Pecan Pie Bars

Instructions

1. Preheat oven to 350F.
2. Line an 8 x 8″ pan with parchment paper and lightly grease with coconut oil.
3. Mix crust ingredients in a medium sized bowl until combined.
4. Transfer mixture to prepared pan and press to evenly fill the bottom of the pan.
5. Bake for 15 minutes or until the crust starts to turn brown. Remove from oven and allow to cool.
6. In a small-medium sized pot, mix together the coconut oil, maple syrup, honey and vanilla extract.
7. Bring pot up to a boil and simmer for about 5 minutes, whisking it frequently.
8. Remove from heat and let cool to room temperature.
9. Meanwhile, toast the pecans in a pan on medium heat for about 5 – 8 minutes or until they smell like roasted pecans, stirring frequently. Once toasted, remove from heat and sprinkle with salt.
10. In a small bowl, mix together the almond meal, arrowroot powder, and coconut milk. Let it sit for a few minutes.
11. Once the sugar-oil mixture is cooler, whisk in the nut milk mixture until combined and smooth.
12. Mix in the chopped pecans and mix until combined. Pour onto the cooled shortbread and distribute evenly.
13. Bake at 350F for about 20 minutes or until the filling begins to set and loses its shine. Remove from oven and place on cooling rack.
14. Before serving, chill in the fridge for at least an hour – the colder they are, the easier they are to cut and serve.