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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These are SO SO SO SO GOOD!! My husband adores your site and this morning he made the breakfast acorn squash. Now I made these bars to surprise him with after work. They are AMAZING! Thank you so much!
Hi from Australia! 🙂
I made these one afternoon…. And as soon as my family got home the whole batch was gone in an instant!!
They are AMAZING!!!!
Thank you so much for all your wonderful recipes!
X
Just made these and they are AWESOME! Thank you, thank you, thank you!
Could you use a egg substitute for the crust? ie. Flax or Chia?
Yeah I bet flax would work!
Great! I’m planning on making these for Thanksgiving. After going though over 30 Paleo and Vegan Blogs this recipe is the winner! I’m thinking of adding 2 tsp Natural Maple Flavoring to the Caramel along with 1/4 cup mixture of Ghee Butter and Coconut Oil to make them more ‘firm’. Based on the picture I think they might be too gooey for my taste. Super excited!
I wondered about adding coconut oil! How did that work for you? I’m going to try that as well.
These are so amazing! I’m on my second batch in 2 days! Everyone loves them. Husband can’t get enough! Thanks Juli for being a life saver! Your Bananna Nut bread is to die for too! OMG is right!
I’m trying yo give you 5 stars but for some reason it doesn’t work with IPad ? 🙁
I was tasked with making desserts for a Christmas Eve dinner and decided to try these out. I was really surprised at how good these were, not that I expected them to be bad but this is a dessert that anyone can eat and really enjoy, even if you’re not doing Paleo. Really surprised and how much the date-caramel really tasted like caramel. All around an excellent dessert. Thanks for the recipe.
Maybe someone has already asked this, but I’m too lazy to read all 250+ comments!
did you use the solid portion of the canned coconut milk or the liquid part? Thanks!
mix the milk and liquid together and use that 🙂
This is probably a dumb question, so I apologize in advance. How big of a bread pan did you use? I have several, and I’m not sure which is best. Could you guess at the actual measurements for me? Thank you!!!
9.3×5.2 inches haha, weird numbers, i know, but that’s the size bread pan i always use
Wow, these are amazing !!! I used silicone cupcake moulds and made individual ones. You only need to fill them half way as they rise in the oven. The mixture made 9. Thank you so much for your great recipes 🙂
YUM YUM YUM! CARAMEEEELLLLL!
I made your caramel cheesecake bars for Christmas dessert and nobody knew. My brothers even went for a second helping. When I told them – no wheat, no dairy, no sugar – no crap! – they could not believe it.
Have just put the base of these little beauties in to bake. Thanks so much – your blog absolutely rocks!!
Bel xo