These paleo maple pecan bars were created when I was trying to find an alternative to graham crackers for s’mores. If you’ve seen my other posts then you know I love Speculoos cookies, but I’ve been trying to avoid gluten as much as possible. Pecan bars are a creative way to build a s’more. The nuttiness and saltiness of the bars balance the sweetness of the marshmallow and chocolate. Don’t want s’mores? These taste amazing alone- you’ll keep coming back for more!
If you don’t have pecans, you could switch it up by using almonds, walnuts, or hazelnuts (personal favorite). Hazelnuts would be an easy way to create a chocolate hazelnut s’more. Drop a note in the comments and let me know which flavor combination you create.
Paleo Maple Pecan Bars
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Loading...These nutty paleo maple pecan bars are the perfect base for ice cream or a s’more, but also taste amazing alone. You’ll keep coming back for more!
Ingredients
- ¼ cup (60ml) coconut oil, melted and slightly cooled
- ¼ cup (60ml) maple syrup
- ¼ cup (48g) coconut sugar
- 1 egg, whisked
- ½ tsp pure vanilla extract
- ¾ cup (84g) blanched almond flour, sifted
- ¼ cup (30g) tapioca flour, sifted
- ¼ tsp salt
- ½ cup (56g) raw pecans, chopped
Instructions
Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius) and line an 8x11 inch baking pan with parchment paper.
In a medium-sized bowl, combine the coconut oil, maple syrup, coconut sugar, egg, and vanilla. Beat until completely combined and set aside.
In a separate bowl, stir the almond flour, tapioca flour, and salt.
Add the dry ingredients to the wet and mix until just combined. Fold in the pecans.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until the edges start to turn golden-brown.
Remove from the oven and let the bars cool in the pan for 5 minutes. After 5 minutes, remove the bars from the pan and cool completely on the wire rack.
Cut and enjoy!
Nutrition
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163 Calories
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12.6g Carbohydrates
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11.8g Fat
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2.5g Protein
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4.5g Saturated fat
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8.2g Sugar
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