Pecan Pie Bars
Author: Kristen Barkley
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
These real food pecan pie bars are such a delight! Paleo and yet all the flavor of pumpkin pie? Yes, please.
Ingredients
- Crust:
- 2 c blanched almond flour
- 4 T coconut oil, melted
- 2 T honey
- dash of salt
- dash of nutmeg
- Pecan Filling:
- 1¾ c chopped pecans
- ⅓ c maple syrup
- 2 T honey
- ¼ c. coconut oil
- 1 T vanilla extract
- 1 T almond meal
- ½ t arrowroot powder
- 2 T coconut milk
Instructions
- Preheat oven to 350F.
- Line an 8 x 8" pan with parchment paper and lightly grease with coconut oil.
- Mix crust ingredients in a medium sized bowl until combined.
- Transfer mixture to prepared pan and press to evenly fill the bottom of the pan.
- Bake for 15 minutes or until the crust starts to turn brown. Remove from oven and allow to cool.
- In a small-medium sized pot, mix together the coconut oil, maple syrup, honey and vanilla extract.
- Bring pot up to a boil and simmer for about 5 minutes, whisking it frequently.
- Remove from heat and let cool to room temperature.
- Meanwhile, toast the pecans in a pan on medium heat for about 5 – 8 minutes or until they smell like roasted pecans, stirring frequently. Once toasted, remove from heat and sprinkle with salt.
- In a small bowl, mix together the almond meal, arrowroot powder, and coconut milk. Let it sit for a few minutes.
- Once the sugar-oil mixture is cooler, whisk in the nut milk mixture until combined and smooth.
- Mix in the chopped pecans and mix until combined. Pour onto the cooled shortbread and distribute evenly.
- Bake at 350F for about 20 minutes or until the filling begins to set and loses its shine. Remove from oven and place on cooling rack.
- Before serving, chill in the fridge for at least an hour – the colder they are, the easier they are to cut and serve.
Notes
Adapted from a recipe found at http://withoutadornment.wordpress.com/2011/11/13/gahigf-vegan-gluten-and-refined-sugar-free-pecan-pie-bars/
