We’ve partnered up with the American Pecan Council to bring you:
HEALTHY. PECAN. PIE. BARS.
These have a buttery crust and a pecan-loaded caramel filling – you’d never know they’re made with ten clean ingredients! PLUS, did you know that pecans are a good source of dietary fiber and compared to other tree nuts, they are the lowest in carbs? They are also naturally gluten-free, contain 0 cholesterol and no sodium – heck yes.
For this easy peasy recipe, you’ll need the following:
Refined coconut oil
Nondairy milk + Cornstarch
Vanilla & Salt
Fresh pecan pieces
Pecan Pie Bars
- 1/2 cup coconut flour
- 1/2 cup oat flour
- 1/2 cup dates (soaked for 10-15 minutes) ~9 dates, pitted
- 1/4 cup refined coconut oil firm
- 1/4 tsp salt
- 1/2 tsp vanilla optional
- 2/3 cup refined coconut oil firm
- 1 1/4 cup coconut sugar
- 1/2 cup maple syrup
- 3 tbsp milk + 1 1/2 tbsp cornstarch
- 1 tsp vanilla
- 1/2 tsp salt
- 2 cups fresh pecan pieces
- Preheat the oven to 350°F. Line an 8×8 pan with parchment paper.
- In a food processor, add the soaked dates and coconut oil. Puree until a paste is formed.
- Add in the flours, salt, and vanilla if using. Mix to form a dough.
- Press the dough into prepared pan. Bake for ~10 minutes.
Make the filling:
- In a small bowl, whisk together the milk and cornstarch.
- In a saucepan, melt the coconut oil.
- Add the coconut sugar and maple syrup.
- Bring the mixture to a boil, constantly stirring.
- Whisk in the cornstarch mixture.
- Allow the caramel to boil for a minute or so then remove from heat.
- Stir in the salt and vanilla.
- Reserve 1/4 cup of the caramel sauce and set aside.
- To the remaining caramel, add in the pecans. Pour the sauce over the crust.
- Bake for another 20 minutes.
- Allow to cool completely. Pour on the remaining caramel and cut into bars (cut into 9 large squares or 16 smaller squares). Enjoy!