Description
These naturally sweetened, paleo chocolate pecan pie bars are the best way for all your Thanksgiving guests to enjoy pie this year!
Ingredients
- FOR THE CRUST:
- 4 Tablespoons Coconut Oil Or Unsalted Butter, Softened
- 2 Tablespoons Maple Syrup
- 1 pinch Salt
- ½ cups Coconut Flour
- FOR THE FILLING:
- 3 whole Large Eggs
- ½ cups Coconut Or Brown Sugar
- ½ cups Maple Syrup
- 2 Tablespoons Coconut Oil Or Unsalted Butter, Melted
- 1 Tablespoon Vanilla Extract (optional)
- 1 pinch Salt
- 1-½ cup Chopped Pecans
- ¾ cups Chocolate Chunks
Preparation
To make the crust, preheat the oven to 350°F and lightly grease an 8×8 baking pan. In the bowl of your standing mixer, mix the butter or coconut oil with the maple syrup and salt on medium speed until combined. Reduce the speed to low, and add in the coconut flour. Mix on low until a soft dough forms. Press the dough into the greased baking pan, and bake at 350°F for 7–8 minutes. Remove from the oven, and let cool slightly while you prepare the pecan filling.
To make the filling, in a large bowl combine eggs, coconut sugar, maple syrup, melted butter, vanilla extract and salt, and whisk until smooth. Stir in chopped pecans and chocolate chunks. Pour pecan filling on top of the baked crust, and bake at 350°F until the filling is set, about 40–45 minutes. Cool the bars completely, and enjoy!
