Pecan Pie Bars with a soft and chewy crust layered with decadent salted chocolate and buttery pecans. The sweet and salty flavors matched with the creamy and crunchy textures make these bars absolutely irresistible.
Ingredients
Crust:
- 1½ cups oat flour
- ½ cup coconut sugar
- ½ cup vegan butter melted
- ½ tsp Watkins Organic Ground Cinnamon
- ¼ tsp salt
Chocolate Filling:
- 1 cup coconut sugar
- ¼ cup coconut oil melted & cooled
- ¼ cup maple syrup
- 2 tbsp coconut cream
- 2 eggs
- 2 tsp Watkins Organic Original Gourmet Baking Vanilla
- 1 tsp Watkins Organic Ground Cinnamon
- ¼ tsp salt
- 2 cups raw pecans rough chopped
- 1 3oz bar Theo Chocolate Sea Salt 70% Dark Chocolate, rough chopped
Instructions
- Preheat the oven to 300F and line a 9” x 9” pan with parchment paper.
- In a large bowl, stir together the oat flour, coconut sugar, melted butter, cinnamon and salt until evenly combined.
- Press into the 9” x 9” pan in a single, even layer.
- Move to the oven and bake at 300F for 25 - 30 minutes, or until browned. Remove the crust, and increase the oven temperature to 350F.
- While the crust is baking, start on your filling. In a large bowl, whisk together coconut sugar, melted coconut oil, maple syrup, coconut cream, eggs, Baking Vanilla, cinnamon, and salt.
- To the filling, stir in your pecans and chopped chocolate bar until evenly combined, and pour over the warm crust.
- Bake bars at 350F for 25 - 30 minutes (mine took 28 minutes), or until edges have hardened to touch and the middle filling is set.
- Remove from the oven and let cool completely before cutting into 12 slices. Top with chunky maldon sea salt flakes.
Notes
- Sub cassava flour for the oat flour to keep this recipe grain-free.
- Feel free to use regular unsalted butter if you don’t need the recipe to be dairy-free.
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