(Paleo & Vegan) Chocolate Pecan Bars

(Paleo & Vegan) Chocolate Pecan Bars

Adapted from BeamingBaker

Ingredients

Makes 16 bars

Pecan Layer

7 large Medjool dates, pitted

½ cup almond butter

1½ cups pecans

1 teaspoon vanilla extract

Pinch of salt

Chocolate layer

6 oz / 170 gr dark chocolate, roughly chopped

6 tablespoons almond butter

4 tablespoons chopped pecans

Directions

Line a 8x8-inch baking pan with parchment paper. Set aside.

Place pitted dates and almond butter in the bowl of a food processor. Pulse until a sticky mixture forms, scraping down the sides with a spatula as needed.

Add pecans, vanilla extract, and salt. Pulse until the pecans are chopped and fully incorporated. At this point you should get a soft, crumbly mixture.

Scoop mixture into the lined baking sheet and press it into an even layer. Set aside.

Place chocolate chips and almond butter in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir until the chocolate is completely melted and the mixture is shiny and smooth.

Alternatively you can heat in the microwave at 20 second intervals until completely melted. Stopping and mixing between each interval.

Pour chocolate mixture over the pecan layer, sprinkle with chopped pecan, and refrigerate for at least 1 hour, until set.

Cut into bars and devour!

Bars can be stored in an airtight container in the refrigerator up to 1 month.