Caramel Pecan Bars
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Ingredients
For the crust
  • 1.5 cups pecans
  • ¾ cup almond flour/meal
  • ¼ cup Gold Label Virgin Coconut Oil, melted
  • 1 egg, whisked
  • 1 tablespoon Raw Honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
For the caramel
  • 12-14 medjool dates, pitted and soaked in water for an hour
  • 5-6 tablespoons canned coconut milk
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • pinch of salt
Instructions
  1. Preheat your oven to 375 degrees.
  2. Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.
  3. Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together.
  4. Grease a bread loaf pan with coconut oil and then add your crust ingredients to the pan and use a spoon to spread out evenly.
  5. Put in oven and bake for around 25-30 minutes or until middle is cooked completely through. Use the toothpick method to test it.
  6. While the crust bakes, lightly clean out your food processor (I licked it clean so I didn't have an issue having to use any dish soap. wow.) then add your dates.
  7. Turn on until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
  8. And add your vanilla extract and pinch of salt.
  9. Process until you get a caramel. BOOM.
  10. Once your crust is done baking, let cool for about 10-15 minutes.
  11. Top caramel over crust using a spoon to smooth out.
  12. Put in fridge for 30 minutes to an hour to set. Or consume right then really.
  13. Keep in fridge if you have leftovers!
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/caramel-pecan-bars/