Skin Supportive Pecan Pie Bars (paleo friendly, vegan option)

Posted by Emily Davis on

I made this last year for Thanksgiving and this year I have made just a few adjustments to reduce the amount of sugar and to hopefully reduce the spike in glucose! I chose to this time use flax meal instead of almond flour just to diversify, increase the mineral profile, and add some extra fiber.  Be sure to keep your organic flax meal in the fridge as it is fragile, you could also grind flaxseeds fresh just prior to making this recipe. 

*Note that this content does contain paid affiliate links for products that I use and love.  If you take action after clicking these links, I earn a little money to purchase more herbs so that I can keep creating and sharing with you!

 

I've been playing around with bringing organic grass-fed dairy back into my diet as I have done a lot of work around healing my gut.  However, for many dairy can be a trigger for skin issues whether it be eczema or acne.  You know your body best, so I have included 1:1 dairy alternatives in this recipe. 

 


Skin Healthy Pecan Pie Bars 

12 bars

20 min prep

2.5 hours total (including cool time)

 

Crust
* 1.5 cups flax meal
* 1/4 cup coconut flour
* 1/4 cup maple syrup 
* 1/3 cup coconut oil or grass-fed butter, melted
* 1 tsp vanilla
* 1/4 tsp salt


Filling
* 1/2 cup melted coconut oil or grass-fed butter
* 1/4 cup maple syrup
* 2/3 cup granulated monk fruit
* 1 tsp vanilla
* 1 tbsp coconut milk or heavy cream
* 2 cups chopped pecans


Directions:

Preheat oven to 350 and spray coconut or avocado oil in the bottom of a small to medium baking dish. Mix together flax meal, coconut flour, maple syrup, coconut oil (or butter), vanilla, and salt and press into the bottom of your pan. Bake for 15 minutes until the crust is slightly golden. Next let the crust cool completely. In a saucepan heat coconut oil (or butter), monk fruit, maple syrup, and vanilla until boiling, be sure to consistently stir here! Do not overcook. Stir in coconut milk (or heavy cream) and pecans. Pour mixture over the cooled crust and bake for 20 min. Let it cool and set before serving (around 2 hours)


Enjoy!

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