Chocolate Pecan Pie Bars
For those of you who love pecans, I have a fun dessert recipe that is super rich and delicious.. These chocolate pecan pie bars are a must have this holiday week! They are gluten, dairy, soy, egg, grain, and refined sugar free. They consist of a shortbread cookie crust, a gooey rich filling made from dates, and a top layers of dark chocolate chunks and pecans. Need I say more? This dessert is so rich and satisfying you must have is in your life!
Equipment
- 1 Food Processor
Ingredients
Shortbread Cookie Crust
- 1 1/4 cup almond flour
- 1/4 cup coconut four
- 1 flax egg or egg replacer
- 1/3 cup melted coconut oil
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Chocolate Pecan Filling
- 2 1/2 cups pitted dates(room temp)
- 1/3 cup canned coconut cream
- 1 tbsp melted coconut oil
- 1 flax egg or egg replacer
- 1 cup pecans
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 1/4 cup tapioca flour
- 1/2 cup chocolate chips or 1 dairy free chocolate bar chopped
Instructions
- Preheat your oven to 350 degrees.
- In a bowl, mix together the crust Ingredients. Line an 8x8 baking dish with parchment paper and bake crust for 12 mins then set aside.
- In a food processor, blend together the dates, coconut cream, coconut oil, vanilla extract, and arrowroot flour. Blend until thick and creamy consistency forms.
- Pour filling over the crust and spread evenly.
- Sprinkle your chocolate chips or chopped chocolate bar over top of the filling.
- Coat your pecans evenly with the maple syrup and place on top of the filling.
- Bake for 25 minutes then let cool for a few minutes before cutting into 9 bars and serving.
Notes
Store in the fridge for up to a week or in the freezer for about 3 months.