A Rich, Decadent, and Gooey Pecan and Chocolate Filling on Top of a Chewy Coconut Macaroon Crust...Mouth-Watering and Only 86 Calories and .9 Net Carbs Per Square!
This dessert creation of mine is the ultimate decadent treat. As you all probably already know, I LOVE coconut. I happen to love chocolate just as much. Throw in some pecans, and I'm in heaven. The flavor combo of these three delicious ingredients is off the charts! I set out to create a dessert bar with these flavors that was a textural delight. Mission accomplished! I decided to make a coconut crust that mimicked the chewy texture of a macaroon. Next, I created a filling somewhat reminiscent of a pecan pie filling. It is sweet and gooey and absolutely overflowing with pecans and chocolate. Once baked, the mixture forms a thin crackly layer on top of all that gooiness. Just amazing. These bars take flavor and texture to a whole other level. Make them NOW. You'll thank me later! They are also sugar-free, gluten-free, dairy-free, keto, paleo, and vegetarian.
Low-Carb Coconut Macaroon Bottom Chocolate Pecan Bars
Makes 25 2x2 inch squares
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Ingredients:
For the coconut macaroon crust:
1 C unsweetened shredded coconut
1/2 C Swerve Confectioners
1/4 C almond flour (I use Blue Diamond finely ground almond flour)
1/4 tsp salt
2 large egg whites
1 tsp vanilla bean paste (I love Nielsen-Massey pure vanilla bean paste)
For the chocolate pecan filling:
2 large eggs
1 C Swerve
2 Tbsp almond flour
1 tsp vanilla bean paste
1/4 tsp salt
1 Tbsp coconut oil, melted
1 C pecan pieces
1/2 C sugar-free dark chocolate chips or chopped dark chocolate (I used a combination of ChocZero dark chocolate chips and chopped ChocZero dark chocolate squares for this recipe)
Directions:
Preheat your oven to 325 degrees and line a 9x9 inch square cake pan with parchment, leaving excess on the sides. This will make it really easy to lift the bars out of the pan. I use two pieces of parchment going in both directions, so the entire bottom and sides of the pan are covered. Spray the parchment with coconut oil and set aside.
Next, make the coconut macaroon crust by combining the shredded coconut, Swerve confectioners, almond flour, and salt in a medium bowl. Add the egg whites and vanilla and stir to thoroughly combine. Pour this mixture into your prepared cake pan and press to evenly cover the bottom of the pan. Set aside.
Make the filling using the same bowl you made the crust in. First, crack the eggs into the bowl and whisk together with a fork. To the eggs, add the swerve, almond flour, vanilla bean paste, and salt and stir to thoroughly combine. Add the melted coconut oil and stir again. Finally, add the pecan pieces and chocolate chips or chopped chocolate and mix well to evenly distribute throughout the mixture.
Pour the filling on top of the crust and bake for 20 minutes. The bars will be slightly golden around the edges. Remove from the oven and cool in the pan on top of a wire rack for 10 minutes. Using the excess parchment, lift the bars out of the pan and place directly on the wire rack, still on top of the parchment, to cool for a few more minutes. Due to the crackly texture on the top of these bars, they are easier to cut while still a little warm. Serve warm or at room temperature. These are best kept in the refrigerator for the first 4 days and then transferred to the freezer. Just pop in the microwave to thaw or warm-up! Enjoy!
Follow along with my pictures below!
This is what the crust should look like when it's pressed evenly into the pan.
Next, top the crust with the filling. Now it's ready for the oven!
The baked bars cooling in the pan.
TO DIE FOR!!!
Leave a comment below if you give these rich bars a try. I'd love to know how they turned out for you!
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