Pecan Pie Protein Bars

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

Serves: 16

Ingredients

• 1 cup Pecan Butter, Or almond butter
• 3/4 cup Vanilla Protein Powder
• 1/3 cup Almond Flour
• 2 Tbsp Coconut Flour
• 3 Tbsp Molasses
• 3 Tbsp Pure Maple Syrup, Or date syrup
• 1 tsp Pure Vanilla Extract
• 1 Tbsp Coconut Oil, Melted
• 1 pinch Sea Salt
• 1 1/4 cup Pecans
• 1/4 cup Pure Maple Syrup
• 1/4 cup Almond Butter
• 1/4 cup Collagen, Optional
• 1 Tbsp Ghee, Or coconut oil
• 1/4 cup Mini Chocolate Chips, Semi-Sweet

Process

1. Combine your dough ingredients together until smooth.
2. Press into 8×8 pan lined with parchment paper
3. Refrigerate while you make your top layer
4. 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
5. Pour overtop your protein base layer
6. Sprinkle with mini chocolate chips and flakey sea salt
7. Freeze for 1 hour for easy cutting
8. slice into 16 squares (mine are bad shape for photos, but these are pretty dense and filling. Small squares is the perfect portion)
9. 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

Pecan Pie Protein Bars!

Print Pin Rate

Prep Time: 15 minutes minutes

Servings: 16

Ingredients

• 1 cup Pecan Butter Or almond butter
• 3/4 cup Vanilla Protein Powder
• 1/3 cup Almond Flour
• 2 Tbsp Coconut Flour
• 3 Tbsp Molasses
• 3 Tbsp Pure Maple Syrup Or date syrup
• 1 tsp Pure Vanilla Extract
• 1 Tbsp Coconut Oil Melted
• 1 pinch Sea Salt

Pecan layer

• 1 1/4 cup Pecans
• 1/4 cup Pure Maple Syrup
• 1/4 cup Almond Butter
• 1/4 cup Collagen Optional
• 1 Tbsp Ghee Or coconut oil
• 1/4 cup Mini Chocolate Chips Semi-Sweet

Instructions

• Combine your dough ingredients together until smooth.
• Press into 8×8 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