Pecan Shortbread Bars

When your favorite holiday cookie and pie come together, it’s pretty magical. Shortbread cookies, buttery but not overly sweet, and pecan pie, sticky and rich from the caramel, pair up and get a healthy makeover. These bars are not too sweet and are totally gluten-free. Using dates as the base for the caramel also gives the top layer a more complex, fruity taste. Add this to your lineup of holiday desserts.

Ingredients

Shortbread crust:

2 cups of finely ground almond flour

3/4 cup of coconut flour

1/2 cup of maple syrup

1/3 cup of melted unsalted vegan (or regular) butter

1 tsp of vanilla extract

Pecan Date Caramel:

1/2 cup of dates

1/4 cup of full fat coconut milk

1/4 cup of agave

1/8 tsp of kosher salt

1/2 tsp of vanilla extract

1 tbsp of unsalted vegan (or regular) butter

2 cups of pecans

Directions

1. Preheat the oven to 350ºF. Line an 8x8 inch baking pan with parchment paper. Spray with baking spray.

2. In a blender or Vitamix, combine the dates, coconut milk, agave and salt until smooth. Set aside.

3. In a medium bowl, use a rubber spatula to combine the crust ingredients. Use your hands to press the dough into the pan (you can also use the flat side of a measure cup to even and flatten out the mixture). Be sure all corners are filled in.

4. Bake for 15-17 minutes. Let the crust cool in the fridge.

5. In a medium saucepan over medium heat, combine the date caramel, butter and pecans. Stir constantly until the caramel begins to bubble and the pecans become fragrant (do not let it burn). Remove from heat and pour over the curst. Bake for 25 minutes. Let the bars cool in the fridge for at least two hours, or in the freezer for 45 minutes. Slice into bars.