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Snack: Pecan Butter Chia Seed Blondies
This recipe includes superfoods such as:
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2 1/4 cups Pecans, roasted
1/2 cup Chia Seeds, ground
1/4 cup Butter, melted
1/4 cup Erythritol, powdered
3 tbsp. SF Torani Salted Caramel
10 drops Liquid Stevia
3 large Eggs
1 tsp. Baking Powder
3 tbsp. Heavy Cream
1 pinch Salt
Instructions
1. Preheat oven to 350F. Measure out 2 1/4 cup pecans (I order mine from Amazon) and bake for about 10 minutes. Once you can smell a nutty aroma, remove nuts and set aside.
2. Grind 1/2 cup whole chia seeds in a spice grinder until a meal forms.
3. Remove chia meal and place in a bowl. Next, grind 1/4 cup Erythritol in a spice grinder until powdered. Set in the same bowl as the chia meal.
4. Place 2/3 of roasted pecans in food processor.
5. Process nuts, scraping sides down as needed, until a smooth nut butter is formed.
6. Add 3 large eggs, 10 drops liquid stevia, 3 tbsp. SF Salted Caramel Torani Syrup, and a pinch of salt to the chia mixture. Mix this together well.
7. Add pecan butter to the batter and mix again.
8. Using a rolling pin, smash the rest of the roasted pecans into chunks inside of a plastic bag.
9. Add crushed pecans and 1/4 cup melted butter into the batter.
10. Mix batter well, then add 3 tbsp. Heavy cream and 1 tsp. Baking Powder. Mix everything together well.
11. Measure out the batter into a 9Ă—9 tray and smooth out.
12. Bake for 20 minutes or until desired consistency.
13. Let cool for about 10 minutes. Slice off the edges of the brownie to create a uniform square. This is what I call “the bakers treat” – yep, you guessed it! Snack on those bad boys while you get them ready to serve to everyone else. The so-called “best part” of the brownie are the edges, and that’s why you deserve to have all of it :)
14. Serve up and eat to your hearts (or rather macros) content!
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Serving Size: 16
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 2781 kcal | ||
| Fat 273 g | ||
| Carbohydrate 78.8 g | ||
| Protein 62 g | ||
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