Orange Pecan Cardamom Blondies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

2/3 cup honey
2/3 cup orange juice
1/4 cup dates, rough chopped
2 tablespoons grated orange rind (1 orange)
4 eggs
1/4 cup coconut oil, melted
1 and 1/2 tablespoons cardamom
1 tablespoon vanilla
1/2 teaspoon salt
2 cups pecans pieces, coarse chopped
Chocolate
1 cup dark chocolate chunks or chips
1 tablespoon coconut oil
large crystal salt
grated orange rind 

Makes 18 blondies

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Instructions

1.  Preheat oven to 350ºF/180ºC. Using coconut or olive oil, grease 18 single-serve brownie tins liberally.
2.  Add honey, orange juice, chopped dates and orange rind into a large saucepan set over medium heat. Simmer/boil for 15 minutes, stirring constantly. Cook until syrup becomes sticky and thick. Remove from heat and cool for 15 minutes.
3.  In a medium bowl, beat eggs, coconut oil, cardamom, vanilla and salt until smooth. Gradually add cooled syrup into your egg mixture and stir to combine. Fold in chopped pecan pieces.
4.  Fill each brownie tin with batter to the very top. These cakes do not rise much. Bake 18-20 minutes until blondies are set.
5.  Once cooled, remove each blondie from the brownie tins and place on a cookie sheet in the freezer for 30 minutes to prepare for chocolate dipping.
6.  Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Stir to combine into a glossy smooth chocolate coating.
7.  Remove blondies from freezer. With your fingers hold each frozen blondie and dip into melted chocolate to coat the tops. Sprinkle large crystal salt and grated orange rind on tops before chocolate sets.

Photos by Milkshake Creative

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