May your holiday baking begin! If you are a fan of pecan pie then you will simply adore these Maple Nut Bars. Most treats like this contain grains and sugars, which make them extra naughty for those of us watching our waistlines, so you’ll be happy to know that I’ve lightened this recipe to remove the grains and refined sugars. I like keeping leftovers in my freezer so it stays fresh for a few weeks, and is always there when I’m in need of a bite of something sweet.
1 cup blanched almond flour
⅔ cup coconut palm sugar
¼ teaspoon sea salt
⅓ cup palm shortening
¼ cup coconut oil
3 eggs, lightly beaten
1½ cups mixed nuts, chopped and salted
½ cup coconut palm sugar
¼ cup pure maple syrup
2 tablespoons coconut oil, melted
½ teaspoon maple flavoring
Preheat the oven to 350 degrees F. Line a 13x9-inch baking pan with parchment paper, extending the paper over the edges of the pan.
FOR THE CRUST: In a large bowl combine the almond flour, coconut sugar, and salt. Using a large fork, cut in the shortening and coconut oil until it resembles coarse crumbs. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes (check after 10) until lightly browned.
FOR THE NUT FILLING: In another large bowl combine all of the topping ingredients. Spread the filling over the hot crust.
Bake for 20 minutes, until the filling has set. Place the pan on a wire rack to cool. Use the edges of the parchment to lift uncut bars out of the pan to transfer to a cutting board. Cut into 24 bars. Drizzle with additional maple syrup for serving if desired. Store, covered, in the fridge for up to 3 days, or in the freezer for a few weeks. Enjoy!
Calories: 157
Fat: 11g
Carbohydrates: 12g
Sodium: 74mg
Fiber: 1g
Protein: 2g
Sugar: 8g