Pecan Pie Bars

Directions

Preheat the oven to 350 F and line an 8 x 8-inchbaking dish with parchment paper.

CRUST:

In a medium mixing bowl, combine almond flour, tapioca starch, and salt. Whisk to combine and break up any clumps.

Add cold coconut oil to the flours, and use clean hands, a pastry cutter, or a fork to cut the coconut oil and mix it with the flours until the mixture looks like wet sand. It should hold together when squeezed, and there should be no clumps of coconut oil larger than a pea. Add the maple syrup and stir well until the dough comes together.

Transfer mixture to the parchment-lined baking dish and spread evenly to distribute. If you are struggling to get it even, place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Place crust into the oven and bake for 10-15 minutes until it looks pale and dry in the center and the edges just start to look golden.

FILLING: 

While the crust bakes, make the filling. To a medium mixing bowl, add melted coconut oil, maple syrup, vanilla, cinnamon, coconut milk, and tapioca starch. Whisk to thoroughly combine, making sure to break up any clumps of tapioca starch. Add in the chopped pecans and give it a stir to evenly distribute. Remove the crust from the oven and let it cool for5-10 minutes.

After the crust has cooled, add the filling to the crust, spreading it evenly and making sure the pecans are distributed throughout. Bake for 40 minutes. The edges should be bubbly, and the filling slightly darkened in color. The middle should still be slightly wiggly when it’s done, so don’t worry! It firms up quite a bit when it cools.

Let cool in the refrigerator completely before slicing. Once cooled for about 2-4 hours, cut into 16 equal squares and serve! Leftovers can be stored in an airtight container at room temperature or in the refrigerator for 3-4 days. Not freezer friendly.