Caramel Pecan bars

I am a HUGE fan of PaleOmg by Juli Bauer. I follow her blog and absolutely LOVE every recipe I have tried. This treat is so delicious you will have to hide it behind everything in the fridge for leftovers.  How can you possibly make paleo caramel taste good? well…you will find out and hate me just a little.

Preheat oven 375 degrees. Grease a 8×8 metal pan with coconut oil.

Cookie layer
3 cups pecans
1  1/2 cup almond flour/meal
1/3 cup coconut oil  melted
2 egg, whisked
2 tbsp raw honey
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
pinch of salt
16-18 medjool dates, pitted and soaked in water for an hour
1/4 c plus 2-3 tbsp canned coconut milk
2-3 tbsp water 
1 tsp vanilla extract
pinch of salt

Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.
Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together
Put in oven and bake for around 18-20 minutes or until middle is cooked completely through. Use the toothpick method to test it.
While the crust bakes, lightly clean out your food processor then add your dates.
Turn on until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
And add your vanilla extract and pinch of salt.
Process until you get a caramel.
Once your crust is done baking, let cool for about 10-15 minutes.
Top caramel over crust using a spoon to smooth out.
Put in fridge for 30 minutes to an hour to set. Or consume right then really.
Keep in fridge if you have leftovers!
Recipe from PaleOMG

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