Pecan Pie Protein Bars! (Edit recipe)

These babies taste JUST like a gooey pecan bar, but with a high protein base that has that perfect bar, cookie dough consistency!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	333
Fat:	24 g
Carbohydrates:	18 g
Protein:	14 g
Cholesterol:	2 g
Sodium:	129 mg
Fiber:	4 g
Sugars:	12 g
Calculated per serving.

by colleenshealthylife

Serves: 16

Ingredients

1 cup Pecan Butter, Or almond butter
.75 cup Vanilla Protein Powder
.33 cup Almond Flour
2 Tbsp Coconut Flour
3 Tbsp Molasses
3 Tbsp Pure Maple Syrup, Or date syrup
5 tsp Pure Vanilla Extract
1 Tbsp Coconut Oil, Melted
1 pinch Sea Salt

Pecan layer

1.25 cup Pecans
.25 cup Pure Maple Syrup
.25 cup Almond Butter
.25 cup Collagen, Optional
1 Tbsp Ghee, Or coconut oil
.25 cup Semi-Sweet Mini Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine your dough ingredients together until smooth.
Press into 8x8 pan lined with parchment paper
Refrigerate while you make your top layer
On stove combine combine almond butter, ghee, and maple syrup, stirring until fully mixed. Remove from stovetop and stir in collagen. Once dissolved, add in pecans and coat well
Pour overtop your protein base layer
Sprinkle with mini chocolate chips and flakey sea salt
Freeze for 1 hour for easy cutting
slice into 16 squares (mine are bad shape for photos, but these are pretty dense and filling. Small squares is the perfect portion)
Keep stored in the fridge!

Notes

If your nut butter is very drippy you probably won't need the coconut oil, however if it's not a fresh jar with that drippy nut butter on top you'll want the coconut oil