Saturday, March 24, 2012

Pecan and Caramel Bars

Leave it to Juli from PaleOMG to create this amazing treat. I could not believe how good these turned out! Dates and coconut milk are processed together to make the creamiest sweetest caramel I have ever tasted, and the nutty crumbly crust underneath is just as decadent! I only wish I would have thought of them myself! I had to get them out of my house in order to avoid eating the entire batch!

Ingredients

For the crust
  • 1.5 cups pecans
  • 3/4 cup almond flour
  • 1/4 cup coconut oil, melted
  • 1 egg, whisked
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 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
  • pinch of salt
Instructions
  • Preheat your oven to 375 degrees.
  • 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 pecan butter.
  • 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.
  • Grease a 9x9 baking pan with coconut oil and then add your crust ingredients to the pan and use a spoon to spread out evenly.
  • Put in oven and bake for around 25-30 minutes or until middle is cooked completely through. Use the toothpick method to test it.
  • While the crust bakes, lightly clean out your food processor, then add your dates.
  • Turn on until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
  • And add your vanilla extract and pinch of salt.
  • Process until you get a caramel.
  • Once your crust is done baking, let cool for about 10-15 minutes.
  • Top caramel over crust using a spoon to smooth out.
  • Put in fridge for 30 minutes to an hour to set.
  • Keep in fridge.

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