pecan pie bars


Welcome to our third and final recipe for Thanksgiving 2017. Roasted vegetables, stuffing,  and cranberry sauce are great but they're all just warm up for the autumnal, Thanksgiving desserts. Today we are making Pecan Pie Bars because i've been going kind of nuts on the pumpkin lately (like these pumpkin spice truffles, pumpkin pie milkshake, or pumpkin chocolate chip granola bars) and needed to switch it up. 

This dessert is incredibly sweet and satisfying. It's so yummy, in fact, that it's actually hard to believe that it's good for you but I swear that it is! The filling is rich, creamy, caramel-y and is bound to be a crowd favorite at the dinner table. For some extra sweetness-try this dessert with a side of coconut ice cream or non dairy whip cream. 


for the crust:
7 medjool dates, pitted
1 cup of almonds
1 cup of buckwheat flour
4 tablespoons of maple syrup
4 tablespoons of coconut oil
1 teaspoon of cinnamon
1/4 teaspoon of pink salt

for the filling:

12 medjool dates, pitted
1 cup of pecans
1 1/4 cup of soy milk (or another non dairy milk)
1 cup of pecan halves (plus more pecans to place on top)
3 tablespoons of ground flax seeds
3/4 cup of water
1 teaspoon of vanilla extract
1/4 teaspoon of pink salt


-Preheat the oven to 350 degrees Fahrenheit

-In a small bowl, mix together the ground flax seeds and water and let sit to create a "flax egg". Put aside until you make the filling. 

-In the food processor, grind the almonds so they breakdown and become a floury substance. Next, add in the buckwheat flour and blend again.  

-Once the almonds and buckwheat flour are combined, add the dates, maple syrup, coconut oil, cinnamon and salt to the food processor and blend until it becomes a thick, sticky dough. 

-Line a 8" x 8" baking sheet with parchment paper and spoon the dough into the pan. Spread the dough evenly throughout the pan and use the bottom of a cup to make the dough sit firmly and even. 

-Mix all of the ingredients for the filling and the "flax egg" in the food processor until it's thick and smooth. Spread it evenly over the crust. 

-Place additional pecan halves on top of the filling for extra crunch and decoration.

-Cook for 35 minutes and then let sit overnight (or for at least a few hours if you don't have the time) in the fridge.