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Dark Chocolate Pecan Bars


Shortbread layer

  • 1 cup coconut flour
  • 2 scoops collagen
  • ½ cup melted coconut oil
  • ¼ cup honey, warmed in a saucepan for a couple minutes (or use maple syrup for vegan)

Pecan layer:

  • 1/2 cup sweet potato pecan butter
  • 4 tbsp coconut oil, not melted
  • Handful dark chocolate chips



  • Preheat oven to 350. Combine coconut flour with melted coconut oil and warmed honey in a larger bowl. Line a smaller baking dish (I used a loaf pan) with parchment paper and press mixture down into the dish. You want to make sure it’s pressed evenly into
  • the entire base of dish. Bake for 12-15 minutes until golden brown. Remove and let cool completely. Add the pecan butter and coconut oil to a sauce pan over low heat stirring constantly. Once everything is combined and melted, remove from heat and add in the chocolate chips.
  • Stir to remove the chunks of chocolate and then pour mixture over the shortbread and swirl with a fork to get a marbled look. Place in fridge for at least one hour. Slice into bars and enjoy! I store in the freezer and let it sit out for a couple minutes before eating.


Recipe by @kailascleanplate.