Pecan Pie Shortbread Bars
Recipe by: Natalie Shively | @nataliejoshively
Ingredients
Shortbread Crust:
1 1/2 cups (168g) almond flour
1/3 cup (40g) coconut flour
1/4 tsp salt
1/4 cup (80g) maple syrup
1/3 cup (65g) coconut oil
Sweet Potato Pecan Filling:
2 Tbsp (30ml) almond milk
1/4 cup (80g) maple syrup
2/3 cup (90g) coconut sugar
1/3cup (65g) coconut oil
2 Tbsp (15g) tapioca starch
1 tsp vanilla
1/4 tsp salt
2 cups (240g) pecan halves
Directions
Preheat the oven to 425°F. Use a fork to poke holes in all sides of the Bako Sweet potato, and place on a foil-lined pan. Bake for 45-50 minutes until fork-tender. Slice open and allow to cool.
Reduce the oven temperature to 350°F and line an 8×8″ baking pan with parchment paper.
Combine all the crust ingredients in a mixing bowl, and mix with a pastry blender or fork until moist and clumpy.
Press into the bottom of the prepared pan, and bake for 15 minutes at 350°F until the edges are golden brown. Set aside to cool while you prepare the filling.
Scoop out the sweet potato flesh (you should get about 150g) and blend with the almond milk to create a puree (it doesn’t have to be perfectly smooth!).
In a medium saucepan, combine the coconut sugar, maple syrup, coconut oil, tapioca starch, vanilla, and salt. Bring to a boil over medium-high heat, boil for 2-3 minutes, whisking constantly, then remove from the heat.
While the mixture is still hot, whisk in the sweet potato puree. Stir in the pecans.
Pour this mixture on top of the crust, and smooth evenly. Bake for 20-22 minutes at 350°F.
Cool completely before slicing into squares. Serve with a sprinkle of flaky salt if desired.
Store leftovers in an airtight container in the refrigerator.
