V. GF. (almost pegan) Pecan Bars, just the way I like em.
I stocked up on some Pecans from a farm in Texas, last week on our Road trip through the South, so of course as soon as I got home I had to make some pecan butter! There is nothing quite like getting ingredients straight from the source and making homemade treats with them! You know exactly what and where you are getting your food from, but most importantly controlling the energy input.
That rich nutty pecan butter turned into decadent dessert bars that reminded me of the corn syrupy pecan pie that I used to be obsessed with when I was younger.. and that my advanced (and for the most part sugar-free) palette have out-grown. Its pretty amazing how once you start eating whole foods and omitting added sugars from your diet, how your body stops craving them–just saying! It does become easier when these choices become your lifestyle, because your body has a less skewed indicator for what it needs and craves!
Anyways, I did add some sweetener to these bars in the form of molasses, not only because I was servings these to my family, but because organic unsulphured molasses, like honey does have some nutritional benefits. That is not the case with all sweeteners, but molasses is high in vitamins and minerals–b6 + magnesium, most notably. I tend to gravitate toward whole foods sweeteners 99% of the time, like bananas and dates, but decided to change it up in hopes of achieving a more rich, pecan pie flavor. My sister suggested using maple syrup here, which is a perfect substitute for this as well!
This recipe turned out a little bit on the crumbly side and I found it best held together with the addition of a thick layer of melted chocolate chips on top…which is never a bad idea. This would also serve as an excellent fruit crumble topping or a pie crust.. pecan pie on a pecan pie crust YUM, I am SO trying that next. For now, recipe below.
Yield: 1 -9 x 13 pan (OR 2 pie shells)
4 cups almond flour
2 1/4 cup fresh pecan butter (approx. 4 cups pecans blitzed into oblivion for several minutes in a vitamix!)
3/4 cups unsulphured molasses
1 T vanilla extract or 1 vanilla bean
2 tsp baking powder
2 tsp sea salt
1) Preheat oven to 350 F. In a mixing bowl, combine the almond flour, baking powder and sea salt.
2) In a standing mixer, combine pecan butter, vanilla, and molasses.
3) Slowly add the dry ingredients to the wet mixture until well combined and still very moist (and in one cohesive ball) like a cookie dough.
4. Transfer mixture into a baking dish and press firmly into an even 3 in’ layer.
5. Bake for 40-45 minutes, until crisp and edges start to brown.
I hope you love them as much as I do!