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.
Caramel Pecan Bars
- Yield: 5-6 1x
Ingredients
For the crust
- 1.5 cups pecans
- 3/4 cup almond flour/meal
- 1/4 cup coconut oil, melted
- 1 egg, whisked
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 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
- Preheat your oven to 375 degrees.
- 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.
- 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.
- 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.
- Put in oven and bake for around 25-30 minutes or until middle is cooked completely through. Use the toothpick method to test it.
- 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.
- 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.
- And add your vanilla extract and pinch of salt.
- Process until you get a caramel. BOOM.
- Once your crust is done baking, let cool for about 10-15 minutes.
- Top caramel over crust using a spoon to smooth out.
- Put in fridge for 30 minutes to an hour to set. Or consume right then really.
- Keep in fridge if you have leftovers!
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More Layered Caramel:
Salted Caramel Cookie Ice Cream Cups
Holiday Raspberry Caramel Tart
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This was a really great recipe! It was best after a full 24 hours in the fridge.
Had to use macadamia nuts because I didn’t have pecans- UNBELIEVABLE!!! So good! Thank you! The whole family loved them, hubby kept saying “are you sure there’s no sugar?” (Didn’t think the little bit of honey counted…..) 🙂
I literally bought a food processor, which I have been needing and avoiding for months, just to make this recipe. I kept coming back to stare at it. I’ll let you know if it was worth it 😉
Okay so, these took a little while to grow on me. I put them in the fridge overnight and liked them a little better when I pulled them out. Then, I left some in tupperware on the counter for a few hours and when I came back to them they were A-mazing. I ate three,I kept coming back to them. Then I ate two more as soon as I got back home…now I’m about to eat another one after the Amazing Thai Coconut Shrimp flavor/ burn leaves my mouth. I think I’m falling in love with you. 😉 I’m sure you get that alot. Definitely worth the price of the food processor.
As I was waiting for my crust to cool I was looking at the reviews and I was like “Pshhh.. Theres no way these are as good as people are saying. It’s dates and pecans.”
Wow was I wrong! Pretty sure this is the best paleo dessert I’ve made this far, and I’ve made plenty! Heard they’re even better firmed up in the fridge (how can it get any better??)
You’re fab! 😉
Holy hell these are amazing best cheat treat ever!!
Making these now. Get out of the oven dammit! The caramel is ready. I want to eat them NOW. I can’t wait to not say anything, and see what the hubby says. Heehee, the trickery. No sugar!
Another recipe I found used the same recipe for the caramel part. The stuff is divine — and goes really, really well with dark chocolate. My next baking plan is to try this recipe, with the addition of a layer of melted 70% chocolate mixed with a little coconut milk in between the pecan crust and the date caramel.
So I have been going Paleo for the past few weeks and I am in love with your blog! I want to try a treat recipe and this one looks amazing! However, I cannot eat pecans due to an allergy. Is there another nut I could replace it with that would still be yummy? Thanks!
Roasted almonds would still work!
As delicious as this was, when you said “bake for around 25-30 minutes,” I should have taken that with a grain on salt, haha. I baked it on the lower end for 25 and it was burned to a crisp. Still eating it but it’s pretty rough 🙂 I’ll definitely be baking it for 15 minutes next time and will keep checking on it after that point!
Holy Yum!