Pecan Desserts

Paleo Gingerbread Pecan Magic Bars

Submitted by:

American Pecan Council | Kelsey Preciado, Little Bits of Real Food

60 minutes

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.

Ingredients

For the Crust:
2 cups almond flour
1 egg
1/4 cup melted coconut oil (at room temp)
1/3 cup molasses
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
For the Sweetened Condensed Milk:
1 can coconut milk (approx. 13.5 oz)
1/4 cup maple syrup
For the Toppings:
3/4 cup semi-sweet chocolate chips
1/2 cup unsweetened shredded coconut
1/3 cup chopped pecans

Instructions

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.