Pecan Pie Bars

PECAN PIE BARS

These bars pass all tests: Vegan, Paleo, dairy, gluten, grain free, & no added sugar 🙌🏼 I wanted to make a healthier version with no corn syrup & refined flours. Plus, bars are nice change to baking a whole pie, cutting down on time & effort!

They have a shortbread crust & a gooey filling that makes for a great combo. They have just enough sweetness without going overboard.

PECAN PIE BARS (Makes 20 squares)

Ingredients:

Crust:
1.5 cups (150g) almond flour
1/4 cup (60g) coconut oil, softened, slightly melted but not hot
2 TB Swerve (erythritol granulated sweetener)
1 tsp pure vanilla extract

Topping:
1/2 cup Erythritol sweetener (granulated white or “brown sugar” version if possible)
1 tsp arrowroot powder (thickening agent; could use cornstarch)
3/4 cup unsweetened almond milk
1/2 TB (7g) coconut oil
1/2 TB Black strap molasses
1/2 tsp each maple & vanilla extract
3/4 cup (90g) lightly chopped pecans

Directions:

Preheat oven to 350 degrees F. Line an 9×9 or 8×8 baking pan with parchment paper.

Make the crust: stir the almond flour, melted coconut oil, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly but not solid (don’t fret). Press together into the  baking pan. Bake for 12 minutes, until the sides are golden & set in the middle.

Make the filling: Combine all topping ingredients (except pecans) in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly. Simmer for 3-5 minutes, until the mixture thickens. Remove from heat. Stir in half of the chopped pecans. Set aside to cool.

When the crust is done & cooled for a few minutes, pour the filling over it and spread with a spatula. Sprinkle the remaining chopped pecans on top and press down gently.

Bake again for about 15 minutes, until the filling is bubbly. Cool completely (preferably overnight) before cutting.

Makes 20 squares (approx 25g each)
Nutrition info for 1 bar:
108 calories
2g protein, 2g carbs (1g fiber 1g sugar) 10.5g fat