CHOCOLATE PECAN PIE BARS
I’ve gotta be honest, I’ve never even had pecan pie, let alone chocolate pecan pie! Are they the same thing?? Alls I know is that this combo sounded like a classic Thanksgiving dessert so we’re rolling with it. While I personally love the idea of bars for ease, you could totally do this in a round or spring-foam pan as a pie situation.
And yes there are 3 layers involved, but each one is very simple; it’s worth the effort, promise! Whether you eat the whole pan yourself (no judgement) or bring these to your next (small) gathering, they’re sure to be a hit… without the sugar crash.
INGREDIENTS:
(makes 16 bars)
shortbread layer:
1 1/2 cups almond flour
1/3 cup coconut flour
1/3 cup melted coconut oil
1/4 cup maple syrup
1 tsp vanilla
pinch salt
chocolate layer:
1/2 cup chocolate chips
1/3 cup almond butter
1/4 cup full-fat coco milk
1/2 tsp vanilla
pinch salt
2 tbsp maple syrup or honey
pecan caramel layer:
1 1/2 cups roasted, unsalted pecans
1/2 cup full-fat coconut milk
1/4 cup coconut sugar
pinch salt
1/2 tsp vanilla
1/4 cup almond butter
*Subs: You can use any nut butter. Another milk should work, but I haven’t tested it. Brown sugar would work instead of coconut sugar.
RECIPE:
Pre-heat oven to 350. Mix all shortbread ingredients into a bowl and cream together until combined. Line an 8×8 pan with parchment paper so that it hangs over a bit on 2 sides. Pour mix in and press down to evenly spread. Bake for 15 minutes. Edges will be golden, and some bubbles may form. If that’s the case, just gently press them back down to flatten while still warm. Set aside to cool for at least 10 minutes.
To make chocolate layer, either microwave chocolate in 30 second increments or add to double boiler (glass bowl over a small pot with about an inch of boiling water) until melted. Remove from heat.
Add in almond butter, coconut milk, vanilla and generous pinch of salt. Mix well. Stir in room temperature maple syrup or honey. If it’s cold, just heat up a bit so that it doesn’t seize the mixture.
Pour over shortbread layer and evenly spread. Add to freezer for 20-30 minutes. You want the chocolate no longer “sticky” to touch, but not completely frozen.
If your pecans are raw, dry roast them in a frying pan over medium heat for 5 minutes or so, until fragrant. Transfer to bowl.
To make caramel, add coconut milk, coconut sugar and salt to a small pot. Cook on a low boil for about 13-15 minutes, whisking every couple minutes to prevent burning. Once reduced and slightly thickened, whisk in almond butter and vanilla. Pour over the bowl of pecans and mix together. Let cool for a few minutes.
Remove pan from freezer and pour pecan mix over the top. Gently spread evenly over the chocolate. Generously sprinkle flaky or coarse sea salt on top.
Freeze for another hour. Remove from the pan using parchment edges and slice into 16 bars. Store in the fridge for up to 10 days!
