OMG. The fudge factor is REAL with these blondies! Y’all, almond butter seriously does wonders to baked goods. These blondies are filled with vanilla flavor and the pecans add the perfect crunch! Whenever I make baked goods, I usually go for maple syrup as my natural sweetener. For these blondies, I decided to use some coconut sugar instead because they add such a delicious, caramel-like flavor! Another reason is because, I were to use maple syrup, the batter would be too runny and wouldn’t bake up correctly. If you want to replace the coconut sugar with another type of sugar, I highly recommend a granulated sweetener, like maple sugar, over a liquid sweetener. Remember that these blondies are egg-free, so you can taste the batter and decide if you want to add more coconut sugar!
If you have any bananas on hand that are turning brown, save them and go make these blondies! Don’t throw them away! They really make baked goods taste amazing because of how sweet they get. You only need a couple of other simple ingredients for this recipe. These fudgy almond butter pecan blondies are paleo, dairy-free, egg-free, gluten-free, grain-free, and refined sugar-free. Run and make these ASAP!
- 1 cup almond flour
- 2 tbsp coconut sugar
- 1.5 tsp baking soda
- pinch of sea salt
- 2 small mashed bananas
- 2 tsp vanilla extract
- 1/2 cup almond butter
- 1 tbsp apple cider vinegar
- 1/2 cup chopped pecans
- Preheat the oven to 350 degrees and line an 8×8 inch square baking pan with parchment paper.
- In a medium sized bowl, combine the almond flour, coconut sugar, baking soda, and sea salt.
- In a large bowl, combine the mashed bananas, vanilla extract, almond butter, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and mix until well incorporated.
- Add in the chopped pecans to the mixture and mix until well combined.
- Pour the blondie batter into the square baking pan and spread the batter out evenly.
- Bake in the oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the blondies cool down completely before you cut into them (patience is key!) so that they don’t fall apart!