Ingredients
For the crust:
100 grams coconut oil melted
50 grams panela sugar
1 teaspoon vanila extract
1/4 teaspoon salt
150 grams white spelt flour
For the filling:
5 ripe apricots thinly sliced
50 grams panela sugar
15 grams white spelt flour
juice from half a lemon
a pinch of smoked salt
For the streusel topping:
50 grams old-fashioned oats
70 grams panela sugar
30 grams white spelt flour
50 grams coconut oil
80 grams toasted pecans crushed
How To Make Pecan Pie Bar
To make the shortbread, combine flours, sugar and salt in a bowl.
Add in the melted coconut oil amd vanilla and mix until combined.
Press the mixture into a baking pan and bake at 150ºC (300F) for 12-15 minutes.
Set aside to cool.
To make the filling, mix the sliced apricots with the lemon juice, flour, salt and spices and pour mixture over the baked crust.
Make the topping by combining all the ingredients in a bowl and cover the bars with it.
Turn the temperature up to 175ºC (350F) and bake the bars for 30-35 minutes or until golden.
Wait until they’re cold to cut them and enjoy them with some dairy free ice-cream!
Pecan Pie Bars are one of the best pecan recipes you’ll try and they are easier than pie. It’s a cross between a classic Pecan Pie and a cookie.
This is a family favorite. Perfect for holidays and family gathering.
