Paleo Pecan Pie Bars
[Vegan, Gluten-Free]

To Make the Shortbread Crust:

1. Line a 9x9-inch baking pan with parchment paper or foil and preheat the oven to 350°F.
2. Then, in a large mixing bowl, add the dry ingredients and whisk together.
3. Thereafter, add the wet in a medium bowl and whisk together.
4. Add the wet ingredients to the dry ingredients and stir it until just incorporated.
5. Evenly press the dough into the prepared baking pan and pierce the dough about every two inches with a fork to prevent puffing during baking.
6. Bake the crust for about 9 minutes or until it is lightly brown around the edges and set.
7. Allow the crust to cool while you make the filling.

To Make the Filling:

1. Start by pureeing the pitted dates and warm milk in a small food processor. Pulse the mixture a few times and then blend until smooth, scraping down the sides as necessary. (*If your dates are really hard you might want to soak them in hot water for about 15 minutes beforehand to soften them for easier blending).
2. Then, in a medium saucepan, over medium-high heat, add the maple syrup, coconut oil, and salt, bringing it to a boil. Once boiling, turn the temperature down to medium and allow it to simmer for about 3 minutes, whisking frequently.
3. Next, add the flax egg and date mixture and whisk together, allowing it to simmer for 2-3 minutes.
4. Remove the saucepan from the heat and whisk in the vanilla and stir in the toasted pecans, coating evenly.
5. Pour the pecan/date mixture over the crust and spread it out evenly, pressing down a bit.
6. Bake for about 20 minutes, or until the top is set and no longer glossy and the sides are caramelized.
7. Allow the bars to cool for about 20 minutes then transfer them to the fridge to set for at least two hours before cutting.