Chocolate Pecan Bars
Source of Recipe
detoxinista.com
Recipe Introduction
Gluten Free AND dairy free � actually vegan. I made this for new parents at church who were gluten and dairy free. They are very tasty. Not something that you�d sneak into the kitchen all evening to snitch, but very good for what they are. They should be made a little ahead since they freeze for 2 hours. Note that they really need to be refrigerated until you serve them, so they might need special travel arrangements!
Recipe Link: https://detoxinista.com/chocolate-pecan-crumble-bars-from-everyday-detox/#wprm-recipe-container-22597 List of Ingredients
CRUST AND CRUMBLE TOPPING
3 cups raw pecan halves (307 grams)
8 soft Medjool dates, pitted (183 grams)
3 tablespoons melted coconut oil (40 grams)
1/2 teaspoon sea salt (4 grams)
CHOCOLATE FILLING
1/2 cup raw cacao powder or cocoa powder (44 grams)
1/4 cup melted coconut oil (53 grams)
1/4 cup maple syrup , at room temperature (79 grams)
Recipe
Line a 9x9-inch dish with parchment paper or non-stick foil letting the excess hang over the sides. Place the pecans, dates, coconut oil, and salt to a food processor and process until fully chopped and sticky. Remove 1 cup of this mixture and set aside. Press the remainder into the lined dish and set aside.
In a bowl, whisk together the cocoa, coconut oil, and syrup until smooth. Pour over the pecan mixture and smooth.
Take the 1 cup of the pecan mixture that you set aside and crumble over the cocoa mixture. Press lightly to make sure it adheres to the cocoa layer. Freeze for at least 2 hours.
Remove the bars out of the pan using the parchment paper to lift them. Cut into 16-18 pieces and serve cold. They can be refrigerated for up to 3 months. They will soften too much if allowed to sit out for very long.
Makes 16-18 bars.
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