Paleo Pecan Pie Bars

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 4 tbsp Almond milk

• Condiments

  • 1/2 cup Honey
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 1/2 cup Palm sugar
  • 3/4 tsp Salt
  • 2 1/2 cup Url:2]almond flour[/url
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Finely grounded pecans
  • 3 cups Pecans

• Dairy

  • 1 3/8 cup Butter, grass fed

Found on deliciousmeetshealthy.com

Ingredients

• 2½ cup [url:2]almond flour[/url]
• 1 cup coconut sugar
• 1 cup finely grounded pecans
• ½ tsp salt
• 1 cup grass-fed butter (ghee for Paleo)
• ¼ cup maple syrup
• ½ cup honey
• ½ cup coconut sugar
• 4 Tbsp almond milk
• 6 Tbsp grass-fed butter (ghee for Paleo)
• ¼ tsp salt
• 1 tsp vanilla extract
• 3 cups coarsely chopped pecans

Directions

• Preheat oven to 350 F. Mix flour, coconut sugar, finely grounded pecans, salt in a mixing bowl. Add softened grass-fed butter and mix using your hands until mixture resembles coarse meal. Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with oil. Press mixture in the bottom of prepared pan.
• Bake at 350 F for 20 - 25 minutes. Cool completely on a wire rack for about 20 - 30 minutes.
• Bring maple syrup, honey, coconut sugar, almond milk, grass-fed butter, and salt to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil stirring constantly, 1 minute. Remove from heat, stir in vanilla extract and 3 cups coarsely chopped pecans. Pour pecan topping over cooled crust.
• Bake at 350 F for 15 minutes or until filling bubbles. Cool bars completely in pan on a wire rack, about 1 hour. Chill bars 1 hour before cutting.

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