Paleo, GF, and vegan oh my!🤤Here’s a healthy spin on the classic Thanksgiving dessert — Pecan Pie😍. Thanks to @erinliveswhole we can still enjoy this favorite without all the extra junk👏🏻. These pecan bars are the real deal and will for sure be a crowd pleaser. Crunchy, Gooey, and Chewy…Bonus!! Cut into large, medium or small squares or bars - the perfect sized portions for your holiday party! 🍂
Recipe courtesy of @erinliveswhole
Crust:
🔸1.5 C almond flour
🔸1/4 C coconut flour
🔸1/4 C maple syrup
🔸1/3 C melted coconut oil
🔸1 tsp vanilla
🔸1/4 tsp salt
Filling:
🔸1/2 C melted coconut oil
🔸1/4 C maple syrup
🔸2/3 C coconut sugar
🔸1 tsp vanilla
🔸1 T almond milk
🔸2 C chopped pecans
Instructions:
1. Preheat oven to 350F and prepare an 8x8 inch pan with grease or parchment paper.
2. In a small bowl, mix together almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until well combined. Press into bottom of pan.
3. Bake for 15-17 minutes or until slightly golden brown.
4. Let crust cool completely.
5. In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.
6. Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.
7. Stir in almond milk and pecans.
8. Pour mixture over cooled crust and bake in oven for 20-22 minutes. *We found 23 minutes to be just right! 🙂
9. Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting. 10. Store in fridge.