5 star :: paleo gluten free
Crust:
1/2 cup sweet potato
2 T egg powder
2 T coconut milk powder
2 teaspoon vanilla extract
2/3 cup coconut flour
1/4 cup tapioca flour
1/4 teaspoon salt
5 drops stevia
1/2 t almond extract
1/2 t vanilla
Filling:
1/2 cup melted ghee and/or coconut oil
1/3 cup sweet potato
1 large egg
2/3 cup coconut sugar or brown sugar
3 teaspoons vanilla extract
2 tablespoons unsweetened almond milk
2 1/2 cups chopped pecans
1/8 teaspoon salt
Optional: pink Himalayan sea salt
Instructions
Preheat Oven to 350 Degrees
Prepare an 9x6 Baking Pan with parchment paper and spray the pan and parchment with cooking spray. It’s very important to prevent sticking.
Mix together the crust ingredients. It will seem loose, but trust that the coconut flour is like a sponge and it will quickly form a dough you can press in the pan.
Press your dough into your prepared pan. Poke it lightly with a fork, but do NOT go through the crust completely.
Bake at 350 degrees for 8 minutes. Take it out and allow it to cool while you make the filling.
Mix egg, sweet potato, coconut sugar and vanilla. Whisk constantly for about 4-5 minutes.
Over medium heat, in a medium pan heat your ghee. Add egg mix slowly whisking until incorp. Then whisk 4-5 min while it thickens.
Let the mixture come to a low boil for one minute so all the sugar dissolves. It’s very important that you whisk constantly because sugar burns fast. The mixture will be slightly thicker like applesauce.
Take it off the heat and add in the almond milk, pecans and the 1/8 teaspoon of salt. Stir it together and make sure your crust is cool to the touch. about 10 min.
Pour the pecan mixture into the crust and bake at 350 for 15-17 minutes. Note: the mixture will cook down in the oven and thicken. You want to see bubbling and the pecans poke through the top.
Sprinkle the top with the sea salt (if using) to enhance the sweet and salty nuttiness of these bars. Allow the bars to cool on the counter for 1 hour. Refrigerate for at least 2 hours before you cut it.
Based on 2 recipes combined and adjusted to be even more healthy with resistant starches and less natural sugar.
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