Description
These pecan pie bars have a light, thick crust topped with a Vegan caramel and chocolate chip topping. {Gluten-Free, Clean Eating, Dairy-Free, Vegan}
Ingredients
Scale
For the Base
- 2 cups almond flour *
- 1/2 cup arrowroot powder *
- 1/4 cup pure maple syrup *
- 1/4 cup coconut oil (melted)
For the Topping
- 1 cup pecans (chopped, I used raw, but roasted would work as well)
- 1/2 cup dark chocolate chips *
For the Caramel
- 1/3 cup coconut sugar *
- 1/3 cup coconut cream *
- 2 Tbsp pure maple syrup *
- 2 Tbsp coconut oil
Instructions
- Preheat the oven to 350 degrees
- Combine all of the ingredients for the base
- Line an 8x8 baking dish with aluminum foil and grease the foil (the aluminum foil is optional, it just makes clean-up way easier)
- Press the dough for the base into the greased baking dish
- Sprinkle the pecans and chocolate chips on top of the base
- Combine the ingredients for the caramel in a small saucepan over medium heat
- Allow to come to a boil and then simmer 10-15 minutes until the mixture starts to caramelize (stirring frequently)
- Pour the caramel over the pecan and chocolate chip topping
- Bake for 20-30 or until the caramel is nice and bubbly all over
- Allow to cool and serve
- Store in an airtight container in the fridge
Keywords: Light, Caramel, Vegan