Paleo pecan bars

To make the shortbread base:

1. 1st Step

   Preheat oven to 350 degrees (F). Lightly grease a 9x9” square baking pan and then line with parchment paper.

2. 2nd Step

   In a large mixing bowl, whisk together the blanched almond flour, sea salt, and baking soda.

3. 3rd Step

   Add the coconut oil, maple syrup, almond milk, and vanilla extract. Mix well.

4. 4th Step

   Place the dough in the baking pan and use your hands or a small spatula to press the dough evenly over the bottom of the pan.

5. 5th Step

   Bake for 17 minutes. The crust should just be starting to turn golden brown around the edges. Allow the crust to set/cool for at least 10-15 minutes (or longer) before topping with the filling.

To make the filling:

1. 1st Step

   Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.

2. 2nd Step

   In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and sea salt. Stir until the coconut oil is just melted and then remove from heat.

3. 3rd Step

   Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t have to dirty another bowl), and then stir in the chopped pecans.

To assemble & bake:

1. 1st Step

   Immediately spoon the filling onto the prepared shortbread base and use a spatula or the back of a spoon to spread the filling out evenly.

2. 2nd Step

   Bake for 16 minutes or until the filling feels like it has set. Cool completely before removing the bars from the pan and enjoying.