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Question: What do you get when you blend the BEST SWEETENER with the ULTIMATE FALL DESSERT?
Answer: A totally epic & orgasmic treat that makes dreams come true.
I took my passion for pecan pie and love affair with maple syrup and concocted Maple Pecan Pie Bars, because it’s the holidays! Let’s be honest. Indulgence is going to happen every damn day from now through New Years, so don’t fight. Just make it with super clean ingredients, so that you can indulge without sacrificing your health. That’s why these babies are sweet and rich, yet free of corn syrup, white sugar, butter, flour, etc. They are gluten-free, paleo friendly, and could not be anymore delicious. So off to the kitchen you go! Preheat the oven, grab the food processor, turn on some Christmas music, and take a shot of maple syrup in anticipation of the perfect dessert that’s about to blow your mind!
Pecan Pie Bars
Shortbread Crust Ingredients:
Shortbread Crust:
1/3 c maple syrup
1/3 c melted coconut oil or avocado oil
1 c 1:1 GF flour blend
1/4 c coconut flour
1/2 tsp baking soda
Pinch sea salt
1/2 tsp Vanilla extract
Method:
For the crust, mix the oil, maple, and vanilla in a small bowl.
In a larger bowl sift the dry ingredients and mix well.
Pour the wet into the dry and mix until a thick dough forms.
Press into the bottom of an 8X8 square baking dish lined with parchment paper.
Bake at 350 degrees for 5-7 minutes. Let cool while making the filling.
Filling Ingredients:
6 oz can coconut cream, don’t add water in the bottom of can
1/3 c Almond butter (or pecan butter)
1/3 c maple syrup
¼ c date paste or 4 large dates, soaked (may substitute with another ¼ c maple syrup)
¼ c unsweetened applesauce
Pinch salt
2 1/2 tbsp tapioca starch
Optional: 1/3 c pecans
For topping: ¼-1/2 c pecan halves
Method:
Puree first 6 ingredients in a food processor or high speed blender. Once smooth, stop and scrap the sides. Then add tapioca starch. Blend for a few more seconds or until incorporated. For a more pronounced pecan flavor, add 1/3 c pecans and puree for 20-30 more seconds.
Pour into crust, top with pecan halves, and bake at 325 for 30 minutes or until the center is not quite set. It should have a little “wiggle” when you move the pan.
Let cool. Then refrigerate for at least 4 hours before cutting. Serve chilled.
