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
- 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.
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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