This is not my recipe but I wish it was! Rachel Mansfield is a genius when it comes to sweet treats and this recipe NAILED IT (anyone else watch that show on Netflix?). I made two because I knew my husband would devour the first one and I’m so glad I listened to my intuition. Next time I might try to add in some dark chocolate chips and see what happens.

Ingredients

Cookie Base:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 maple syrup 
• 1/3 cup liquid coconut oil
• 1 teaspoon vanilla extract

Pecan Top:

• 1/2 cup liquid coconut oil
• 1/4 cup maple syrup 
• 2/3 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 tablespoon almond milk
• 2 1/4 cup chopped pecan pieces

Method

1. Preheat oven to 350F and line an 8×8 inch pan with parchment paper and grease VERY well (I didn’t do this the first time and it was a mess)!
2. In a medium bowl, mix together coconut flour, almond flour, maple syrup, coconut oil, and vanilla until well combined. It will be thick and that is good!
3. Press the mixture into the bottom of the pan and bake in the oven for 10 minutes or until cooked through (use the toothpick method if you’re unsure).
4. Add the cooked cookie base to the fridge or freezer and let it cool completely.
5. In a small saucepan, warm the coconut oil, coconut sugar, maple syrup, and vanilla until it starts to boil.
6. Once boiling, constantly stir and let bubble for one minute and then turn the heat down to simmer for 3-5 minutes.
7. Remove the pan from heat and stir in the almond milk and pecans.
8. Pour mixture over cooled crust and bake in the oven for 15-20 minutes.
9. Add the pecan bars to the fridge to set for 2-3 hours.
10. Slice into bars and eat them all yourself. 😉