. Plus, there’s the ingredient blend: many paleo blondies are very nut butter heavy which can be very dense and tough on your stomach. I created these with mostly cassava flour and other gluten-free ingredients that lead to a fudgy blondie that is a bit less dense,

Ingredients you’ll need for Paleo Blondies:

• Coconut Oil: You can also use ghee, but I have not tested other oils in this recipe
• Coconut sugar: this is a lower inflammatory sweetener that I use in all of my paleo baking. Can be subbed for regular sugar if needed
• Maple Syrup: You can use honey, but I love the maple pecan combo!
• Eggs: for obvious baking reasons
• Baking Soda
• Cassava flour: This is key to a gluten-like texture
• Coconut Flour:  I find this helps my cassava flour go further and gives a teeny bit of fluff to the texture
• Pecan pieces: or another chopped nut of your choice  (but the buttery pecans are so perfect!)
• Chocolate Chips: Use Hu chocolate gems for dairy-free!
• Flakey Salt: good fancy sea salt is a must on these bars!

Tips for the best ever Paleo Salted Maple Pecan Blondies:

• Use room temperature eggs!
• Remember to line your baking dish with parchment paper!
• Toast your pecans before baking these blondies for an extra “oomph.”
• Paleo blondies need a few minutes to cool and set before cutting or they’ll crumble. Be patient for a few minutes after removing from the oven–it’s worth it!

More Grain-free Cassava Flour treats:

• Marbled Tahini Cookie Bars
• Best Boxed Cashew Swirl Brownies
• Stuffed Cashew Butter Brownies

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Paleo Salted Maple Pecan Blondies

These Paleo Salted Maple Pecan Blondies are made with cassava flour and dairy-free chocolate chips for the most fudgey grain-free blondies ever!

COURSE Dessert

Cuisine American

PREP TIME 10 minutes

COOK TIME 25 minutes

TOTAL TIME 35 minutes

SERVINGS 16

INGREDIENTS

• 1/2 cup coconut oil
• 1/2 cup coconut sugar or sugar of choice
• 1/4 cup maple syrup
• 2 eggs
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cup Bob’s Red Mill Cassava Flour
• 1/4 cup coconut flour
• 1/2 cup chocolate chips
• 1 cup pecan pieces
• Sea Salt for topping

INSTRUCTIONS

1. Preheat oven to 350 F and line an 8x8 baking dish with parchment paper

2. In a large bowl, combine coconut oil, sugar, and maple syrup and mix well until smooth. Add in egg, salt, and baking soda, and beat well to combine.

3. Add in cassava and coconut flour. Stir the batter well, and then let stand for 2-3 minutes while the coconut flour absorbs.
4. Fold pecan pieces and chocolate chips into the batter and then pour into the prepared baking dish, smoothing the top with a spatula.
5. Bake for 22-25 minutes, or until a knife comes out clean. Sprinkle with a generous pinch of flakey sea salt.
6. Allow blondies to cool for 10 minutes, then move the blondies to a wire rack to cool and enjoy!