Breads & Baked Goods, Desserts

Gingerbread Pecan Blondies

  • Prep 15 mins
  • Total 35 mins
  • Easy
  • Serves 6

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For the cake

  • 67g oat flour
  • 113g vegan butter non-dairy spread
  • 135g coconut sugar
  • 2 eggs
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Pinch of nutmeg
  • Handful crushed pecans
  • Handful chopped dark chocolate

For the frosting

  • 2 tbsp peanut butter/or almond
  • 3 tbsp honey
  • 3 tbsp cacao powder
  • Water as needed


  • or
  • Step 1

    Preheat your oven to 180c and line a small brownie tray with parchment paper.

  • Step 2

    In your Ninja food processor, cream together the butter and coconut sugar until light and fluffy. Add in the eggs and blend again.

  • Step 3

    Combine all of your dry ingredients in a separate mixing bowl, then fold through the we mixture. Stir in the pecans and coconut chunks and pour the blondie batter into your tin.

  • Step 4

    Bake these for around 20 minutes, then allow to cool on a wire wrack.

  • Step 5

    For the frosting, mix together the nut butter, cacao powder and honey. Gradually drizzle in a little water whilst mixing to create a smooth, creamy consistency.

  • Step 6

    Spread the frosting over the cooled blondies and slice into portions.