Paleo Pecan Bars
PALEO PECAN BARS
Are you a pecan pie person or a pumpkin pie person? I am both, but if I had to choose, pecan. And if you think you’re a pumpkin pie person now… let me know what you think after you try these!!
This recipe targets:
Paleo | Dairy-Free | Gluten-Free | Vegan Friendly | Grain-Free
This recipe is made with simple, straight-forward ingredients. I used an egg, but you could easily substitute a flax egg to make it vegan! Your new go-to Thanksgiving dessert that everyone can enjoy!
Ingredient list
For the CRUST:
1.5 cups almond flour
3 tablespoon coconut flour
1/3 cup maple syrup
1/4 cup coconut oil (melted)
1 teaspoon vanilla
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 egg (or flax egg!)
TOP LAYER:
1/3 cup coconut oil
1/4 cup maple syrup
1/2 cup coconut sugar
1 teaspoon vanilla
3 tablespoon creamy coconut milk
1/4 teaspoon sea salt
2 cups pecans
Dietary benefits
Gluten-free
Grain-free
Dairy-free
Vegan friendly
Paleo
Steps
Step 1
Preheat your oven to 350 degrees. Line an 8x8 pan with parchment paper (crinkle it first so that it stays! Mix all the crust ingredients together until they are well combined and a soft cookie dough texture, and press evenly into the pan. Bake for about 12-16 minutes. You’ll know it’s done when it puffs up and starts lightly browning at the edges!
Step 2
While the crust is baking and/or cooling, it’s time to make your filling! In a small saucepan, heat coconut oil/sugar/maple/vanilla until it just starts to boil.
Step 3
Let the filling bubble for a minute or two, but don’t let it burn! Stir in the coconut cream, sea salt, and then the pecans.
Step 4
Pour over the cooled crust and bake for 18-20 minutes. Remove it from the oven and let cool fully. Chill for at least 2 hours in the fridge, or overnight, and then cut it into ~12 bars. Store in fridge, and ENJOY! :)
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