Prep Time |
Cook Time |
Total Time |
10 Minute |
35 minutes |
2.5 Hours |
Servings: 9-12 Scones
Does it keep? 5 days in the fridge. Longer in the freezer, just reheat in the oven.
Ingredients
Cookie base:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 maple syrup (vegan) or honey
- 1/3 cup liquid coconut oil
- 1 teaspoon vanilla extract
Pecan topping:
- 1/2 cup liquid coconut oil
- 1/4 cup maple syrup or honey
- 2/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk
- 2 cups chopped Lightly Salted Sacha Inchi Seeds
Instructions:
- Preheat oven to 350F and line an 8x8 inch pan with parchment paper and grease well. We find lightly greasing the pan before adding the parchment paper helps it stick!
- In a medium bowl, mix together almond flour, coconut flour, maple syrup, coconut oil and vanilla until well combined.
- Press the mixture into bottom of the pan and bake in oven for 13-15 minutes or until it is browning.
- Add the crust to the fridge and let it cool completely.
- In a small saucepan, warm the coconut oil, coconut sugar, maple syrup, and vanilla until boiling.
- Once boiling, constantly stir and let bubble for one minute and then simmer for 3-5 minutes. Make sure to not let it burn!
- Remove the pan from heat and stir in almond milk and pecans.
- Pour mixture over cooled crust and bake in oven for 22 minutes.
- Add the pecan bars to the fridge to set for 2 hours (do not skip this or they will fall apart!)
- Slice into bars and enjoy!
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Thomas OMalley
November 23, 2020
Let’s try this Keto too!