Pecan Chocolate Chip Shortbread Bars

INGREDIENTS:
For the shortbread base:
- 2 cups almond flour
- 1 tsp cinnamon
- pinch sea salt
- 2 tbs maple syrup
- 1 flax egg (1 tbs ground flax + 3 tbs water)
For the topping:
- 2 cups chopped pecans
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1/4 cup Purely Pecans Pecan Butter
- 1/2 cup coconut sugar
- 2 tbs full fat coconut milk
- 1/4 cup dairy free chocolate chips
INSTRUCTIONS:
For the shortbread base:
- Preheat oven to 350
- Line an 8x8 baking dish with parchment paper. Be sure to oil the inside of the dish so the parchment paper sticks.
- Make flax egg by whisking together the flax and water in a small bowl, and set aside
- In a medium bowl, mix together the remaining ingredients for the shortbread layer, and fold in the flax egg
- The mixture will be crumbly, but that’s ok! transfer contents to the baking dish and use your fingers to press everything down evenly into the dish
- Bake for 10 minutes
For the topping:
- Place a sauce pan on the stove over medium heat. add coconut oil, maple syrup, pecan butter, and coconut sugar, stirring frequently so that everything begins to melt
- Bring to a boil for 1-2 min, then reduce heat to low, and mix in the coconut milk and pecans. Make sure to coat everything well.
- Transfer contents to baking dish, making an even layer on top
- Sprinkle chocolate chips evenly across the top
- Bake for 33-35 minutes
- Let cool completely before slicing into 12 squares
Recipe by @kalejunkie