I’m willing to bet you’re pretty familiar with the craziness that begins November 1st, especially the few days before Thanksgiving. Grocery shopping with a thousand other procrastinators, decorating the Thanksgiving table, cleaning the house to the point that even Mr. Clean would be proud, and preparing as many dishes as possible ahead of time.
Growing up, I remember my mom pre-making and preparing several dishes the day before Thanksgiving. To this day, we usually spend the Wednesday before-hand baking, prepping.. and truth be told, drinking a little wine. This year is no exception and I can’t wait!
Included in all the Thanksgiving prep is my search for the perfect recipes. In our household, we usually stick to the same basics: oven-roasted turkey, Grandma’s stuffing recipe, and cherry smash to sip on. However, there’s always a little room to play with the appetizers and desserts. We like to mix it up and try out some new tasty recipes each year!
Make-Ahead Paleo Pecan Pie Bars
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 large egg
- 1/4 cup honey
- 1/4 cup coconut oil
- 1/4 cup almond milk
Pecan Filling
- 2 cups pecans chopped
- 1/4 cup honey
- 1 large egg
- 1 tbs cinnamon
- 1 tbs vanilla extract
Instructions
- Preheat oven to 350 F. Line an 8x8 glass baking dish with parchment paper.
- Combine all ingredients for the crust in a large bowl. Mix until crumbly.
- Evenly and gently press the crust mixture into the parchment paper.
- In a large bowl, combine all ingredients for the filling. Pour the filling on top of the crust and spread evenly.
- Bake for 15-20 minutes. Allow to cool completely before cutting.
- If you're feeling adventurous, serve with vanilla ice cream or whipped cream.
