I just got back from my vacation in New Hampshire. To kick off the new week, I have another recipe I wanted to share with you. I think I am long overdue for sharing a great dessert, so here is one I think you can’t go wrong with. This one comes from PaleOMG. These are paleo caramel pecan bars. I’ve yet to try the recipe myself, but I can’t see how you can go wrong with those pictures.
This recipe will take you a little over half an hour. You will need 25 minutes for cooking and about 10 minutes to do your prep work. Once you are done you will have enough scrumptious caramel pecan bars to serve a party of 5 (or six if you are really ambitious).
How Do I Make These Illustrious Morsels?
I will ask you to go to PaleOMG to get the full recipe. Before you can get started, you will need your list of items that you are going to need on hand. Keep in mind that you will be making both the crust and the caramel for these bars. You will ideally be making them at the same time so that you can mix them in the right composition.
First of all, make sure you have these ingredients on hand to make the caramel with:
- Dates (preferably medjool)
- Canned coconut milk
And here is what you will need to make the crust:
- Pecans (ideally you will want a couple of cups)
- Almond flour (substitute for almond meal if you prefer)
- Baking soda
- Baking powder
- Melted coconut oil
- Honey (raw not processed of course)
You will also need vanilla extract and salt for both recipes.
There are also a variety of ways you can alter this recipe. One idea is to make bacon salted caramel pecan bars. This recipe was originally created by Ashley Rodriguez. I am not sure if Rodriguez is a paleo, but you can definitely use a primal approach to refine her recipe if it isn’t. The picture shown above is actually of a few bacon salted caramel pecan bars.
Check out the recipe at PaleOMG. It’s really straightforward and I am sure we will all love it when we try it. Also don’t forget that we can refrigerate anything that is left over.
Have any of you tried this recipe yet? If so please feel free to share your feedback in the comment form below!
Image courtesy of Sifu Renka