Vickys Pecan Pie Bars, Gluten, Dairy, Egg & Soy-Free

• 2 tbsp milled flaxseed
• 8 tbsp water
• 350 grams ground almonds
• 2 tbsp coconut oil
• 1 tsp arrowroot powder
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 20 dates, pitted and soaked to plump up
• 4 tbsp milled flaxseed
• 8 tbsp water
• 120 ml maple syrup
• 1 tsp vanilla extract
• 200 grams chopped pecan nuts

1. Preheat the oven to gas 4 / 180C / 350F and line an 11" x 7" tray with parchment paper
2. Mix the water and flax from the base ingredients together and set aside to thicken
3. Put the flax mixture along with the rest of the base ingredients into a bowl and combine to form a dough
4. Press the dough evenly into the bottom of the dish and bake for 15 to 20 minutes until slightly golden
5. Meanwhile, make the flaxseed/water mix and set aside as before then put that plus the other topping ingredients (minus the pecans) in a blender and puree together
6. Spread the topping over the baked base, sprinkle the chopped pecans over and bake for a further 25 - 30 minutes
7. Let cool then cut into even slices and enjoy!

flaxseed, water, ground almonds, coconut oil, arrowroot powder, vanilla, salt, dates, flaxseed, water, maple syrup, vanilla, nuts

Taken from cookpad.com/us/recipes/366231-vickys-pecan-pie-bars-gluten-dairy-egg-soy-free (may not work)