°1 ¼ cup almond flour
°2 tbsp. tablespoons melted coconut oil
°2 tbsp. maple syrup
°Pinch of salt
°1/4 cup coconut oil
°1/4 cup maple syrup
°3 tbsp. tablespoon creamy almond butter
°1 C. vanilla extract
°1 cup pecans
°3/4 cup semi-sweet chocolate chips or dark chocolate
°1 1/2 tsp. coconut oil
Preheat oven 350 degrees F.
Roast the pecans on a baking sheet for about 10 minutes, turning halfway through cooking. Let rest and roughly chop.
Prepare the crust. Place parchment paper in a loaf pan / banana bread (9×5) with a little coconut oil so that it sticks well. In a bowl, combine all the ingredients for the crust and mix well. Transfer to the pan and press down firmly with your fingers. Bake for 10 minutes and let rest for 10 minutes.
Make the caramel sauce. In a small pot, combine the ingredients and cook for about 3 minutes. Mix well. Pour the caramel sauce over the crust.
Add the pecans and mix well. Place in the freezer for 20 minutes.
For the chocolate sauce, melt the chocolate and the coconut oil in a small bowl in the microwave for 30 seconds-1 minute. Pour the chocolate sauce over the pecans. Freeze 20 minutes.
Remove from the freezer and let rest for 5 minutes before unmolding. Cut into 8 equal bars. Store in the fridge.