PALEO SALTED CARAMEL PECAN SQUARES

INGREDIENTS: For the Shortbread Crust

◗ ¾ cup pecans

◗ 3 tbsp coconut flour

◗ ¼ cup arrowroot starch ◗ Pinch of salt

◗ 3 tbsp cold pressed coconut oil

◗ 1 tsp vanilla extract

◗ 3 tbsp maple syrup

For the Salted Caramel Pecan filling

◗ 1½ cup pecan roughly chopped

◗ 2 tbsp coconut milk

◗ ½ tsp Malden sea salt

◗ 1 tsp vanilla extract

◗ 1/3 cup coconut oil

◗ ¾ cup coconut sugar

◗ 1 tsp arrowroot starch

◗ 3 tsp Maple syrup

METHOD

◗ Preheat the oven to 1600 C.

◗ To make the shortbread dough, put the pecans in a food processor and grind them to a flour consistency. It should look like any other nut flour. Add the remaining ingredients and pulse to combine. Wrap the dough in a cling film, and store in the fridge for 30 minutes, until firm.

◗ Roll the dough until ¼ inch thick. Transfer it to a 4 X 6 baking tray. Bake for 14-16 minutes until golden. Remove from the oven and cool. While it cools, make the filling.

◗ For the filling, toast the pecans for eight minutes. Remove and cool. Place the remaining ingredients in a non-stick pan over medium heat and whisk constantly for four to five minutes., until the sauce looks thick, smooth and golden-brown.

◗ Bake it for another 15 minutes at 1600 C. Let it cool for at least an hour before cutting it up into squares.