Chocolate Pecan Pie Bars

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Ingredients

Shortbread base:
• 2 cups almond flour
• 1/3 cup extra virgin olive oil*
• 3 tbsp pure maple syrup*
• 1 tsp vanilla extract
Pecan pie filling:
• 1 1/4 cup pecans, divided (extra for decorating)
• 9 medjool dates, pitted
• 3/4 cup pure maple syrup*
• 2 tbsp ground flax/flax meal
• 1/4 tsp sea salt
Chocolate ganache:
• 3/4 cup dairy-free chocolate chips
• 3 tbsp nondairy milk of choice

Instructions

1. Preheat oven 350 F. Line a loaf pan with parchment paper and set aside.
Shortbread base:
2. To make the shortbread base, add all the ingredients to a bowl and mix. Using a spatula, press the dough into the loaf pan to form a single layer.
Pecan pie filling:
3. If your dates aren't soft, soak them in hot water for 10 minutes then drain.
4. Spread 3/4 cup pecans in a single layer over the shortbread base.
5. Add the remaining 1/2 cup pecans along with the rest of the ingredients for the filling to your blender or food processor. Blend until you get a uniform mixture. Then spread the mix evenly in the loaf pan.
Bake for 50-55 minutes. You should be able to stick a toothpick through the center and come out dry.
Chocolate ganache:
6. In the meantime, make the chocolate ganache. Melt the chocolate chips and nondairy milk together. You can use the stovetop method or microwave method. Microwave in increments of 15 seconds to prevent burning the chocolate and mix in between.
7. Allow the pecan pie to cool almost completely, then pour the chocolate ganache on top. Before the ganache hardens, you can stick some pecans on top for decoration. Chill for at least 20 minutes in the fridge to harden.
8. Cut into bars while still in the loaf pan, then pull out the parchment paper to easily remove the bars from the pan. Store at room temperature or in the fridge.

Notes