Ingredients

The following ingredients have 128 Servings
  • 1 1/2 cups superfine almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tablespoons corn starch ((can sub with rice flour))
  • 1/2 cup sugar ((Use an equal amount of maple syrup as a substitute. For a paleo-friendly bar, use coconut sugar or coconut palm syrup))
  • 2 tablespoons vegetable oil
  • 2 tablespoons non dairy milk
  • 1 tsp pure vanilla extract
  • 1 cup pecans ((coarsely chopped))
  • 4 tbsp vegan butter ((cold vegan butter is fine, as it will melt in the pan))
  • 1 tbsp nondairy milk ((I used almond))
  • 1/2 cup turbinado sugar ((vegan cane sugar is a good substitute))
  • 1 tbsp corn starch
  • 2 tbsp maple syrup

Instruction

  • Preheat the oven to 350 degrees F. Prepare an 8 X 8 baking pan by lining the bottom and sides with parchment paper.
  • Place all of the ingredients for the cookie base or crust in a food processor and pulse a few times until the dough comes together. Press the dough into the prepared baking pan using your fingers, until you have an even layer.
  • Place the baking pan in the oven and bake the crust for 15 minutes.
  • While the crust is baking, make the topping by placing all ingredients except the pecans in a saucepan. Stir to help the sugar melt. Let the mixture reach a boil, continue to let it boil for a minute, then turn off the heat and add the pecans.
  • Pour the pecan topping evenly over the baked crust and return to the oven for 15 more minutes.
  • Remove the baking pan and cool it thoroughly on a rack. You can cut the bars at this point, or transfer the baking pan to a refrigerator and let it cool for at least a couple of hours before cutting.