Description
These gluten free Maple Pecan Bars have an almond flour shortbread crust and a creamy maple pecan filling. They are healthy, paleo and vegan friendly.
Ingredients
Scale
Crust
- 1 1/2 cups blanched almond flour (140g)
- 1/4 cup tapioca starch (30g)
- 1/8 tsp salt
- 1/4 cup coconut oil, melted
- 1 Tbsp maple syrup
Filling
- 2 cups pecan pieces
- 1 Tbsp tapioca starch
- 1 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup coconut cream*
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper.
- For the crust: combine the almond flour, tapioca starch and salt in a medium-sized mixing bowl. Mix in the coconut oil and maple syrup. (Dough should be crumbly but moist.) Firmly press the dough into your lined baking dish.
- For the Filling: In a medium-sized mixing bowl, combine the pecans, tapioca starch, cinnamon and salt. Mix until well coated. Set aside.
- In a small saucepan, combine the coconut cream, maple syrup and vanilla extract. Cook on medium heat for 8 minutes, stirring frequently. (Mixture should be simmering but not boiling.)
- Pour the coated pecans into the saucepan and continue cooking on medium heat for 2 minutes, stirring constantly. The mixture should thicken.
- Pour the filling over the crust. Smooth it out so that the filling is an even layer, coating the entire crust.
- Place the bars in your preheated oven and bake at 350 degrees for 20 minutes.
- Remove them from the oven and cool to room temperature. Chill in fridge overnight**
- Cut and serve.
- Store in fridge or freezer.
Notes
*Use just the white cream from a can of full fat coconut milk. One can of full fat coconut milk should be produce about 1 cup of cream.
**These bars cut best after chilling in the fridge overnight.