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

4 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.

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