Paleo Pecan Pie Bars
This delicious recipe is perfect for your holiday spread
Ingredients
- 1 cup almond flour
- 2.5 cup blended lovebird cereal sub coconut flour if desired
- 1/4 cup maple syrup
- 1/3 cup liquid coconut oil
- 1 tsp vanilla
- 1/4 tsp salt
Topping
- 1/2 cup liquid coconut oil
- 1/4 cup maple syrup
- 2/3 cup coconut sugar
- 1 tsp vanilla
- 1 tbsp almond milk coconut works here, too
- 2 cups pecans chopped to your desired size
- 1/2 cup lovebird cereal pieces sub pecans if wanted
Instructions
- Preheat the oven to 350 and line an 8x8 inch pan with parchment paper
- In a bowl, mix together almond flour, lovebird flour, sea salt, maple syrup, coconut oil and vanilla until well combined
- Press the mixture into the bottom of the pan and bake for 10 minutes or until slightly golden
- Place the crust in the refrigerator to cool
- In a saucepan, warm the coconut oil, coconut sugar, maple syrup, and vanilla until slightly boiling, stirring intermittently
- When it starts to bubble, let it simmer for about 3-5 minutes stirring regularly so as not to let it burn
- Remove the sauce from the pan from heat and add in milk, pecans, and lovebird cereal (if using)
- Pour the mixture over the cooled crust and bake in the oven for 18 minutes
- Place the pecan pie bars in the fridge for 1-2 hours. Take it from me, this step is an important one! Don't skip it.
Notes
Lovebird cereal discount code is ROOTED for 10% off.