Yep. That just happened.

I LOVE these bars. Pure joy in a bit. Or 18. Whichever route your mouth takes you. These would be perfect for a Saint Patty’s Day celebration! Why? Because I said so. And I was too lazy to create a paleo corned beef and cabbage recipe. Mainly because I didn’t want to eat it. I’m sure it’s delicious, but I’d rather eat caramel bars all day, every day. And I can do all that because it’s my blog. Winning!

I saw a full camouflage truck today. Complete camo. Yeah. That was a good idea.

The other day, my friend Missy gave me the idea of making vanilla chai almond butter. And I did it. And ate it all in one day. I wish I were lying. Thankfully I didn’t make a ton of it because I knew I would be alone in the house with it later that night, but it still stared at me for a good 30 minutes, until I consumed all of it.

I totes have a new crush. Not a man, sadly. I have come to terms with the fact that I will never meet the man of my dreams in Colorado. It’s just fact. I will have to go somewhere far from here to find a normal, attractive, incredibly fantastic man. Who is single. That’s a must…as you’ve heard from my past rants.

Holy balls, tangent, my new crush. Back on it. Her name is Joy, Joy the Baker. My other friend Joy introduced me to Joy the Baker’s blog and I was instantly hooked. All because she’s hilarious, and has some awesome photography. How are all these blog people so good at photography and I suck ass? Probably because I don’t have a crazy amazing camera. Yeah, that’s it, it’s the cameras fault.

Sometimes, when I cook a lot of food, I can smell myself when I workout. Then I want to throw up, mid workout. Like today, while I am doing the Open wod 12.4. 150 wall balls smelling like bacon is sure to make anyone uncomfortable.  So excited.

Oh and btw, I will be putting together a post of everything I eat in a day to post on Saturday. Had a few questions about what my daily food intake looks like. It really is different every day so hopefully this helps. You can also look back at my first post about what my day usually looks like! It’s pretty boring. Don’t say I didn’t warn you.

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Caramel Pecan Bars

  • Yield: 5-6 1x

Ingredients

Scale

For the crust

For the caramel

  • 1214 medjool dates, pitted and soaked in water for an hour
  • 56 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!

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PaleOMG Caramel Pecan Bars

now if that’s not even cuts, I don’t know what is.
look at those sexy lil beasts

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More Layered Caramel:

PaleOMG Salted Caramel Cookie Ice Cream Cups

Salted Caramel Cookie Ice Cream Cups

PaleOMG Raspberry Caramel Tart

Holiday Raspberry Caramel Tart

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298 Comments

  1. Clair Michel says:

    Your my new obsession…but not in a hotmess creepy way..in a…I’m om your site everyday making all your recipes(treats)…f*ck I should be a whale in about 2 weeks

  2. Stef says:

    These look great and I can’t wait to make them!???but I am on GAPS and can’t do baking powder…any subs?…or just leave out? Thanks.

    1. juli says:

      not sure, haven’t tried it without

  3. Louise Mavor says:

    I love your sweet recipes, but this is my absolute favourite. I sliced and froze the left-overs and it still tasted amazing thawed (or frozen, I’m ashamed to admit Too impatient to wait for a slice to defrost!) Just about to make another batch now. Thank you for making my Paleo world a lot more fun x

    1. juli says:

      glad you’re digging back in the archives for this recipe because this is one of my all time favorites!! you rock!

  4. Kelley says:

    I made these tonight for our Superbowl dessert and they were FANTASTIC! Chewy, nutty, sweet, just plain delicious!

  5. Jenna says:

    These are ridiculously good! I subbed coconut butter for the coconut milk in the icing-not runny at all and super delicioius. Thanks!

  6. Helen says:

    Wowowowow these look soo good! I’m so glad I stumbled upon your blog. I too say things like “holy balls” and
    “suck ass” so I feel like we would probably get along well 🙂

  7. Lyndsy says:

    Such a simple recipe. I had all the ingredients at home and it turned out wonderful! I’m definitely going to freeze these babies for holiday parties.

    1. juli says:

      awesome!! glad you liked this oldie but a goodie recipe!