Ingredients
Equipment
Method
- In a medium bowl, combine the almond flour, shredded coconut, melted coconut oil, 2 tablespoons of maple syrup, cinnamon, and salt. Stir until everything is well combined and resembles coarse crumbs.1.5 cups almond flour, 0.25 cup unsweetened shredded coconut, 0.25 cup coconut oil, melted, 2 tablespoons maple syrup, 0.5 teaspoon cinnamon, 1 pinch salt
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars later. Press the crust mixture evenly into the bottom of the prepared pan. You can use the bottom of a glass or your hands to create a firm, even layer.
- Place the pan in the refrigerator or freezer while you prepare the filling. This helps the crust firm up.
- In a food processor, combine the drained dates, almond butter, almond milk, 2 tablespoons of maple syrup, vanilla extract, cinnamon, and sea salt. Process until the mixture is smooth and creamy, scraping down the sides as needed. The mixture should be thick and sticky.0.5 cup pitted dates, soaked in warm water for 10 minutes and drained, 0.25 cup almond butter, 0.25 cup unsweetened almond milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 0.5 teaspoon cinnamon, 0.25 teaspoon sea salt
- Add the chopped pecans to the food processor with the date mixture. Pulse a few times until the pecans are incorporated but still have some texture. You don't want to completely pulverize them.1.5 cups chopped pecans
- Remove the chilled crust from the refrigerator/freezer. Spoon the pecan filling evenly over the crust and spread it out to cover the surface completely.
- Pat the filling down gently to ensure an even layer. You can sprinkle extra chopped pecans on top at this stage if desired. Cover the pan and place it in the refrigerator for at least 2-3 hours, or until the bars are firm and set.Extra chopped pecans
- Once set, use the parchment paper overhang to lift the entire block of bars out of the pan. Place it on a cutting board and slice into 12-16 bars. If adding melted dark chocolate or sea salt flakes, drizzle or sprinkle them over the bars before slicing for an extra touch of indulgence.A drizzle of melted dark chocolate, A sprinkle of sea salt flakes
Notes
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2-3 months.
