Pecan Pie Bars

By Samah Dada


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INGREDIENTS

Filling

  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • 1 tbsp creamy almond or pecan butter
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp ground flaxseed
  • 2 tbsp almond flour
  • ⅓ cup pecans, crushed

Base

  • ¼ cup creamy almond butter
  • 2 tbsp coconut oil, melted and cooled
  • ¼ cup coconut sugar
  • 2 flax eggs (2 TBSP ground flaxseed mixed with 5 TBSP warm water left to sit aside to thicken up into gel-like consistency)
  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 2 tbsp non-dairy milk

RECIPE

Base

  1. Preheat oven to 350 degrees and lightly grease, then line a 9×5 loaf pan with coconut oil, then parchment.
  2. Prepare two flax eggs by combining the 2 tbsp of ground flaxseed with 5 tbsp water. Set aside to thicken.
  3. In a medium bowl, cream together almond butter, melted & cooled coconut oil, and coconut sugar.
  4. Add flax egg to wet mixture and stir to combine.
  5. Combine coconut flour, almond flour, and salt in a separate bowl.
  6. Combine wet and dry ingredients by adding flour mixture to almond butter mixture.
  7. Add non-dairy milk to dough to help mix everything together. Dough should be slightly sticky.
  8. Press dough into prepared pan.

Filling

  1. In a small saucepan, bring maple syrup, coconut sugar, pecan butter, coconut oil, and vanilla extract to a simmer.
  2. Add in ground flaxseed and almond flour to thicken mixture. Keep stirring.
  3. Turn temperature to medium-low and continue to stir for about 5 minutes until everything is well incorporated and mixture has thickened and is bubbly.
  4. Finally, crush pecans roughly between your fingers and add to the mixture.
  5. Stir for a few more minutes, then immediately transfer to the top of the base.
  6. Bake on 350 degrees for about 25-35 minutes, or until the top and edges have caramelized and are golden brown.
  7. Let cool before slicing and serving.

Enjoy!