Caramel Pecan Bars
Ingredients For Crust
raw unsalted cashews
unsweetened shredded coconut
coconut oil, melted
coconut nectar or honey
Ingredients For Caramel Filling
1/2 to 1
Directions For Crust:
Line an 8X8-inch pan with parchment paper and set aside.
Add all ingredients to a food processor.
Process until a ball forms or when crust sticks together when pinched.
Transfer crust to the prepared pan.
Using a spatula press crust into the pan.
Place in the freezer to set while you make the caramel.
Directions For Caramel Filling:
In a small pot, add dates, water, vanilla and maple syrup. Cook over medium-high heat until the dates are soft.
Cook over medium-high heat until the dates are soft.
Remove from the stove top and allow to cool slightly.
Transfer filling to a high speed blender.
Blend until smooth, transfer back to the pan or to a bowl and add the chopped pecans.
Remove the crust from the freezer and layer the caramel filling over the crust.
In a single layer add pecan halves and place back in the freezer to set for at least an hour.