Vanilla Toffee Pecan Pie Bars

GF DF RSF LC
Serves: make 10 bars

Ingredients: 

FOR THE BASE
1 cup coconut flour
1/4 cup melted coconut oil or grass-fed butter
1/4 cup maple syrup or sugar-free maple syrup for low-carb
1 teaspoon vanilla extract

FOR THE VANILLA TOFFEE PECAN FILLING
1 cup melted coconut oil
1/2 cup maple syrup or sugar-free maple syrup for low-carb
1 cup Locako Vanilla Toffee Collagen Creamer
2 cups pecans
1 cup smooth peanut butter
1/4 teaspoon salt

Method: 

Get started by preheating your oven to 180°C and line a 22 cm square cake tin with baking paper.

For the golden shortbread base, combine the ingredients in a bowl and mix well to combine. Spoon into the cake tin and use your fingers to flatten and press into the sides so it is nice and even. Bake for 8-10 minutes or until golden brown. This is a good time to get onto your vanilla toffee peavy filling.

In a saucepan over medium heat, melt down the coconut oil and maple syrup and whisk together until well combined. Whisk in the Locako vanilla coffee collagen creamer until well incorporated and it begins to thicken. Add the pecans and once everything is lovely and thick and well combined. Remove from the heat and stir through the peanut butter. Pour out onto your pre-cooked short bread base.  

Transfer to the fridge to set firm and then slice into 10 bars and enjoy chilled.

Store in an airtight container for up to 14 days in the fridge or 3 months in the freezer.