High-Protein Salted Caramel Pecan Bars
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Gluten-Free, Vegan-Friendly
Ingredients
Scale
- 1.5 cups almond flour
- 2 scoops (approx. 60g) vanilla protein powder (whey or plant-based)
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1 cup pitted Medjool dates (soaked in hot water for 10 minutes)
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt
- 3/4 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal later.
- In a medium mixing bowl, combine the almond flour, vanilla protein powder, melted coconut oil, and maple syrup. Stir until a crumbly dough forms. Press this mixture firmly and evenly into the bottom of your prepared baking pan.
- Place the pan in the oven and bake for 10 to 12 minutes, or until the edges are just starting to turn a light golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
- Drain the soaked dates and place them into a food processor. Add the almond butter, vanilla extract, and a pinch of salt. Blend on high until the mixture is completely smooth and creamy. If it is too thick, add a teaspoon of water at a time until it reaches a spreadable consistency.
- Spread the date caramel evenly over the baked crust. Sprinkle the chopped pecans over the top of the caramel layer, pressing them down gently with your fingers so they stick to the caramel. Sprinkle the flaky sea salt over the very top.
- Place the pan in the refrigerator for at least 1 hour (or the freezer for 30 minutes) to allow the caramel to set. Once firm, use the parchment paper to lift the bars out of the pan. Slice into 12 even bars using a sharp knife.