Pecan Pie Slabs

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Breakfast Foods

  • 1 cup Rolled oats, gluten free

• Condiments

  • 1 cup Maple syrup

• Baking & Spices

  • 2 tbsp Coconut sugar
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds
  • 2 cups Pecans

• Dairy

  • 4 1/2 tbsp Butter

Found on simplysissom.com

Description

Ingredients

• 1 cup rolled oats (gluten-free if needed)
• 1 cup almonds
• ¼ tsp sea salt
• 2 TBS coconut sugar + ½ cup coconut sugar
• 4½ TBS butter, melted (sub coconut oil if vegan)
• 3 TBS coconut oil (solid form)
• 3 eggs
• 1 cup maple syrup
• 1 tsp vanilla
• 2 cups pecans, coursely chopped

Directions

• Preheat oven to 375 and line an 8x8 inch baking dish with parchment paper.
• CRUST: To the bowl of a food processor, add oats, almonds, salt, 2 tbsp coconut sugar and butter. Pulse until the consistency of sand with no large chunks remaining. Spread mixture into baking dish and press down into an even layer.
• FILLING: In a small sauce pan, bring the maple syrup to a simmer and simmer for about 5 minutes or until it begins to bubble up. Pour into a bowl and add the 3 TBS coconut oil, vanilla, and ½ cup coconut sugar. Use an immersion blender to combine. Add remaining 3 eggs and blend until smooth. Pour over pie crust and top with pecans. Bake for 30 minutes or until the center is mostly set. Do not over bake.