German Chocolate Pecan Pie Bars
Ingredients
Crust
-
1
cup
almond flour
-
⅔
cup
arrowroot powder
-
2
Tbsp
cocoa powder
-
2
pinches
sea salt
-
½
cup
salted butter, ghee, or palm shortening, softened
-
¼
cup
coconut sugar
-
¼
tsp
vanilla extract
-
1
cup
dairy free chocolate chips or chopped chocolate
Filling
-
1
cup
pitted Medjool date halves (~14 dates)
-
¾
cup
pure maple syrup
-
¼
cup
salted butter, ghee, or palm shortening, melted
-
1 ½
tsp
vanilla extract
-
½
tsp
sea salt
-
3
large
eggs
-
1
cup
unsweetened coconut flakes
-
2
cups
pecan halves and pieces
Instructions
- Preheat the oven to 350ºF (177ºC) and line an 8x8" or 8x6" baking dish with parchment paper.
- In a medium bowl, mix almond flour, arrowroot powder, cocoa powder, and sea salt.
- In a large bowl, combine softened butter, coconut sugar, and vanilla extract until well mixed.
- Add the dry ingredients to the wet ingredients and mix until a crumbly dough forms.
- Press the dough into the lined baking dish and poke holes in the crust with a fork.
- Bake for 20-25 minutes until set and slightly browned, then let cool.
- For the filling, soak date halves in boiling water for 10 minutes, then drain.
- Blend soaked dates, maple syrup, melted butter, vanilla extract, and sea salt until smooth.
- Add eggs to the blender and mix briefly, then pour the filling into the bowl with coconut flakes.
- Once the crust is cool, pour the filling over it and top with pecans.
- Bake for 35-40 minutes until the filling is set.
- Let cool for about 3 hours before slicing into bars.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
60mg
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