DOUBLE CARAMEL, PECAN & COCONUT WHOLEMEAL BLONDIE

MAKES 8-10 PIECES / PREPARATION 20 MINUTES PLUS COOLING TIME / COOKING 25 MINUTES

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 cookie recipe page 62) 40g coarsely shredded dried coconut Heat the oven to 160℃ fanbake. Grease a small baking tray (20cm x 20cm x 1cm) and line with baking paper.

Use a stand mixer fitted with the paddle attachment to beat the coconut oil, sugar and salt together for 3-4 minutes. Add the egg and continue beating until the mix is very light and fluffy. Beat in the vanilla. Turn the mixer off and remove the bowl from the machine. Add the plain and wholemeal flours all at once and fold into the mix by hand using a spatula.

In a separate bowl, mix the pecans, caramel chocolate, caramel and coconut together and then add to the mixture. Fold through, being careful to incorporate the additions evenly without overworking the mixture. 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. Cool on a wire rack and refrigerate for at least 2 hours before unmolding and cutting into bars or wedges.