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Gluten Free Salted Caramel Pecan Pie Squares
About This Recipe
The colder months call for seasonal favorites like these Pecan Pie Bars. Vegan friendly and loaded with a tantlizing combination of coffee, salted caramel and pecans, you will quickly be craving this nutritional treat.
Instructions
- In a saucepan, combine maple syrup, coconut oil, expresso, water and bring to a slow boil till the mixture becomes thick- like syrup.
- Quickly, combine the sauce and the bowl with the dates and pecan mixture. Pour the combined mixture over the crust. Spread it out evenly.
- Bake again for 15-18 minutes at 350 degrees. Allow to fully cool before slicing and enjoying!
For the crust:
- Combine all the ingredients in a food processor and blend till the mixture forms a soft dough.
- Press the dough in a lined 9 x9 pan
- Bake in the oven at 350 degrees for 10-12 minutes.
For the filling:
- In a bowl, combine the rough chopped dates, vanilla extract, pecan halves and 2 scoops of the Himalayan Salted Caramel INVIGOR8 Superfood Shake. Set aside.
Variations - more calories or less
- Not enough coffee? Add rough chopped coffee beans on top before baking for more coffee flavor.
Ingredients
(Makes 16 squares)
For the Crust:
12 medjool dates, pitted
1 3/4 cup almond flour
1 Tbs Arrowroot starch
1 Tbs coconut oil
For the filling:
6 medjool dates, pitted, rough chopped
1 cup pecan halves
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup coconut oil
2 Tbs expresso
4 Tbs water
2 scoops of Salted Caramel INVIGOR8 Shake Powder
dash of salt
Featured Ingredient
INVIGOR8 Himalayan Salted Caramel Superfood Shake
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Gluten Free Salted Caramel Pecan Pie Squares
About This Recipe
The colder months call for seasonal favorites like these Pecan Pie Bars. Vegan friendly and loaded with a tantlizing combination of coffee, salted caramel and pecans, you will quickly be craving this nutritional treat.
Ingredients
(Makes 16 squares)
For the Crust:
12 medjool dates, pitted
1 3/4 cup almond flour
1 Tbs Arrowroot starch
1 Tbs coconut oil
For the filling:
6 medjool dates, pitted, rough chopped
1 cup pecan halves
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup coconut oil
2 Tbs expresso
4 Tbs water
2 scoops of Salted Caramel INVIGOR8 Shake Powder
Dash of salt
Instructions
- In a saucepan, combine maple syrup, coconut oil, expresso, water and bring to a slow boil till the mixture becomes thick- like syrup.
- Quickly, combine the sauce and the bowl with the dates and pecan mixture. Pour the combined mixture over the crust. Spread it out evenly.
- Bake again for 15-18 minutes at 350 degrees. Allow to fully cool before slicing and enjoying!
For the Crust:
- Combine all the ingredients in a food processor and blend till the mixture forms a soft dough.
- Press the dough in a lined 9 x9 pan
- Bake in the oven at 350 degrees for 10-12 minutes.
For the filling:
- In a bowl, combine the rough chopped dates, vanilla extract, pecan halves and 2 scoops of the Himalayan Salted Caramel INVIGOR8 Superfood Shake. Set aside.
Variations - more calories or less
- Not enough coffee? Add rough chopped coffee beans on top before baking for more coffee flavor.
Featured Ingredient
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Additional Recipes
Gluten Free Chocolate Peanut Clusters
Keep some of these easy-to-make treats on hand in the freezer for emergency cravings.
Gluten Free & KETO Chocolate Protein Bark
This sugar-free chocolate bark is ready in 20 minutes, packed with nutrients, and features our Triple Chocolate Brownie flavor for a rich, decadent treat.
The INVIGOR8 Superfood Shake
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