Chewy Pecan Bars

What's the best way to eat a slice of pie on the go? Turn it into a bar!

And the maple pecan aroma that fills the kitchen when in the oven is incredible.

Bonus: This recipe is vegan AND paleo! Adapted from Ambitious Kitchen.

8 Ingredients

Crust

• 1 1/2 cups almond flour
• 3 tbsp melted and cooled coconut oil
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt

Filling

• 1/2 cup coconut sugar
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans

Topping

• Funky Mello vanilla marshmallow creme

Instructions

Preheat oven to 350F. Line 8x8 pan with parchment paper.

In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix until a thick crumb texture.

Add to the pan and flatten until it covers the bottom. Bake for 6-7 minutes.

Set aside to cool while you make the pecan pie filling.

Add the coconut sugar, maple syrup and vanilla to a medium saucepan. Heat on medium-low. Stir constantly until it simmers. Add pecans and cook for 30 more seconds.

Pour caramel pecan mixture on top of the cooled crust. Gently and evenly spread pecans over the top. 

Bake for 17-20 minutes. When done, let it cool completely to solidify. 

Cut, serve, and enjoy!