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KALEJUNKIE- Vegan Pecan Pie Bars

Pecan Chocolate Chip Shortbread Bars

5 from 4 votes
Nicole Modic
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
SERVES 12
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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! 

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
  • 1/3 cup  coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup nut butter of choice (I love pecan butter, almond butter, and cashew butter)
  • 1/2 cup coconut sugar
  • 2 tbsp full-fat coconut milk (comes in a can) (use the thick, white part from the top of the can)
  • 1/4 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.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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