Welcome to Fit Paleo Mom
A brief explanation of what Paleo is to me
Simple Paleo recipes
Kathryn shares her thoughts with you!
Sign up for our newsletter to receive a best stories, recipes, and news, deliverd weekly to your inbox.
Thank you for your information.
We will get back to you soon.

Paleo pecan praline bars

 
Get ready, because these bars will knock your socks off. They are incredible. If you are looking for something to bring to a holiday party, this is what you should bring. I kind of just combined two different paleo desserts that I love from paleomg and this is what I got.
For the crust you will need:
1.5 cups of pecans,
3/4 cup almond flour,
1/4 cup melted coconut oil,
1 egg,
1 tablespoon raw honey,
1 tsp vanilla,
1/2 tsp baking soda,
1/2 tsp baking powder,
Pinch of salt.

For the praline topping:
1/2 cup pecans,
1/2 cup honey,
1/2 cup maple syrup,
1/2 cup coconut oil,
1/2 cup coconut butter,
2 tsp cinnamon,
1 tsp vanilla,
Pinch of salt.

1. Start by making the crust. Preheat oven to 375.
2. Add pecans to the food processor. Blend well. Then add melted coconut oil, raw honey, and vanilla. Process until you get a pecan butter consistency.
3. Add pecan butter to a large bowl and add almond flour, baking soda, baking powder, egg, salt. Mix well.
4. Grease a 8x8 baking dish and spread pecan crust mixture evenly on it. Bake at 375 for 15-20 minutes. Let cool.
5. Now make the praline topping. Start by melting 1 tablespoon of coconut oil in a sauce pan and add the pecans to it. Let them brown just a bit.
6 add your maple syrup and honey and stir to combine evenly.
7. Now add your coconut oil, coconut butter, cinnamon, vanilla, and salt. Continuously stir for about 2 minutes.
8. top your pecan crust with praline mixture and place in refrigerator for an hour before you serve.

20121129-175238.jpg
This entry was posted in Dessert and tagged , , . Bookmark the permalink.

One Response to Paleo pecan praline bars

  1. Donna says:

    I tried this recipe and while it tastes terrific, the topping separated for me – I have a white layer of coconut butter/oil on the top. Is the trick to keep stirring while it cools to keep it combined/emulsified before spreading it on the crust?

Leave a Reply

Your email address will not be published. Required fields are marked *