In a time of being grateful, make sure good food makes the list. These Thanksgiving pecan paleo bars definitely make the grateful-for-good-food list!
Baking can be the most rewarding accomplishment. After the fruits of your labor, you are left with a delicious masterpiece that should be eaten slowly and with love. It’s even better if the fruits of your labor are healthy and guilt-free. One of the best times of the year for baking and cooking is fall. Delicious flavors are upon us such as cardamom, cinnamon, nutmeg, and pecan pies! Pecan pie in my eyes is what dreams are made of. Rich, delicious and completely irresistible.
Thanksgiving is a time of year where we think of all of the things we are thankful for, family coming together and time spent cooking together as a unit. This recipe for pecan pie bars uses natural ingredients such as maple syrup, almond flour, and coconut flour. Coconut flour has grown in popularity over the years. As more and more people are becoming gluten intolerant, coconut flour has been a go-to. Unlike most flours which are low in nutrients, coconut flour is high in protein, healthy fats, and has a low glycemic index. It is also made of digestible carbohydrates making this flour easy for your stomach to digest and process. Coconut flour is also high in fiber which helps promote a healthy digestive tract.
This recipe is incredible with a salted caramel sauce that uses pitted dates, almond butter, coconut oil, and Himalayan salt. All you need to do place all of those ingredients into a high-speed blender, pour on top of your pecan bars and voila, the most decadent and guilt-free treats you will have all holiday. The recipe for the crust can be used for any pie, so experiment away. There are so many in season and local fruits to be used during the fall season so bake as many apple, pear, and cherry pies as you can. Happy baking!
Grateful for Pecan Pie Paleo Bars
- 2 cups almond flour
- 1 cup shredded coconut
- 1/3 cup melted coconut oil
- 3 tablespoon maple syrup
- 1 scoop Sunwarrior Warrior Blend Pumpkin Spice protein
- 1/8 teaspoon Sunwarrior Sea Salt
- 2 cup pecans, chopped
- 1/2 cup coconut sugar
- 1 tablespoon coconut oil
- 2 tablespoon maple syrup
- 2 tablespoon water
- 6 tablespoon flax meal
- 1 teaspoon vanilla extract
- 1/4 teaspoon Sunwarrior Sea Salt
- 1//2 cup vegan chocolate chips
Preheat oven to 350f(177c)
In a mixer combine all crust ingredients. Mix until all ingredients are well combine. Line a 6 x 6 baking tray with parchment paper.. Remove crust from mixer and press into pan firmly. Bake for 12-14 minutes or until light golden brown. Leave oven on. Let the crust cool for 1 hour.
In a small bowl combine flax meal with water and let sit for 5 minutes
Place pecans onto a parchment paper lined baking tray and bake for 6 minutes
Place coconut oil, coconut sugar, maple syrup, vanilla and salt into a small pot on medium heat. Bring to a slight boil and remove from heat immediately. Add pecans and flax mixture. Stir well.
Spread pecan mixture onto cooked crust with chocolate chips
Bake for 20 minutes. Remove from oven and let cool completely. Place in fridge for one hour before slicing.