Pecan Chocolate Chip Shortbread Bars
Ingredients
The shortbread base
-
2
cups
almond flour
-
1
tsp
cinnamon
-
pinch
sea salt
-
2
tbsp
maple syrup
-
1
flax egg
(1 tbsp ground flax + 3 tbsp water)
The topping
-
2
cups
chopped pecans
-
⅓
cup
coconut oil
-
⅓
cup
maple syrup
-
¼
cup
nut butter of choice
-
½
cup
coconut sugar
-
2
tbsp
full-fat coconut milk
-
¼
cup
dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F.
- Line an 8x8 baking dish with parchment paper and oil it.
- Make the flax egg by whisking together ground flax and water, then let it thicken.
- In a medium bowl, mix the ingredients for the shortbread layer and fold in the flax egg.
- Transfer the mixture to the baking dish and press it down evenly.
- Bake the shortbread base for 10 minutes.
- While the base is baking, prepare the topping by heating coconut oil, maple syrup, nut butter, and coconut sugar in a saucepan over medium heat until melted.
- Bring the mixture to a boil for 1-2 minutes, then reduce heat and mix in coconut milk and pecans.
- Pour the topping over the baked shortbread layer and sprinkle chocolate chips on top.
- Bake for an additional 33-35 minutes.
- Let the bars cool completely before slicing into 12 squares.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
18g
Total carbohydrates
24g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
You might also like