Dark Chocolate Pecan Pie Bars (vegan & gluten-free

• Refrigerated

  • 1 Chia egg

• Condiments

  • 5 tbsp Maple syrup

• Baking & Spices

  • 2 tbsp Coconut sugar
  • 1/3 cup Dark chocolate chips

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Pecans

• Other

  • About 10 pitted medjool dates

Found on rachlmansfield.com

Ingredients

• Crust:
• About 10 pitted medjool dates
• 1 cup Bobs Red Mill 1:1 Gluten-free Baking Flour (I have not tested other flours)
• 3 tablespoons maple syrup
• Pecan filling:
• ¼ cup maple syrup
• 2 tablespoons coconut sugar
• 2 tablespoons coconut oil, melted and cooled
• 1 cup chopped pecans
• ⅓ cup dark chocolate chips
• 1 chia egg (can sub flax egg)

Directions

• Preheat oven to 350 degrees
• Grease 8x8 baking dish with coconut oil or parchment paper
• In food processor, pulse together curst ingredients until a dough forms
• Using your hands, press the dough into the baking dish to form it to the dish
• Bake in the oven for 10-12 minutes then let it cool for an hour or so
• Make a chia egg by combing 1 tablespoons ground chia (note ground chia not chia seed) and 3 tablespoons water and mix together, keep in fridge for a bit to form
• In a medium sauce pan, boil together maples syrup, coconut sugar and coconut oil
• Let the contents boil for about 30 seconds then simmer for a few minutes
• Remove from heat and let cool for a bit
• Once cool, add in chia egg and mix well
• Mix in chopped pecans and dark chocolate chips then pour onto crust
• Bake again for another 20 minutes at 350 degrees
• Let cool and cut into squares and enjoy!