Paleo Pecan Pie Bars
 
Prep time
Cook time
Total time
 
Dana:
Serves: 9 bars
Ingredients
For the crust:
  • 1 cup whole cashews
  • 3 Tbsp coconut flour
  • 1 Tbsp coconut sugar
  • 2 large eggs, whites only
  • 3 Tbsp melted ghee, cooled
  • 1 tsp salt
For the filling:
  • ¾ cup maple syrup
  • 1 Tbsp arrowroot powder
  • ¼ cup coconut sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla
  • 1 pinch sea salt
  • 1 + ½ cups halved pecans
Directions
  1. Start by making the crust. Add all of the crust ingredients into a food processor.
  2. Process until the cashews are broken down and the mixture pulls together in a ball.
  3. Wrap the crust in plastic wrap and place in the fridge while you preheat the oven and make the filling. You can make the crust up to 2 days ahead of time, so stop here and assemble later if you’d like.
  4. Preheat the oven to 375 degrees.
  5. Whisk together the maple syrup and arrowroot powder in a medium sized bowl until the arrowroot has dissolved.
  6. Add the remaining ingredients.
  7. Remove the crust from the fridge. Roll out into a square with a rolling pin slightly and press the crust into the bottom of an 8x8 inch baking dish.
  8. Pour the filling over top of the crust and place the dish in the oven for 20-25 minutes, or until the top of the bars looks set and the filling doesn’t jiggle.
  9. Allow to cool before slicing into squares and serving.
Notes
Recipe by Allie Doran, Miss Allie’s Kitchen for Real Food with Dana!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-pecan-pie-bars/