A soft gingerbread cookie layer is topped with a mix of pecans, coconut and chocolate chips, then smothered in sweetened condensed coconut milk for a versatile paleo take on a decadent favorite.
To make the Sweetened Condensed Coconut Milk: In a small saucepan combine coconut milk and maple syrup. Whisk them together on high until it boils, then reduce to a simmer and let cook and thicken for 40-60 minutes. Pour it into a glass jar and place in the refrigerator for at least an hour to cool down.
To make the crust: Preheat oven to 350 and line an 8×8 pan with parchment paper.
Combine crust ingredients and press into the bottom of the pan.
Bake for 20 minutes.
Add chocolate chips, coconut and pecans. Pour the coconut sweetened condensed milk evenly on top.
Place the bars back in the oven for 10 minutes.
*Recipe notes: Store in the refrigerator
Nutrition facts
Calories
180
Fat
14g
Sat Fat
7g
Sodium
60mg
Carbs
13g
Fiber
2g
Protein
3g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
The Only Collection of Best-Ever Pecan Recipes You'll Ever Need
Create memories around a table they’ll never forget. Our essential collection of 5th-generation Texas recipes is designed to help you master the buttery, golden warmth of the San Saba harvest.
From savory family dinners to cherished holiday sweets, discover how the world’s finest pecans elevate every dish.
Master Timeless Classics: Savory and sweet recipes perfected over 135 years.
Elevate Your Menu: Discover the functional superiority of Grade 1 Fancy pecans.
Carry On Tradition: Create the "secret ingredient" moments your family will crave.
Host with Confidence: Impress your loved ones with professional-grade results.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
choosing a selection results in a full page refresh