MAPLE PECAN BARS
Thank you Oster for Sponsoring this post and allowing me to share this delicious recipe.
MAPLE PECAN BARS 😍🍁 Oatmeal cookie base, creamy date caramel filling ( added-sugar free!) and topped with maple glazed pecans 🤤 A total showstopper for Thanksgiving, Friendsgiving or just for you! They are gluten-free, dairy-free, vegan friendly and made with a single kitchen appliance — Oster Pro Blender with Texture Select Settings and Food Processor Attachment – Both a blender and food processor allowing you to create the most incredible textures 💁🏻♀️ Available Target 🎯 Grab the full recipe below ✨
Cookie base:
2 cups gluten-free rolled oats
6 medjool dates, pitted
2 tablespoon collagen powder (can sub oats)
I/3 cup coconut oil, melted and cooled
1/2 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
Date Caramel Filling:
2 cups soaked and pitted medjool dates
3 tablespoons nut milk
1/4 cup coconut oil, melted
1 teaspoon cinnamon
1 teaspoon vanilla extract
Maple Glazed pecans:
1 cup pecans
1/4 cup maple syrup
1 teaspoon cinnamon
Directions:
1. Preheat oven 300.
2. For the cookie base, place the food processor attachment on Oster Pro Blender with Texture Select Settings. Add all ingredients, and pulse together until a thick paste forms.
3. Press cookie base onto the bottom of a 8×8 in pan lined with parchment paper. Press down with hands or bottom of a clean bottle.
4. Bake for 10 minutes. Cool and set aside.
5. For the pecans, in a small bowl mix maple syrup, pecans and cinnamon. Spread the pecans into an even layer on a parchment paper line baking sheet.
6. Bake on the middle rack for 15 to 16 minutes, flipping halfway, until golden and caramelized. Set aside
7. For the filling, place the blender attachment onto the base. Blend all ingredients together until a smooth paste forms (you may add more almond milk if too thick).
8. Spread on top of cookie base. Top with pecans and more maple syrup.
9. Freeze for 10 minutes then cut into bars and enjoy!
Xo,
Adriana