Raw pecan bars

• Vegetarian

• Produce

  • 12 Medjool date, pitted

• Breakfast Foods

  • 1/2 cup Rolled oats

• Pasta & Grains

  • 1/2 cup Buckwheat groats, raw

• Baking & Spices

  • 1 cup Almond flour
  • 1 pinch Sea salt
  • 1 pinch Sea salt or himalayan pink salt

• Nuts & Seeds

  • 1/4 cup Almond flour or almonds
  • 3/4 cup Pecan

• Dairy

  • 1/3 cup Almond butter or cashew butter

• Liquids

  • 1 tbsp Water, HOT

Found on pureella.com

Description

Ingredients

• 1/4 cup almond flour or almonds
• 1/4 cup pecans
• 1/2 cup rolled oats
• 1/2 cup raw buckwheat groats
• 6-8 Medjool dates, pitted
• pinch of sea salt or Himalayan pink salt
• 1-2 tablespoons hot water
• 1 cup almond flour
• 6-8 Medjool dates, pitted
• 1/3 cup almond butter or cashew butter
• pinch of sea salt
• 1/2 cup pecans, chopped for topping

Directions

• Prepare a dish with parchment paper. In a food processor, process the almonds, pecans, oats, buckwheat until a fine. Add in dates and salt and process until smooth. Add in a tablespoon of hot water if still too crumbly. Scoop onto the parchment paper lined dish and smooth evenly. Set aside. Continue to make the filling by mixing almond flour, dates, almond butter in the food processor until smooth. Distribute the filling over the base evenly. Press down the flaps of the parchment paper to smooth more evenly by running your hands down the parchment paper. Top with chopped pecans. Place in the refrigerator for about 4 hours or freezer for 2 hours to set. This makes them easier to cut and eat. But you can skip this step and just eat as soon as they are assembled. Keeps well in an airtight container for up to 1 week.