Gingerbread Pecan Bars

 

 

 

Cook time: 30 minutes

Prep Time: 15-20 minutes

Serves: 10 Pecan Bars

 

Ingredients for Pecan Base

 

  • Full Fat Coconut Milk: 13 oz or 1 Can of Full Fat Coconut Milk

  • Brown Rice Syrup: 1 Cup

  • Raw Cashews: 1 Cup

  • Coconut Sugar: 1 Cup

  • Vanilla Extract: 4 Tbsp.

  • Tapioca Flour:

  • Cinnamon & Clove: ½ tsp.

  • Nutmeg & Ginger: ¼ tsp.

 

Ingredients for Gingerbread Crust

 

  • All Purpose Flour or GF Flour: 1 Cup

  • Coconut Oil Melted: 2 Tbsp.

  • Maple Syrup/Agave Nectar: ½ Cup & ½ Tbsp.

  • Cinnamon & Clove: ¼ tsp.

  • Nutmeg & Ginger: ⅛ tsp.

 

Tools

 

  • Blender or Food Processor

  • Medium Saucepan

  • 10” Oven Safe Baking Pan         

  • Spatula or Mixing Spoon

  • Measuring Cups/Spoons

  • Storage Container

     

 

Instruction For Crust

 

 

  1. Pre-Heat the oven to 350 F or 177 C

  2. Add the flour, ginger, clove, cinnamon, nutmeg and maple syrup to a medium mixing bowl

  3. Mix thoroughly and then add in the liquid coconut oil

  4. Once the mixture is mixed completely add to a parchment lined 10” baking ban and pat down well to form the crust making sure not to leave any holes (refer to video for details)



 

Instruction For Pecan Base

 

  1. In a blender or food processor combine all ingredients

  2. Blend for one minute until all mixture is combined

  3. Place mixture in saucepan and add in 1 cup of pecan halves

  4. Mix thoroughly and place on stove top

  5. Put heat on medium heat and mix until thick honey texture is achieved

  6. Once the texture is reached immediately add to Gingerbread crust and top with pecan halves starting with the center and working your way out row by row (refer to video placement visual.)

  7. Place in 350 F/177 C oven for 30 minutes, let cool

 

Serve with our coconut vanilla ice cream and enjoy!!

 

Storage

 

Store in refrigerator in a sealed container for up to 14 days. For longer storage, place sealed container in the freezer.   


 

Chef Notes

 

  1. Gluten-free flour can be used to substitute wheat flour, however, the consistency will be thicker

  2. All sugars can be replaced with liquid Agave or Maple Syrup

  3. Any Nut Milk can be replaced or used

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