Vegan /Paleo Pecan Bars

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Feasting on Fruit.

INGREDIENTS

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For crust

• 1 1/2 cups (180g) chopped pecans
• 1 cup (70g) unsweetened shredded coconut
• 8–10 (150g) pitted medjool dates

For filling

• 12 (200g) pitted medjool dates
• 1 1/4 cup (300g) plant-based milk made with the NutraMilk (I used almond milk)
• 3 tbsp. arrowroot starch (you can sub cornstarch or tapioca starch)
• 1 tsp. vanilla extract
• 1/4 tsp. sea salt
• 1 1/2 cup (150g) pecan halves

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Preheat the oven to 350F.
• For the crust, combine all the ingredients in the NutraMilk and process until sticky and clumpy.
• Press firmly into a square pan (8×8″) lined with parchment paper. Set aside.
• For the filling, add the medjool dates, milk, arrowroot, vanilla, and salt to the NutraMilk and press ¨Mix¨ until smooth.
• Add 1 cup of the pecan halves and Mix for a few more seconds.
• Spread on top of the crust. Sprinkle the remaining 1/2 cup of pecans on top and press them in lightly.
• Bake for 35-40 minutes at 350F or until the pecans on top are golden brown.

• Remove from the oven. Cool. Then refrigerate overnight.
• Slice into squares and enjoy! Keep leftovers in an airtight container in the fridge for up to a week.