Mmmmm. Doesn’t that just sound amazing! I know for all you Paleo purists out there this isn’t strict Paleo. But that’s why my blog is called MORE Than Paleo! It’s still a better option for a dessert than traditional recipes. And don’t tell me that you aren’t thinking about licking the screen right now. And lets be honest, there is a bit of sugar in this dessert but you really shouldn’t sit down and eat half the pan anyway. That is, if you can resist. And if you need a dessert to take to a barbecue this is a true winner!
My parents have several Pecan trees on their property in Oklahoma and they are providing an abundance of pecans. Fortunately for us, my mom is more than willing to give me as much of these bad boys as I want so currently my freezer is crammed full. Now I’m on a mission for pecan recipes. These are by far my favorite nut and are so much more flavorful than any other. If you don’t like pecans I can only presume you have only eaten ones that have been packaged for far too long and way past their prime.
Pecans are full of minerals and vitamin E which is a powerful antioxidant. They also provide us with the fat our bodies needs for energy and function. Hope you enjoy this recipe and post any changes you make to it.
Now don’t these ingredients just look like they belong together?
The Good Stuff:
- 1.5 cups almond flour
- 1/2 cup pecans, finely chopped
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1 tablespoon vanilla
- Pinch salt
The How To:
- Preheat oven to 350 degrees.
- Combine all ingredients and mix well.
- Line a brownie pan with wax paper. You can also use a loaf pan and make taller bars. That’s what I did for these.
- Press mixture down into the pan on the wax paper. Spread evenly. The crust will be a thin layer and will expand as it cooks.
- Bake for 12- 15 minutes until crust is browned.
The Good Stuff:
- 1 cup of Stout Beer (Of corse I had to use Guinness)
- 1/2 cup grass fed butter or coconut oil (but lets be honest, the butter just tastes better, especially Kerrygolds!)
- 3 cups chopped pecans
- 1 cup palm sugar
- 1/2 cup honey
- 2 eggs, beaten
- 5 strips bacon, cooked 1/2 way and chopped
The How To:
- Bring the stout to a boil and cook down to half.
- Add butter (or oil), pecans, sugar and honey and stir until dissolved and well mixed.
- Let cool slightly and add eggs.
- Spread evenly over crust then sprinkle with bacon.
- Bake roughly 30 minutes until it no longer jiggles. If you are using a loaf pan, it will take longer.
- Let cool then place in the fridge to set before pulling out of the pan. If you try to pull it out too soon, it may start to crumble.
NOTE: Do not overcook your bacon or it will come out chewy when baked on the bars.