It’s been a while since I created something with Nature’s Charm Evaporated Coconut Milk and equally as long since I made use of their epic butterscotch sauce! I love this one as much as I love the salted caramel.
This is one of my go to blondie recipes. Made with tahini, you can replace it with smooth cashew butter if you prefer but the tahini has such a unique beautiful flavour that pairs so well with the sweet caramel.
Laced through the middle and then served with an extra drizzle on top. These caramel blondies are indulgent, gooey, more done around the edges for a bit of chew, and spiked with pecans for a bit of a crunch.
If you make one thing this weekend, let it be these! You can’t go wrong.
Caramel Tahini Pecan BlondiesPrint Recipe
- 180g tahini
- 60g vegan friendly butter, melted
- 60ml Nature’s Charm Evaporated Coconut Milk
- 150g soft brown sugar
- 1 tsp baking powder
- 150g - 160g plain flour or oat flour
- Pinch of salt
- 100g raw or roast pecans, roughly chopped
- 80ml Nature’s Charm Butterscotch Sauce, chilled* + more for serving
Preheat your oven to 180C (350F).
Line an 8 inch square tin with baking paper.
Whisk together tahini, melted butter, evaporated coconut milk and soft brown sugar until smooth.
Once combined, sieve in the baking powder, flour and salt. Whisk to combine.
Fold in the pecans and then transfer half of the dough to the prepared tin. Spread evenly over the base using your finger tips.
Spoon over the butterscotch sauce and then top with the remaining dough, spreading it as evenly as you can. It will be a little messy and butterscotch will seep through.
Bake for 22 - 25 minutes. Allow to cool fully before slicing. Store in a sealed container out of direct sunlight for up to five days.
*You can use Nature's Charm Caramel Sauce interchangeably!