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Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
In a medium bowl, combine the almond flour, melted coconut oil, 2 tablespoons of maple syrup, and 1/4 teaspoon of salt for the crust. Mix until a dough forms.
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and set aside.

While the crust bakes, prepare the filling. In another medium bowl, whisk together the 1/2 cup maple syrup, melted coconut oil, egg, vanilla extract, cornstarch, and 1/2 teaspoon of salt until well combined.

Stir in the roughly chopped pecans until they are fully coated with the maple mixture.

Pour the pecan filling evenly over the pre-baked crust in the pan. Spread it out gently with a spatula if needed.

Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden brown. A slight jiggle in the center is okay, as it will continue to set as it cools.

Remove the bars from the oven and immediately sprinkle with the flaky sea salt. Let the bars cool completely in the pan on a wire rack for at least 2 hours before lifting them out using the parchment paper overhang. This is crucial for them to set properly.

Once completely cooled, slice into desired bar sizes and serve. Store any leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
In a medium bowl, combine the almond flour, melted coconut oil, 2 tablespoons of maple syrup, and 1/4 teaspoon of salt for the crust. Mix until a dough forms.
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and set aside.

While the crust bakes, prepare the filling. In another medium bowl, whisk together the 1/2 cup maple syrup, melted coconut oil, egg, vanilla extract, cornstarch, and 1/2 teaspoon of salt until well combined.

Stir in the roughly chopped pecans until they are fully coated with the maple mixture.

Pour the pecan filling evenly over the pre-baked crust in the pan. Spread it out gently with a spatula if needed.

Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden brown. A slight jiggle in the center is okay, as it will continue to set as it cools.

Remove the bars from the oven and immediately sprinkle with the flaky sea salt. Let the bars cool completely in the pan on a wire rack for at least 2 hours before lifting them out using the parchment paper overhang. This is crucial for them to set properly.

Once completely cooled, slice into desired bar sizes and serve. Store any leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
