Vegan /Paleo Pecan Bars

almond milk dairy free gluten free nut milks paleo vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Feasting on Fruit.

INGREDIENTS

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For crust

  • 1 1/2 cups (180g) chopped pecans
  • 1 cup (70g) unsweetened shredded coconut
  • 8–10 (150g) pitted medjool dates

For filling

  • 12 (200g) pitted medjool dates
  • 1 1/4 cup (300g) plant-based milk made with the NutraMilk (I used almond milk)
  • 3 tbsp. arrowroot starch (you can sub cornstarch or tapioca starch)
  • 1 tsp. vanilla extract
  • 1/4 tsp. sea salt
  • 1 1/2 cup (150g) pecan halves

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • Preheat the oven to 350F.
  • For the crust, combine all the ingredients in the NutraMilk and process until sticky and clumpy.
  • Press firmly into a square pan (8×8″) lined with parchment paper. Set aside.
  • For the filling, add the medjool dates, milk, arrowroot, vanilla, and salt to the NutraMilk and press ¨Mix¨ until smooth.
  • Add 1 cup of the pecan halves and Mix for a few more seconds.
  • Spread on top of the crust. Sprinkle the remaining 1/2 cup of pecans on top and press them in lightly.
  • Bake for 35-40 minutes at 350F or until the pecans on top are golden brown.

  • Remove from the oven. Cool. Then refrigerate overnight.
  • Slice into squares and enjoy! Keep leftovers in an airtight container in the fridge for up to a week.



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