MaplePecan Squares

Autumn. My favourite. MaplePecan Squares seemed appropriate (& delicious). Laid the chocolate on pretty thick & tossed in some cacao nibs. I know, AND that creamy centre – yum. This one makes a great treat to store in the freezer for when company stops by, or a craving strikes. SO autumn. The trees just seem to know, don’t they?! Sunday arrives, and BAM. My car is covered in leaves like a confetti bomb went off. The first thought I had was…did I pick up ALL the pup nuggets yesterday? I’m usually on top of things, but Max is a ‘walker’ so it’s not easy pickings. I like to refer to it as ‘bread-crumbing’ – not to be confused with ‘breadcrumbing’. Until I have a chance to rake, it’s walk at your own risk. It definitely doesn’t help that most of the apples fell this weekend too. Yikes. Well, there’s a reason I love my Hunter boots SO much. Easy cleaning. Watch your step – xx

MaplePecan Squares
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
This one makes a great treat to store in the freezer for when company stops by, or a craving strikes.
Course: snack, sweet treat
Cuisine: *plant based + gluten free
Keyword: pecan, maple, squares
Servings: 20 bars
Author: thecrimsonsink
Ingredients
Crust
  • 1&1/2 cups raw pecans
  • 1 cup soft medjool dates, pitted
  • 1/3 cup + 1tbsp ground flaxseed
  • 3/4 tsp sea salt
Filling
  • 1 cup raw cashews *soak for at least 2hrs in water, then drain
  • 1/3 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
Topping
  • 1 cup non-dairy chocolate chips
  • 2 tsp coconut oil
  • 2 tbsp cacao nibs
  • whole raw pecans
Instructions
Crust
  1. Combine all ingredients into a food processor or high speed blender. Pulse until crumb-like and will stick together when pinched. Line a 9x9inch baking sheet with parchment paper. Pour the crust mixture onto the prepared baking sheet. Spread the mixture out evenly and push down firmly setting the crust into place. Refrigerate while preparing the filling.
Filling
  1. In a high speed blender, add the cashews, coconut oil, maple syrup, vanilla, and sea salt. Blend on high until smooth and creamy. Remove the crust from the refrigerator. Pour the filling on top of the crust. Slide the baking sheet back & forth a fews times to even out the filling, and then smack it against the counter to remove any air bubbles. Cover with plastic wrap and place in the freezer for at least 1hr.

Topping
  1. Using a double boiler over med./low heat, add the chocolate chips and coconut oil. Stir while the chocolate and oil melt. Once melted, remove from heat and add the cacao nibs. Remove the baking sheet from the freezer. The filling should be firm to touch - frozen. Pour the melted chocolate over the filling. Again, slide the baking sheet back & forth a few times to evenly spread out the chocolate. Tip the baking sheet if needed to get the chocolate into the corners and edges. 

    Once the chocolate is evenly spread out covering the filling, take the raw pecans and drop them into the soft chocolate - give a slight push on the top of the pecans to secure them into place while the chocolate cools.

  2. Place back into the freezer for at least 1-2hrs. Once frozen, remove and allow to thaw just enough to cut through the chocolate, but not enough that the filling is soft - took mine about 15mins to get to the perfect temperature for a clean cut. A sharp thin knife works best. Make all your 'cuts' at this time. Once cut, lift by the parchment paper to get the bars out of the baking sheet. Separate & enjoy. Store in the freezer. Good for about 1month.

Recipe Notes

~ If your medjool dates are quite dried out (white crystallized spots & firm), soak them in hot water for about 15-20mins, or until they soften up.

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