Ingredients
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: (12 bars)
For the Shortbread Crust:
3/4 cup pecans
2 tbsp + 1 tsp coconut flour
1/4 cup arrowroot starch
pinch salt
1/4 tsp baking soda
3 tbsp coconut oil, melted
1 tsp vanilla extract
3 tbsp maple syrup
For the Salted Caramel Pecan Filling:
1 1/2 cups pecans, roughly chopped
2 tbsp full-fat coconut milk
1/2 tsp coarse sea salt
1 tsp vanilla extract
1/3 cup coconut oil
3/4 cup coconut palm sugar
1 tsp arrowroot starch
3 tbsp maple syrup
Preparation
