Incredible vegan & paleo pecan pie bars made with almond flour and naturally sweetened with coconut sugar and a bit of pure maple syrup. These healthy pecan pie bars seriously taste a slice of your favorite pecan pie and make the perfect dessert for holidays!
Add in coconut sugar, maple syrup and vanilla to a medium saucepan and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour caramel pecan mixture on top of the cooled shortbread. Gently and evenly spread pecans over the top with a rubber spatula. You need to do this quickly so the caramel doesn't seize or harden up!
Bake for 17-20 more minutes, then remove from the oven and allow to cool completely. Mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If bars are too hard to cut, you may need to let them sit at room temp for 15-20 minutes or so. Bars may need to thaw out a bit at room temp to be chewy. Option to sprinkle with sea salt. Serves 16. These are amazing with vanilla ice cream too! Enjoy!
I do not recommend using any other flour except almond flour in the crust.