Description
Chewy coconut caramel pecan pie bars featuring a crumbly oat and pecan crust, perfect for a decadent dessert.
Ingredients
Scale
Crust:
1 cup oat flour (can finely grind up whole oats)
1 cup pecans
2 tbsp maple syrup
2 tbsp Kokada Original
3 tbsp coconut oil (melted)
Pinch of salt
Filling:
¼ cup coconut sugar (can use regular sugar)
¼ cup maple syrup
½ cup Kokada Original
2 tbsp almond or other plant based milk
1 tbsp arrowroot (can sub cornstarch)
1 ½ cups pecans
2 tsp vanilla extract
Pinch of salt
Instructions
- Step 1: Preheat the oven to 350 degrees and line an 8×8 baking dish with parchment paper.
- Step 2: For the crust, pulse the oat flour, pecans, and salt in a food processor until the pecans are finely chopped.
- Step 3: Add the maple syrup, Kokada, and melted coconut oil, then blend until the mixture is well combined and crumbly.
- Step 4: Press the crust mixture firmly and evenly into the bottom of the prepared baking dish.
- Step 5: For the filling, whisk together all filling ingredients in a bowl until thoroughly mixed.
- Step 6: Pour the filling evenly over the crust in the baking dish.
- Step 7: Bake for 30 minutes.
- Step 8: Allow the bars to cool on the counter for 1 to 2 hours, then place them in the fridge for at least 1 hour to set completely.
- Step 9: Using the parchment paper, lift the set bars from the pan, cut into squares, and serve.
Notes
Chilling the bars is recommended as it helps them set, making them easier to cut and less messy to eat.
Store leftovers in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American