Paleo Pecan Squares

For the Crust:
1/3 Cup Coconut Oil (room temp, not melted)
3 tbsp Maple Syrup
3/4 Cup Coconut Flour
Pinch of Salt

For the Pecan Topping:
1 Egg
1 Cup Pecans, roughly chopped
1 1/2 tbsp Coconut Oil
3 tbsp Maple Syrup
1/2 Cup Coconut Sugar
1/4 tsp Salt

  1. Preheat the oven to 350 degrees
  2. Coat an 8x8 pan with baking spray or coconut oil
  3. In a large bowl, beat the syrup and coconut oil together using an electric mixer or hand beater.  Mix until creamy and well combined
  4. Stir in the coconut flour and salt until it forms a dough
  5. Press the dough evenly on the bottom of the pan and bake until the edges are golden brown (about 15 minutes)
  6. Let the crust cool for at least a couple of hours
  7. Once the crust has cooled completely start working on the pecan topping
  8. Combine the coconut oil, syrup, coconut sugar and salt in a sauce pan and bring to a boil over medium heat
  9. After boiling for one a minute, stir frequently and remove from the heat.  Let the mixture stand for 5 minutes off the heat
  10. After resting, add the egg and stir well.  Once combined add the chopped pecans
  11. Pour the topping over the crust, using a spoon to spread the mixture
  12. Bake for 15-20 minutes.  The filling will look set
  13. Refrigerate for at least an hour before cutting

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