COCONUT CHOCOLATE PECAN BARS

SERVES 24 BARS

FOR THE ALMOND CRUST

1 3⁄4 cups (165 g/5.8 oz) almond flour

1⁄3 cup (41 g/1.4 oz) organic whole wheat spelt flour

Pinch of kosher salt

1⁄3 cup (98 g/3.5 oz) maple syrup

1⁄3 cup (74 g/2.6 oz) liquid coconut oil

FOR THE COCONUT FILLING

One 14-ounce (397-g) can coconut milk (regular or lite)

2⁄3 cup (102 g/3.6 oz) Sucanat

1 tbsp (12 g/0.42 oz) vanilla extract

1 1⁄2 cups (255 g/9 oz) vegan semisweet chocolate morsels

2 cups (180 g/6.3 oz) unsweetened desiccated coconut

1 cup (100 g/3.5 oz) pecans, chopped

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 11.2g (2.1g S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g Sodium: 69mg

METHOD

MAKE THE CRUST:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.

In a medium mixing bowl, combine the almond flour, spelt flour, and salt. In a small bowl or glass measuring cup, combine the maple syrup and coconut oil, then fold the liquids into the flour mixture until combined. Press the almond mixture into the bottom of the prepared pan, completely covering it. 8 to 10 minutes, or until lightly browned While you make the filling, cool the crust in the pan on a wire rack. Keep the oven on.

MAKE THE FILLING:
In a medium saucepan over medium heat, combine the coconut milk and Sucanat and bring to a simmer. Reduce the heat to medium-low and continue to whisk occasionally for about 10 minutes, or until slightly thickened. Remove the pan from the heat and set aside for 5 minutes to cool.

Incorporate the vanilla extract into the coconut milk mixture. Sprinkle the chocolate morsels over the crust, followed by the coconut and pecans. Pour the coconut milk mixture on top slowly. Bake for 20 to 25 minutes, or until the bars are golden brown and bubbly. Allow the bars to cool completely in the pan on a wire rack. Refrigerate the bars for at least 3 hours, preferably overnight, before cutting into squares and serving.

RECIPE NOTES

Unsweetened desiccated coconut is not the same as shredded coconut. Desiccated coconut is shredded, dried, and ground into a fine flake. It is widely available online, as well as in many health food stores and supermarkets.

PECAN BARS

SERVES 16 2-INCH BARS

FOR THE SHORTBREAD:

1⁄2 cup vegan margarine

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt FOR THE FILLING:

1⁄3 cup brown sugar

1⁄4 cup sugar

4 tbsp vegan margarine

1⁄4 cup agave

2 tbsp soy, almond, or rice milk

2 cup pecans, toasted and roughly chopped

1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 294kcal
Fat: 7g (1.3g S.Fat)
Carbs: 60.5g
Protein: 4.4g
Sugar: 46.1g
Sodium: 20mg

METHOD

To make the shortbread:
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to hang over the edges.

Pulse margarine, flour, sugar, and salt in a food processor until crumbly. Bake for 25 minutes, pressing firmly into the prepared pan. Remove from the oven and set aside to cool.

To make the filling:
Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce heat to low and allow to simmer for 5 minutes. Remove from the heat and add the pecans and vanilla extract. Cover the shortbread crust with the filling. Allow to cool completely before placing in the refrigerator for 8 hours or overnight, or until the filling has set.

Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife.