Pecan Pie Bars

Crust
 2 cups almond flour
 ¼ cup pure organic maple syrup
 5 tbsp coconut oil
 1 tsp vanilla
 ¼ tsp salt
Pie filling
 ¼ cup pure organic maple syrup
  cup date syrup (if you don't want to buy date syrup, you can also put dates in a food processor)
 7 tbsp coconut oil
 ½ tsp vanilla extract
 1 tbsp almond milk
 2 cups chopped pecans
1

Preheat oven to 350F and line an 8x8 inch pan with parchment paper.

2

In a medium bowl, mix together almond flour, pure organic maple syrup, coconut oil, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.

3

Bake for 15 minutes or until golden brown, and let the crust cool off.

4

In a saucepan, heat the pure organic maple syrup, date syrup, coconut oil, and vanilla extract. Bring to a boil for around 1 minute and turn off heat. Add in the almond milk and pecans, and mix well.

5

Pour filling over cooled crust and bake in oven for another 20 minutes.

6

Take your pan out of the oven and let it cool on the counter. Once this is done, use a stainless steel spatula to cut bar slices. Store in freezer to harden, and when ready to serve, let defrost for a few minutes and then remove bars with spatula. Enjoy!

Ingredients

Crust
 2 cups almond flour
 ¼ cup pure organic maple syrup
 5 tbsp coconut oil
 1 tsp vanilla
 ¼ tsp salt
Pie filling
 ¼ cup pure organic maple syrup
  cup date syrup (if you don't want to buy date syrup, you can also put dates in a food processor)
 7 tbsp coconut oil
 ½ tsp vanilla extract
 1 tbsp almond milk
 2 cups chopped pecans

Directions

1

Preheat oven to 350F and line an 8x8 inch pan with parchment paper.

2

In a medium bowl, mix together almond flour, pure organic maple syrup, coconut oil, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.

3

Bake for 15 minutes or until golden brown, and let the crust cool off.

4

In a saucepan, heat the pure organic maple syrup, date syrup, coconut oil, and vanilla extract. Bring to a boil for around 1 minute and turn off heat. Add in the almond milk and pecans, and mix well.

5

Pour filling over cooled crust and bake in oven for another 20 minutes.

6

Take your pan out of the oven and let it cool on the counter. Once this is done, use a stainless steel spatula to cut bar slices. Store in freezer to harden, and when ready to serve, let defrost for a few minutes and then remove bars with spatula. Enjoy!

Pecan Pie Bars

6 Comments

  1. These look AMAZING. Before going gluten, dairy & refined sugar free I use to love to eat pecan pie. I’m going to make these for my Thanksgiving Day Dinner this year. I can’t wait. I’ll let you know how they turned out.

    1. Hi! It makes the crust sweet and delicious! Just make sure it’s pure maple syrup (the ingredients should just say maple syrup and shouldn’t have any added sugars!)

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