Gluten Free Pecan Bars
Ingredients
Base
- 1 cup organic coconut flour
- ¼ teaspoon Pink Himalayan salt
- 3 tablespoons maple syrup
- ⅓ cup organic coconut oil softened
Top
- ¾ cup organic coconut sugar
- ⅓ cup maple syrup
- ⅓ cup organic coconut oil melted
- ⅓ cup non-dairy milk
- 2 teaspoons tapioca flour
- 1 teaspoon vanilla extract
- ¼ teaspoon Pink Himalayan salt
- 1¼ cup pecans toasted + chopped
Instructions
Base
Preheat the oven to 180ºC. Grease an 8” (20cm) square tin with coconut oil or line the tin with baking paper. Combine the maple syrup and coconut oil and whisk until well mixed. Add coconut flour and salt until a smooth dough is formed. Press the dough into the prepared tin. Bake for 9-11 minutes, or until golden brown. Leave to cool.
Top
Combine the coconut sugar, maple syrup, and coconut oil in a small saucepan over medium-low heat and mix well. Bring to a low boil and simmer for 2-3 minutes. Remove from heat. Let cool. Whisk together the non-dairy milk, arrowroot starch, vanilla extract, and salt in a small bowl. Add the milk mixture to the slightly cooled sugar mixture and whisk to combine. Stir in the pecans. Pour the pecan mixture over the cooled crust and bake for 25-35 minutes. Check to ensure firm. Leave to cool. Cut to size.
