Healthy Pecan Pie Bars
Pecan Pie is by far my favorite dessert during Thanksgiving. These Pecan Pie Bars are a healthier dessert option that is vegan, paleo, and gluten-free. It starts with an almond flour shortbread crust, then layered with a homemade caramel pecan layer, and topped off with melted chocolate. The ultimate Thanksgiving dessert!
Equipment
- 8x8 Baking Dish
Ingredients
Shortbread Crust
- 2 ¼ Cups Almond Flour
- ¼ Cup Coconut Oil
- ¼ Cup Coconut Sugar
- 1 tsp Cinnamon
Pecan Layer
- 2 Cups Pecans
- ¼ Cup Date Syrup
- ¼ Cup Coconut Sugar
- 2 tbsp Tapioca Starch
- 2 tbsp Coconut Oil
Chocolate Layer
- 1 Cup Chocolate
- 2 tsbp Melted Coconut Oil
Instructions
- Start by preheating the oven to 350F and line an 8x8 baking dish with parchment paper.
- Next to make the shortbread crust, combine the almond flour, coconut sugar, cinnamon, and melted coconut oil in a large bowl. Mix until a crumbly but sticky mixture forms. Save 1/4 cup to crumble on top. With the remaining shortbread spread it out evenly into the baking dish. Place into oven at 350°F for 10 minutes. Once it is ready, set it aside and let it cool.
- While that is in the oven make the pecan pie layer by combing date syrup, coconut sugar, tapioca starch, and coconut oil in a small saucepan. Turn on the stove to medium-low heat and let it simmer for 5 minutes until it thickens. Take off the stove and add in chopped pecans. Pour over the cooled shortbread layer.
- Lastly, melt your chocolate with coconut oil and drizzle over the pecan layer. Crumble the leftover shortbread crust on top & bake at 350°F for 20-25 min.