Ingredients
For The Crust:
- 3 tablespoons maple syrup
- 1/3 cup coconut oil at room temperature should be the consistency of softened butter
- 3/4 cup coconut flour sifted
- Pinch of salt
For The Pecan Topping:
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 1 cup pecans roughly chopped
- 1 1/2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1/2 cup coconut sugar packed
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350℉ and generously rub the sides of an 8x8-inch pan with coconut oil. Next, line the bottom with parchment paper.
- In a large bowl, beat the maple syrup and coconut oil together using an electric hand beater until creamy and well combined. Stir in the coconut flour and salt until it forms a dough.
- Press the dough evenly into the bottom of the pan and bake until the edges are a deep golden brown and the middle is lightly golden, about 14-15 minutes. Make sure the crust is firm. Your crust will probably have risen and cracked a little bit when it comes out of the oven; use the back of a large spoon to pack it down so it’s flat and crack-free. Let it cool for 1 hour before starting the topping.
- Meanwhile, as soon as the crust comes out of the oven, whisk the flax meal with the warm water and refrigerate. This will allow the flax to gel up while the crust is cooling, creating 2 flax 'eggs.'
- In the meantime, spread the pecans over a cookie sheet in a single layer and bake them until they darken, about 8-10 minutes. Let cool and then roughly chop and set aside.
- Once the crust has cooled for 1 hour, combine the remaining coconut oil, maple syrup, coconut sugar, and salt in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring frequently. Remove from heat. Let the mixture stand at room temperature for 5 minutes.
- After that, add the chilled flax eggs and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.
- Pour the topping over the crust, using a spoon to spread it into an even layer. Press the pecans lightly so they lay flat.
- Bake until the filling looks set, about 20 minutes. Let stand until it comes down to room temperature. Then, refrigerate for at least 6 hours or overnight. Make sure you give these bars the full amount of time to chill, as this is what hardens the crust. Serve these bars cold, not at room temperature or warmed up.
- Once chilled, run a sharp knife around the edge of the pan, slice into bars, and DEVOUR.