With no added sugar and all-natural ingredients, this reinvented recipe needs to make an appearance at your spread this year. The recipe is surprisingly easily to put together, so keep reading for this guilt-free dessert. I hope you like it.
INGREDIENTS
For the crust
- 1 3/4 cups blanched almond flour
- 1 egg
- 1 tablespoon coconut oil
- 1/2 teaspoon arrowroot powder
- 1/4 teaspoon sea salt
For the filling
- 10 pitted dates
- 2 eggs
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
DIRECTIONS
- Preheat the oven to 180°C.
- In a food processor, combine the almond flour, egg, coconut oil, arrowroot powder, and sea salt. Pulse until the dough forms a ball. Line a 10x15-inch glass casserole dish with parchment paper, press the dough evenly the dish, and bake it for 15 minutes.
- Meanwhile, make the filling by adding the dates, eggs, maple syrup, and vanilla extract to the food processor. Process on high until the filling is smooth.
- Pour the filling mixture over the partially baked crust. Sprinkle the pecans evenly over the top, and bake the bars for another 25 to 30 minutes. Make sure the bars cool before cutting them.
