Spiced Pecan Pie Bars
- 1.5 cup almond flour
- 1 cup pecan halves
- 15 medjool dates (pitted)
- 1 egg
- 2 tbsp ghee or butter
- 2 tbsp honey
- 1 tbsp coconut sugar (optional)
- 2 tsp Garam Masala
- pinch of baking powder
1. Start by pitting your dates, and placing a pan of water (about 3 cups) on to boil.
2. When water is boiling, pour carefully into a bowl with the dates and soak for one hour.
3. To make the crust, preheat oven to 350, and mix almond flour, coconut sugar, and baking powder in a medium sized bowl.
4. Melt 1 tbsp ghee on the stove, and pour into a small bowl. Mix egg into ghee, add vanilla, then pour the wet mix into the flour bowl.
5. Combine well until a sticky dough forms.
6. With your hands, form a dough ball, and place on a piece of parchment paper, and flatten like a pizza.
7. Roll out until the crust is even in thickness, about 10 inches across in size.
8. Bake on parchment paper (on a baking sheet) for 15 minutes. Set to cool.
9. Take your soaked dates, plus 2 tbsp water and blend until a paste forms in a small food processor.
10. Carefully spread the paste onto the crust, in a rectangular shape. You can trim the edges (from where it was a circle) with a knife to create a rectangular crust. They are tasty, so you can snack on those edges while making the rest ;)
11. Once the paste has been spread evenly across the crust, take pecans and fry over medium low heat in a tbsp of ghee. Sprinkle in 2 tsp Garam Masala, then drizzle in 2 tbsp honey.
12. Flip to coat and let cook for about a minute, careful not to burn. Turn off heat, allow to slightly cool, then carefully place pecans on the paste, carefully pressing. Once you have covered the paste in pecans, refrigerate to help set, then cut into 12 bars. You can freeze these to thicken the paste up a bit, or serve a little ooey gooey.