Description
Move over pecan bars, these bars have maple syrup, espresso, vanilla, and tons of walnuts as the stars.
Ingredients
Crust
½ cup coconut oil, room temperature
1 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
¼ cup maple sugar
Filling
2 tablespoons paleo flour blend
½ cup maple sugar
1 cup pure maple syrup
2 teaspoons espresso powder
1 teaspoon vanilla bean powder
1 cup walnuts
2 large eggs
½ teaspoon sea salt
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Make the crust. In a medium bowl, mix together oil, flour, and sugar until the mixture is combined and forms a dough. Press into an 8 inch square pan and bake about 15 minutes until golden brown. Set aside while you make the filling.
Make the filling. In a medium bowl (feel free to use the same one from the crust), stir together flour, sugar, syrup, espresso, and vanilla. Beat in the eggs. Finish by stirring in the walnuts and salt. Pour over the baked crust and bake an additional 25-30 minutes until mostly set and golden brown on top.
Cool completely in the pan before slicing and serving. Bars may be stored in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 30 minutes.
Notes
Recipe adapted from Saveur
- Prep Time: 30 minutes
- Cook Time: 45 minutes