Oh. My. Goodness.
These things are crack.
As in: these things are the most super delicious holiday treat I’ve had in a long time.
Not to mention they’re grain-free and sweetened with palm sugar and maple syrup.
You should totally bring these to Thanksgiving dinner.
Your peeps will be forever thankful.
- 1¾ cups almond flour
- ¼ cup arrowroot flour
- 2 Tbsp coconut oil, melted
- 1 egg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 2 cups pecans chopped
- ½ cup butter (or coconut oil)
- 1 cup coconut palm sugar
- ⅓ cup maple syrup
- 2 Tbsp coconut milk
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
- Preheat your oven to 350 F and line an 8×8″ baking dish (I used a glass dish) with parchment paper.
- Start with the crust: combine all of the ingredients into a bowl and mix, mix, mix.
- Press the crust into your baking dish and bake for 10 minutes.
- While the crust is baking, melt the butter in a saucepan over medium heat.
- Add the sugar, maple syrup, coconut milk, pumpkin pie spice and sea salt.
- Let the mixture come to a simmer–simmer for one minute and then stir in the pecans.
- Pour the pecan mixture over the crust and bake for another 25 minutes.
- Allow the bars to cool completely in the pan– the pecan mix will be liquid-y when they come out of the oven and has to cool to harden.
- Once completely cooled, remove the bars from the pan by lifting the parchment paper, cut and serve. I ended up making about 24 small bars– you don’t need a lot to satisfy that sweet craving. You could also cut it into 16 medium-sized bars.
These bars have more sugar than baked goods I usually make.
I think they’re the only paleo-ish baked good I’ve made that has two kinds of natural sugars. Thus, I definitely consider them a “sometimes sweet treat.”
This makes them perfect for the holiday season.
And perfect for impressing your Paleo Family and Friends.
And bribing your non-Paleo Family and Friends.