Ingredients
| 113g virgin coconut oil | |
| 150g light brown sugar | |
| ¼ teaspoon salt | |
| 1 large egg | |
| 1 teaspoon vanilla extract | |
| 100g plain flour | |
| 40g wholemeal flour (ideally freshly milled) | |
| 60g toasted pecans, coarsely chopped | |
| 60g Valrhona or Callebaut caramel chocolate drops | |
| 60g chopped caramel (see NOTE) | |
| 40g coarsely shredded dried coconut |
NOTE To make the caramel see the recipe for Salted Caramel Cookies. Any leftover caramel will keep for a week in the fridge or a month in the freezer.
Instructions
| 1. | Heat the oven to 160°C fanbake. |
| 2. | Grease a small baking tray (20cm x 20cm x 1cm) and line with baking paper. |
| 3. | Use a stand mixer fitted with the paddle attachment to beat the coconut oil, sugar and salt together for 3-4 minutes. |
| 4. | Add the egg and continue beating until the mix is very light and fluffy. |
| 5. | Beat in the vanilla. |
| 6. | Turn the mixer off and remove the bowl from the machine. |
| 7. | Add the plain and wholemeal flours all at once and fold into the mix by hand using a spatula. |
| 8. | In a separate bowl, mix the pecans, caramel chocolate, caramel and coconut together and then add to the mixture. |
| 9. | Fold through, being careful to incorporate the additions evenly without overworking the mixture. |
| 10. | Pour into the prepared baking tray and bake for approximately 20-25 minutes until the blondie is firm but giving to the touch and a skewer when inserted comes out hot but still with an amount of tackiness to the touch. |
| 11. | Cool on a wire rack and refrigerate for at least 2 hours before unmolding and cutting into bars or wedges. |
Recipes Jack O’Donnell / Photography Amber-Jayne Bain
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