Paleo-Pecan Pie Bars

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Here in the South, Thanksgiving just wouldn't be the same without Pecan Pie. It's tradition, it's delicious… it's necessary.

But, Pecan Pie is traditionally filled with corn syrup and butter. There's definitely going to be enough calories going around on the holiday table, so why not try a Pecan Pie recipe that is filled with good fats, has no added sugar, but still has that gooey filling and crumbly crust that we have come to expect on Thanksgiving? 

Slice them into bars for the perfect reinvented recipe that looks, tastes and impresses like Pecan Pie, but made from better stuff.

Gather Together:

For the crust

• 1 3/4 cups blanched almond flour
• 1 egg
• 1 tablespoon coconut oil
• 1/2 teaspoon arrowroot powder
• 1/4 teaspoon sea salt
• NOTE: If you do not want to make the crust, you can use store bought dough (preferably gluten free or whole wheat depending on preference. This crust is absurdly easy to prepare though! Give it a try!)

For the filling

• 10 pitted dates
• 2 eggs
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans

Method:

• Preheat oven to 350*F
• To make crust: Using a food processor, combine the egg, coconut oil, arrowroot powder, almond flour and sea salt. Pulse in the processor in the dough forms into a ball. Line a 10x15 glass casserole dish with parchment paper or foil that has been sprayed. Press the dough into the dish evenly and bake for 15 minutes.
• While crust is baking, combine eggs, maple syrup, vanilla and dates to food processor. Process on high until filling is smooth
• Pour the filling into the partially baked crust and sprinkle with pecan pieces evenly. Bake for an additional 25-30 minutes. Before cutting bars, allow them to cool completely.

Yield: 24 bars

These will definitely fix your sweet tooth!