Pecan Pie Bars
Serves: 8
Happy Tuesday! I hope you had a great start to your week yesterday! I know I did! The weather was warm (64 degrees) and I discovered a brand new Trader Joe’s only 5 minutes away from my house!! That is like Christmas for me!! What more could a (food) shopaholic ask for?! Other than maybe a Whole Foods the same distance? ? Hey, I can wish, can’t I? I mean the 15 minute drive to Whole Foods now just kills me! haha
So, if you didn’t know, I have a slight ok, MAJOR obsession with all things Thanksgiving and Christmas related (except decorations for these holidays in July)! Some of those holiday related things would be pumpkin, apple, pecans, cranberries, squash, etc. So, if you happen to start noticing a trend going on, that will explain it! Yes, I am going to give you a mega dose of healthy holiday recipes that you can enjoy! So, when it starts to become too much, just shout at me and I will give you a tropical recipe or something ?
This traditional, sugar and butter filled dessert has been tamed down by a million and includes neither of the two ingredients. Yet, it still gives you that warm, comforting pecan pie flavor, but without the guilt! I hope you enjoy them….I know I did one, two, three times the day I made them! Woops!Thank goodness for those long marathon training runs…..otherwise you would be seeing those 3 bars not only on my website but also on my thighs! ? Remember, portion control folks! Why haven’t you reminded me about that lately?
Fit Ingredients
Crust
- 1/2c + 1tbs (63g) coconut flour
- 1/4c + 2tbs (22g) reduced fat shredded coconut
- 2 tsp baking stevia
- 1 large egg
- 1 egg white (or 34g liquid egg whites)
- 1/4c (56g) 0% greek yogurt (I used fage)
- 1/2 tsp butter extract
- 1 tsp pure vanilla extract
Pie
- 1c (245g) liquid egg whites (or 7 egg whites)
- 3/4c sugar free maple syrup (can sub regular)
- 1/2c (112g) apple sauce
- 1 tbs pure vanilla extract
- 1c (186g) pecan halves
- Stevia (you can add more if you feel the maple syrup isn’t sweet enough. I did not add anymore)
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- 11×7 in baking pan
- non stick spray
- food processor
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Directions
1. Pre heat your oven to 350 degrees.
2. Spray your pan with non stick spray.
3. Add your coconut flour, shredded coconut and stevia to your food processor. Pulse 1-2 times.
4. Add your egg, egg white, greek yogurt, butter and vanilla extracts. Pulse until a dough forms. (The dough will be slightly crumbly)
5. Press the dough into the bottom of your pan.
6. Bake for ~12 minutes or until slightly golden brown.
7. While the crust is baking, in a bowl combine all of the ingredients for the pie: egg whites, maple syrup, vanilla and butter extracts and apple sauce in a bowl. Mix well.
8. Mix your pecans into your bowl of pie ingredients.
9. When your crust is done baking, pour the egg and maple syrup mixture over the crust.
10. Return the pan to the oven and bake for ~ 70 minutes.
11. Allow the bars to cool completely.
12. Refrigerate them for 4-6 hours before slicing.
13. Serve with a dollop of sweetened greek yogurt!
So how did they turn out? AMAZING!! I think they speak for themselves when I say I had 3 in one day! Not by accident either! They had all the same flavors of a regular pecan pie, but without any of the unhealthy junk in them! This is one recipe you can bet will be on my Thanksgiving dessert table this year!
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Nutrition: (per 1 out of 8 bars)
Calories: 184.3, Protein: 7.6g, Carbs: 11.9g, Fat: 12.5g (3g Saturated), Sodium: 123mg, Fiber: 5g (Net Carbs: 6.9g)
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