Recipe: Pecan & Date Caramel Bars

INGREDIENTS

• 2 cups almond flour
• 3 tablespoons coconut oil
• 1/8 teaspoon sea salt
• 1 egg
• 1 teaspoon pure vanilla extract
• 20 pitted Medjool dates
• 3-4 tablespoons warm water
• 2 cups pecans
• 2 tablespoons maple syrup
• 1 tablespoon coconut sugar
• 2 tablespoons coconut oil, melted
• ½ teaspoon vanilla extract
   

INSTRUCTIONS

1. Preheat oven to 350 degrees F and line an 8x8 baking dish with parchment paper.
2. Place almond flour, coconut oil, salt, egg, and vanilla extract in a food processor and pulse until it begins to come together in a ball.
3. Use hands to press dough into the baking pan.
4. Bake for 10 minutes or until just set. Remove from oven and allow to cool to room temperature. Leave oven on for later.
5. Clean the food processor bowl and add dates and process until broken down evenly.
6. With the food processor running, slowly add water until you have a soft and spreadable paste.
7. In a small bowl, combine pecans, maple syrup, coconut sugar, melted coconut oil and vanilla extract and stir to combine.
8. Line a baking sheet with parchment paper and spread pecan mixture into a thin layer. Bake for 7-10 minutes – being careful not to let them burn.
9. Spread the date caramel over the crust and top with candied pecans.
10. Cover and refrigerate 2-4 hours to allow to set.
11. Cut into 12 bars and serve!
     

SERVES: 12