Pecan Pie Bars
Ingredients
Crust:
2 Cups blanched almond flour
4-5 Tbsp coconut oil melted
2 Tbsp olive or avocado oil
2 Tbsp agave nectar
dash of salt
Pecan Filling:
1 3/4 cup of pecans
1/3 cup maple syrup
2 Tbsp agave
1/4 cup coconut oil
1 Tbsp vanilla extract
1 Tbsp flaxseed meal
1/2 tsp tapioca starch/flour
2 Tbsp nut milk
pinch of salt
Instructions
Crust:
Preheat your oven to 350 and line a square glass baking dish with parchment.
Combine all crust ingredients together in a mixing bowl. Once well combined, press the mixture into the bottom of the glass baking dish. Bake for 10 mins. Check - bake 5 mins more or until the crust is beginning to turn golden. Set aside to cool .
Pecans:
Roast in a 400 degree oven in a glass baking dish, center rack. Stir every 3 minutes until pecans are fragrant and slightly darker. Usually take about 10-12 minutes. Remove, cool, and coarsely chop leaving a handful whole. Set aside.
Pecan Pie Filling:
In a medium sauce pot, combine the maple syrup, coconut oil, and vanilla. Heat over medium heat and bring to a boil. Let boil for 5 minutes. Remove from stove top and allow to cool. You can put it in the fridge to expedite the cooling process. In a separate small bowl, combine the flaxseed meal, tapioca starch, and nut milk and let sit while your maple syrup mixture cools. Once cool, combine the maple syrup mixture, the flaxseed meal mixture, a pinch of salt, and toasted pecans together and mix well. Pour the filling onto your cooled crust. Bake at 350 for 20-25 minutes. Your filling should be less glossy at the end of baking. If not, bake for a few more minutes. .
Allow to cool on the counter, then cover with saran wrap and chill in the fridge for 1-2 hours for best cutting and serving results! Enjoy!
