Deep Dark Chocolate Pecan Pie Bars
These treats are rich and taste oh so indulgent, with each bite. A homemade, five-ingredient base is covered in a caramel-esque chocolate layer. The spread on top is basically a spin-off of my 3-ingredient chocolate frosting, and I have gladly enjoyed both by the spatula. A whole batch can be made in under an hour, and is so convenient to have in the fridge for a quick, cold snack or warm desert! It’s the perfect addition to any average pecan pie: chocolate!
Ingredients:
Base
2 (flax) eggs
1 cup pecans
1 cup almond flour
1 tsp cinnamon
1 tsp vanilla extract
Chocolate Layer:
1/2 cup almond butter
1/2 cup chocolate chips
1/4 cup maple syrup
1/4 cup cacao powder
1/2 tsp cinnamon
2-4 tbsp water
Optional Toppings:
1/4 cup pecans, chopped
sea salt
Directions:
Preheat the oven to 350 degrees and line a small baking dish with parchment paper or lightly grease with coconut oil.
Prepare the flax eggs, if using, by combining 2 tbsp of flax seed meal and 5 tbsp of water. Set aside until a gelatinous consistency is reached.
In a food processor or blender, mix all of the base’s ingredients together, until smooth.
Press into the bottom of the prepared dish and bake for 10-12 minutes.
While cooking, heat a small saucepan over low heat. In the pan, combine the almond butter, chocolate chips, and maple syrup and stir until well incorporated and the chocolate chips are melted.
Gradually stir the cacao powder in then add the cinnamon as well.
Turn the heat off then add the water to thin to a desired consistency. Set aside, but continue to stir occasionally.
Once finished baking, let the base cool for at least five minutes, then evenly spread the chocolate mixture on top. I recommend saving a little extra, you will thank me later!
Sprinkle extra, chopped pecans and sea salt on top, if desired.
Place in the freezer for 20-30 minutes, or until firm, then enjoy cold or by slightly heating in the microwave!
Store leftovers, if any, in an airtight container in the fridge.
Notes:
Feel free to use any nut or seed butter for the topping! I recommend cashew or sunflower, if you’re aiming to not affect the taste, but peanut butter would definitely be delicious as well.
