Ingredients
Crust*
- 3/4 cups pecans, chopped
- 3/4 cups walnuts, chopped
- 1 cup unsweetened shredded coconut
- 6 pitted medjool dates
Filling
- 8 pitted medjool dates
- 1 1/4 cup non-dairy milk (I used organic oat milk, sub almond milk to make it more paleo)
- 3 tbsp arrowroot starch
- 1 tsp organic pure vanilla extract
- 1/8 tsp pure maple extract
- 1/4 tsp sea salt
- 3/4 cups pecans, halves
- 3/4 cups walnuts, chopped
Instructions
- Preheat the oven to 350F.
- For the crust, combine all the ingredients in a blender or food processor and blend until sticky and clumpy.
- Line 8×8″ pan with parchment paper.
- Press crust firmly into a square pan (8×8″) and set aside.
- For the filling, blend the medjool dates, milk, arrowroot, vanilla, and salt until smooth.
- Add 1/2 cup of the pecan halves and 1/2 cup of the walnuts and pulse them in.
- Pour filling on top of the crust and spread evenly.
- Sprinkle the remaining 1/4 cup of pecans and 1/4 cup walnuts 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. Let cool completely, then refrigerate overnight.
- Slice into 16 squares and enjoy!
- Prep Time: 20
- Cook Time: 35-40 mins