Ingredients
Scale
- 1 ¾ cups almond flour, blanched
- ¼ cup coconut flour
- 2 tablespoons coconut oil, melted
- 3 tablespoons coconut sugar
- 1 large egg, whisked
- 2 tablespoons pure maple syrup
- ⅛ teaspoon salt
- ½ cup pure maple syrup (filling)
- 2 tablespoons coconut oil, melted (filling)
- ¼ cup coconut sugar (filling)
- 3 large eggs, whisked (filling)
- 1 ½ teaspoons cinnamon (filling)
- 1 ½ teaspoons vanilla (filling)
- 3 tablespoons tapioca starch (filling)
- 1 ¾ cups pecans, coarsely chopped
- ½ cup mini dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Mix almond flour, coconut flour, and 3 tbsp coconut sugar. Add remaining crust ingredients and press into a lined 9-inch square baking dish.
- In same bowl, whisk filling ingredients except pecans and chocolate chips until combined.
- Add pecans and chocolate chips to the dish, pour filling over, and spread evenly.
- Bake 35-40 minutes until top bubbles. Cool to room temperature before cutting.
Notes
- Sweeteners like agave nectar or honey can replace maple syrup.
- Arrowroot or cornstarch can replace tapioca starch.
- Prep ahead: assemble and refrigerate up to 2 days before baking, or keep unbaked in fridge until ready.
- Store bars in fridge for 3-4 days; freeze up to 3 months tightly wrapped.
- Bring to room temperature before serving or heat briefly in microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian