Tell me your thoughts on Thanksgiving desserts. What is your favorite? The one you can not live without? Maybe it’s a regional thing, but growing up pecan pie was not a part of our tradition. In fact, it was many, many years later after moving to Charleston that I encountered my first bite. That was one sweet, sugary bite let me tell you. I knew it was going to take some time before I came around on this dessert treat. Once I realized that all that sugary sweetness could be found with dates it was a game changer. Sweet sugar bliss!
Full disclosure…when viewing the pics of these Pecan Pie Bars you will see round bites & quarter slices. I found cute little two-inch springform pans & I wanted to try them out. The pans work great, but I think I prefer having baked them in a bigger square baking tin. They just slice a little bit prettier & you know I am all about presentation (at least with food because I am currently typing this with no make-up, a messy top-knot & still slightly sweaty leggings & sports top from my workout – not the picture of ideal beauty).
You may want to also try these other sweet treats…
Pecan Pie Bars
Ingredients
Shortbread Crust
- 2 cups almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp melted coconut oil
- 2 tbsp non-dairy milk of choice
- 3 tbsp maple syrup
- 1 1/2 tsp vanilla extract
- 1 tsp caramel extract optional
Pecan Filling
- 6 medjool dates, pits removed
- 5 tbsp coconut oil
- 1/2 cup maple syrup
- 3 tbsp non-dairy milk of choice
- 1 pinch salt
- 2 cups pecans (whole or chopped)
- 1/2 cup chocolate, melted optional
Instructions
Make the Shortbread Crust
- Preheat the oven to 350°. Line a baking tray with parchment paper. (8 or 9 inch pan works best).
- In a bowl combine the dry ingredients. Add the wet ingredients, mixing well. The dough should resemble a wet sand texture.
- Press the dough into the bottom of the baking tin, pressing firmly & evenly to cover the bottom.
- Place in the oven & bake for 15-20 minutes. Time will vary based on size of baking tin. Look for the crust to start turning a golden brown color. Remove from the oven & let it cool for about 20 minutes.
Make the Pecan Filling
- While the crust is baking, soak dates in water for about 5 minutes.
- Over low heat, add the milk, syrup & coconut oil to a small saucepan until the mixture has melted together. remove from heat.
- In a blender add the warm liquid from the saucepan, salt & dates (water drained). Blend until the mixture is smooth. Remove the blade & stir in the pecans. Toss until the pecans are well coated. Pour this over the shortbread crust. Smoothing out into an even layer.
- Place in the oven for 15-18 minutes at 350°. Remove from the oven & let it cool for about an hour before slicing.
- Serve with an additional drizzle of chocolate or dusting of powdered sugar.
