I had such a wave of sweet treat inspiration the other day, which has reignited my obsession for creating decadent, gooey caramel bar style desserts to my hearts content! I’ve said this so many times before, but for those of you who don’t know, these kinds of treats were actually where this whole thing all began for me. Raw millionaires shortbreads were the first ever desserts that I made in my little food processor and I’ve just never stopped since! They’re still my absolute favourite dessert to date and I just how the endless possibilities for different flavours and creativity!
These bars take your classic pecan pie to a whole other level. Theres biscuity crunch, rich, gooey caramel, chocolate and.. just to add even more deliciousness, the absolute BEST honey glazed caramel pecans. These are honestly so quick and easy to make and would be delicious for topping yoghurts, granola or homemade chocolate bark.
Ingredients
Base:
- 1 cup oats
- 1/2 cup pecans
- 1 heaped tbsp coconut oil
- 2 tbsp honey
Pecan Layer:
- 1 1/2 cups pitted dates
- 1/2 cup pecans
- 2 tbsp smooth almond or cashew butter
- 1/2 tsp ground cinnamon
- Pinch ground ginger
- Pinch sea salt
- 1/4 cup water
- 2 Tbsp coconut oil
- Almond milk as needed
Chocolate Topping:
- 70g dark chocolate
- Tsp coconut oil
- Handful pecan nuts
- Pinch sea salt and cinnamon
- Heaped Tsp honey or maple syrup
Method
Start by making the base for the pecan bars and combine the oats and pecans in a food processor, then blitz these to form a flour like texture.
Add in your coconut oil and honey before blending so that everything sticks together and can hold when pressed together. You can add more honey or coconut oil here if needed.
Transfer this into a lined tray and firmly press the mixture down to create a smooth base, then pop this into the freezer.
For the caramel pecan layer, combine all of the ingredients, then blend until completely smooth. Gradually drizzle in the almond milk starting with 1/4 cup until your mixture is super smooth and creamy.
Spread this over the base and place the bars back into the freezer to set.
To make the caramelised pecans, gently heat the honey, salt and cinnamon in a pan and stir through the pecans. Cook until golden and sticky, then quickly remove from the heat and allow to cool. Meanwhile, melt the chocolate and coconut oil together, then pour this over the caramel and scatter over your pecans.
Leave these to set for 4hrs+ before carefully slicing with a warm knife.
