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Pecan Pie Bars (sweetened by dates)

These gluten-free and vegan treats are a perfect autumn-inspired treat or dessert for your Thanksgiving table! Unlike the usual pecan pie that’s loaded with corn syrup and sugar, ours is naturally sweetened with dates and maple syrup and uses fluffy almond flour for the base.

Crust
 2 cups almond flour
 5 tbsp coconut oil
 ¼ cup pure organic maple syrup
 1 tsp vanilla
 ¼ tsp salt
Pie filling
 2 cups chopped pecans
 ⅓ cup date syrup
 7 tbsp coconut oil
 ¼ cup pure organic maple syrup
 1 tbsp almond milk
 ½ tsp vanilla extract
1

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

2

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

3

Bake for 15-20 minutes or until golden brown, and let the crust cool off.

4

In a saucepan, heat the date syrup, coconut oil, maple syrup, 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 for 20 minutes. Before cutting into them, store in the refrigerator for at least 2 hours to harden, and then slice into bars. You can freeze these and defrost for when you need them. Enjoy!