Pecan “Caramel” Bars

INGREDIENTS

For the crust:

  • 1.5 cups pecans (to be food-processed)
  • 1/3 additional cup pecans; place in small plastic storage bags and gently beat with hammer until they become bits between 1/8 and ¼ inch
  • ¾ cup almond flour/meal
  • ¼ cup coconut oil, melted
  • 1 egg, whisked
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt

For the “caramel”:

    • 12-14 medjool dates, pitted and soaked in water for an hour
    • 5-6 tablespoons canned coconut milk
    • 3 tablespoons water
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon nutmeg (should be freshly ground with a nutmeg mill or small kitchen rasp; the prepared nutmeg powder cannot compare to freshly ground nutmeg)
    • 1/8 teaspoon cinnamon
    • pinch of salt

INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.
  3. Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together.
  4. When the above is blended, fold in the crushed pecans
  5. Grease a bread loaf pan with coconut oil and then add your crust ingredients to the pan and use a spoon to spread out evenly.
  6. Put in oven and bake for around 25-30 minutes or until middle is cooked completely through. Use the toothpick method to test it.
  7. While the crust bakes, lightly clean out your food processor (no soap, please) then add your dates.
  8. Turn on until dates have broken down (less than a minute) then add coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
  9. Add the vanilla extract, nutmeg, cinnamon and the pinch of salt.
  10. Process until you get a smooth, caramel-looking mix.
  11. Once your crust is done baking, let cool for about 10-15 minutes.
  12. Top caramel over crust using a spoon to smooth out.
  13. Put in fridge for 30 minutes to an hour to set.
  14. Keep in fridge if you have leftovers; cover with plastic wrap.
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