Carmel Pecan Bites

We had guests over for a Norwex Party and I wanted to have some treats I could eat along with treats that I knew my guests would eat. I found this recipe and decided to try it. I used my Silk Coconut milk instead of canned (since it is what I normally buy.) The second time I made this I made more of the caramel filling since I was using an 8x8 pan and the crust was pretty thick. My husband loved it and it is definitely a recipe we will use frequently. I will continue to adjust the recipe as I keep trying things out. I didn't like the graininess of the first batch so reduced the almond meal and added some coconut flour.

http://paleomg.com/caramel-pecan-bars/

Caramel Pecan Bars

Prep time:  15 mins (1 hour to soak the dates)

Cook time:  25 mins

Total time:  40 mins

Serves: 5-6

Ingredients

For the crust

• 1.5 cups pecans
• 1/2 cup almond flour/meal 
• 1/4 cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ¼ cup Virgin Coconut Oil, melted
• 1 tablespoon Raw Honey
• 1 teaspoon vanilla extract
• 1 egg, whisked

For the caramel

• 12-14 medjool dates, pitted and soaked in water for an hour
• 5-6 tablespoons 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.
• Add your almond flour/meal, baking soda and powder and salt.
• Put in a large bowl. Add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.
• Add your egg and whisk all ingredients together.
• 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.
• 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. Add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well. (The smoother you want your filling, the longer you will want to blend them)
• And add your vanilla extract and pinch of salt.
• Process until you get a caramel. BOOM.
• 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. Or consume right then really.
• Keep in fridge if you have leftovers!