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Chocolate Caramel Pecan Bars

Course Dessert
Cuisine Gluten Free, Paleo, Vegan

Ingredients

Pecan Pie Crust

  • 1 cup Pecans (raw, organic)
  • 6 Dates (fresh and pitted, or soaked for 5 minutes)
  • 1 tbsp Coconut Oil (optional)

Caramel

  • 1/2 cup Nut butter (I use almond or hazelnut)
  • 1/2 cup Coconut Oil
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla (alcohol-free)
  • 1 tsp Salt (himalayan)

Chocolate

  • 1/3 cup Cocoa powder
  • 1/3 cup Coconut oil
  • 4 tbsp Maple Syrup

Instructions

  1. In a food processor, mix ingredients for pie crust until chunks form. If you don't have a food processor, you can chop by hand and mix in a bowl. 

  2. In a glass baking dish (I use 9x6), place parchment paper and press pie crust evenly along the bottom of the dish until it is packed down firm.

  3. On medium over your stove top, stir together ingredients for caramel. Once it is liquid and well stirred for a few minutes, pour into baking dish over pie crust. 

  4. Place baking dish with pie crust and caramel in the freezer for 20 minutes.

  5. Mix all ingredients of chocolate in a sauce pan and stir on low over stovetop. Once it is liquid and well stirred, pour over cooled caramel in the baking dish. 

  6. Return to freezer for 20 minutes or until chocolate has hardened. 

  7. Enjoy and don't forget to store in the fridge between servings!

Recipe Notes