Crunchy High Protein Pecan Bars
For the base:
200g almond meal
100g plain flour
Pinch of salt
120g organic butter - room temperature
For the topping:
100g chopped pecans
1/2 cup coconut sugar
1 teaspoon vanilla essence
2 tablespoons coconut oil - melted
1/3 cup maple syrup
Pre-heat over to 160 degrees celsius.
Line a 8 x 8 inch brownie tin with baking paper.
To make the base: Place all base ingredients in a processor and pulse to combine.
Pour into the brownie tin and press in firmly. Set aside.
To make the topping: Place all topping ingredients into a bowl and mix well.
Pour over the base.
Bake for approximately 30 minutes.
Remove from the oven and allow to cool slightly before removing from tin and chop into eight slices.
Best stored in the fridge for up to five days.
Per serve (58g) / Per 100g
Energy (Kj): 1130/1940 | Protein (g): 7.8/13.4 | Fat (g): 21.2/36.6 | Saturated Fat (g): 7.7/13.3 | Carbohydrates (g): 10.4/18 | Sugar (g): 5.6/9.7 | Sodium (g): 38/66