Step 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.

Step 2

Line a 8x8 inch baking pan with parchment paper. Set aside.

Step 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.

Step 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.)

Step 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.

Step 6

Add batter to pan and spread evenly towards the sides. Sprinkle ½ cup chopped raw pecans and 2 tablespoon chocolate chips on top.

Step 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.

Step 8

Allow blondies to cool in pan for at least 20 minutes before removing and cutting into 12 blondies. Enjoy!