Pecan & dark chocolate chip blondies

Any die-hard brownie-lovers just have to try these! These with a good cup of coffee = perfection.



  • 240g ground almonds (2 cups)
  • 100g pecans, chopped
  • 80g dark chocolate
  • 1.5 teaspoons baking powder
  • 1 banana
  • 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons water)
  • 80ml maple syrup (1/3 cup)
  • 60ml coconut oil (1/4 cup), melted
  • 2 rounded tablespoons almond/peanut butter
  • 120-150ml almond/soya milk (1/2 cup + 2 tablespoons)
  • Vanilla extract/essence
  • Pinch of salt


  • Preheat your oven to 180 degrees celsius (170-175 degrees celsius if using a fan oven). Grease an 8-inch square tin.
  • Make your flax egg by mixing the ground flax seeds with 6 tablespoons of water. Mix lightly and set aside. Chop the dark chocolate and pecans into small pieces.
  • Place the ground almonds, chopped pecans, baking powder and salt in a large bowl and mix to combine.
  • Mash the banana well with a fork or in a blender. Place in a bowl and add in the nut butter, maple syrup, coconut oil and vanilla extract and mix well. Finally, add in the flax eggs with half of the milk.
  • Make a well in the centre of the dry ingredients and pour in the wet mixture. Mix well with a large spoon. Add in the remainder of the milk once the ingredients start to come together. Finally, fold in the chocolate pieces.


  • Pour the mixture into the prepared tin and bake in the centre of the oven for 30-35 minutes or until golden brown.
  • Leave to cool for 10-15 minutes and serve slightly warm with some coconut yoghurt or vegan ice cream.



Enjoy x

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