grain-free pecan pie bars

I can’t believe the holiday season is soon upon us. This year has really flown by! One of the first things that comes to mind when I think holidays is holiday baking! From festive pies at Thanksgiving to cookie exchanges at Christmas, I’m truly here for it all! Pecan pie is a southern fave for good reason- that gooey caramelized filling, with candied pecans, and a buttery shortbread crust is hard to beat. But to be honest, many pecan pies can be sickeningly sweet, and I’m not a huge fan of the corn syrup filling that is traditionally used. I also understand pies can be a bit of an overwhelming undertaking, and so I love the approach of somewhat more casual pecan pie bars! These in particular are made with a coconut milk and date filling, along with a butter and almond flour based crust. Plus lots of gooey pecans!

These are equally as delicious as their pie-counterpart, but can be eaten with your hands! Served in a bowl topped with a big scoop of ice cream ain’t bad either, just sayin’. My bestie Rachel Mcconn at Rachel Mcconn Wellness (who I’ve baked with before & also loves a good sweet treat) developed this grain, gluten, and refined sugar- free pecan pie bar recipe, and asked me to test out the recipe for her. Okay, fine, twist my arm ;) These turned out super tasty- not to mention made the house smell absolutely fantastic- and I think they’d make a perfect addition to any holiday table. She has offered to share the recipe with my readers- so head on over to her site for the recipe! As always with RMW recipes, these are free of all gluten, grains, and refined sugars, so those with any allergies or restrictions can still indulge freely as well. Hope you enjoy, and happy holidays!

tahini chocolate chip blondies

tahini chocolate chip blondies (gluten free, paleo, refined sugar free)

I’m obsessed with any and all things tahini. I eat it multiple times a day, whether it’s drizzled over roasted veggies and lamb meatballs for dinner or spooned into Medjool dates with chocolate chips for a sweet treat, tahini is the jam. It also makes for a delicious baking ingredient! Its creamy, fatty, smooth texture makes it a wonderful butter, oil, and/or nut butter alternative in many recipes. Plus, tahini and chocolate is such a tasty combo. This recipe uses wholesome, nutrient-dense ingredients, but still tastes oh so rich and decadent. Tahini chocolate chip blondies that are gluten & grain free, paleo, and refined sugar free as well? Sign me up!

Tahini Chocolate Chip Blondies:

Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch square baking pan (double recipe for 13x9 inch pan) with parchment paper and grease with coconut oil or nonstick cooking spray. In a large bowl or base of a stand mixer, whisk together eggs, maple syrup, tahini, and vanilla extract until smooth. In a separate bowl, mix together almond flour, coconut flour, baking soda and salt. Slowly stir dry ingredients into wet ingredients until just incorporated, careful not to over mix (it will be thick!). Fold in the chocolate chips. Add batter to the prepared pan and spread evenly. Bake for about 25-26 minutes until edges are just slightly golden, but center may seem slightly underdone. Check using a cake tester- if it comes out mostly clean, they should be ready. Don’t overbake as grain-free baked goods will continue to set in the pan. Let blondies cool in pan for about five minutes before removing and allowing them to cool completely on a cooling rack. Sprinkle with flakey sea salt and drizzle with tahini, if desired. Cut into bars and enjoy!

*Adapted from Paleo Chocolate Chip Tahini Blondies by Ambitious Kitchen.