PECAN & CARAMEL SQUARES

*Makes 9 squares

Ingredients

For the crust

• 1 cup of almond flour
• 3 tablespoons of tapioca starch
• 2 tablespoons of oat flour
• 1/8 teaspoon baking soda
• 1/2 teaspoon of pure vanilla extract
• 1 tablespoon coconut oil (Melted)
• 3 tablespoons of maple syrup

For the caramel layer

• 9 Medjool dates (Softened in hot water for 10 minutes)
• 2 tablespoons almond butter
• 1/2 cup oat milk

For the pecan topping

• 1 cup pecans (Partial halves and chopped)
• 1 tablespoon maple syrup
• 2 teaspoons coconut sugar 
• 1/8 teaspoon cinnamon

Instructions

Preheat the oven to 345 degrees

Crust

1. In a bowl, add the almond flour, tapioca starch, oat flour, baking soda and mix well.

 2. Then add in the wet ingredients – vanilla extract, melted coconut oil, maple syrup and mix into a dough.

 3. Line an 8×8 inch pan with parchment paper.

 4. Press the dough into the pan and even it out with a spatula.

 5. Bake the crust for 10 minutes.

Caramel

1. Blend drained dates, almond butter and milk into a nice caramel texture.

Pecan Topping

1. Toss the pecans and maple syrup in a small bowl. Add in the coconut sugar and cinnamon and re-toss again.

Remove the crust from the oven and spread out the caramel on top until even.

Top the caramel with the pecan mixture, even it out and then place the pan back in the oven and bake for 30 minutes.

Let cool for 15 minutes before slicing

Enjoy !!!

Cristina