Preheat the oven to 350F. Line an 8×8 glass baking dish with parchment paper and set aside.
Measure coconut oil into a mug and melt in the microwave in 5-10 second intervals. Once it’s melted, set it aside to cool.
In a food processor, with the steel blade, combine all of the blondie ingredients, except the coconut oil and pecans. Process until the batter is very smooth, scraping the bowl as needed.
With the food processor running, slowly pour in the melted coconut oil.
Pour the batter into the prepared baking dish. Sprinkle the chopped pecans on top and use a spatula to ensure the batter is evenly distributed.
Bake for 18-22 minutes, or until a the edges are cracked and a knife inserted into the center comes out clean.
When there’s just a few minutes left on the timer, prepare the maple glaze by melting the coconut oil in a medium sized bowl. Add the remaining ingredients and whisk together until the glaze is completely smooth. If the kitchen is cool, the coconut oil might solidify and you might have to microwave the glaze for a few seconds in order to get it to melt again – this is fine.
When the blondies are done, remove them from the oven. Pour the maple glaze over the top, again using a spatula to evenly distribute the glaze.
Set aside to cool completely to room temperature (about 2 hours). The bars are ready to eat immediately, but they will retain their bar shape much better if you wait until they’re cool to cut.