Pecan Chocolate Chip Shortbread Bars

5 from 5 votes

Pecan Chocolate Chip Shortbread Bars

These Pecan Chocolate Chip Shortbread Bars are unlike anything you've ever tasted, with a simple almond flour shortbread crust, and a thick layer of pecans and chocolate. As an added plus, these bars also happen to be paleo-friendly, vegan, gluten-free, and dairy-free too!

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 398kcal

Author Nicole Modic

Ingredients

FOR THE SHORTBREAD BASE:

2 cups almond four
1 tsp cinnamon
pinch sea salt
2 tbsp maple syrup
1 flax egg (1 tb ground flax + 3 tb water)

FOR THE TOPPING:

2 cups chopped pecans
⅓ cup coconut oil
⅓ cup maple syrup
¼ cup nut butter of choice (I love pecan butter, almond butter, and cashew butter)
½ cup coconut sugar
2 tbsp full-fat coconut milk (comes in a can) (use the thick, white part from the top of the can)
¼ cup dairy-free chocolate chips

Instructions

Preheat oven to 350.
Line an 8x8 baking dish with parchment paper (oil the inside of the dish so the parchment paper sticks).
Make flax egg by whisking together the flax and water in a small bowl, and setting it aside to thicken.
In a medium bowl, mix together the remaining ingredients for the shortbread layer, and fold in the flax egg. The mixture will be crumbly, but that's ok
Transfer the contents to the baking dish, and use your fingers to press everything down into the dish, as evenly as possible.
Bake for 10 minutes.
While the base is in the oven, make the topping.
Place a sauce pan on the stove over medium heat.
Add coconut oil, maple syrup, nut butter, and coconut sugar, stirring frequently so that everything begins to melt.
Bring to a boil for 1-2 min, then reduce heat to low.
Mix in the coconut milk and pecans. Make sure to coat everything well.
Transfer contents to baking dish, making an even layer on top.
Sprinkle chocolate chips evenly across the top.
Bake for 33-35 minutes.
Let cool completely before slicing into 12 squares.
Store in the refrigerator in an air right container for up to one week.

Nutrition