A classic pecan bar taken to the next level with maple, a hint of coffee, and a pecan shortbread crust.
1 cup coconut oil, room temperature
1/3 cup coconut sugar
1 large egg
1 teaspoon vanilla bean powder
2 ¼ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
½ teaspoon sea salt
1 cup finely chopped pecans
2/3 cup pure maple syrup
¼ cup coconut sugar
2 tablespoons honey
2 teaspoons pure vanilla extract
2 teaspoons espresso powder
2 large eggs
2 tablespoon olive oil
1 ½ cups pecans
Preheat oven to 350 degrees F/ 325 degrees F convection. Set aside an 8 inch square pan.
In a large bowl, cream together oil, sugar, egg, and vanilla until well combined. Stir in the flour, salt, and pecans until the dough comes together. Press the dough in an even layer in the bottom of the pan. Bake for about 15 minutes until golden brown.
Make the filling. In a large bowl – the same one will work! – stir together syrup, sugar, honey, vanilla, espresso, eggs, and olive oil until fully combined. Stir in the pecans. Pour over the baked crust and bake for an additional approximately 40 minutes.
Cool completely in the pan before cutting into bars and serving. Bars may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Serve cold or thaw in the microwave about 45 seconds.
Recipe adapted from Bake or Break
- Prep Time: 20 minutes
- Cook Time: 1 hour