Maple Pecan Chocolate Gingerbread Bars (Vegan + Keto)

Heyyyy I told y’all already I wasn’t quite done with the holiday desserts. So here ya are!
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I got to bring these to my sister’s house after thanksgiving and was happy to be able to share a dessert with her husband who follows a keto diet. But, these are delicious whether you follow keto or not. By the way you can sub out the maple syrup for real maple syrup if that’s more your style. I just like to keep things mostly sugar free over here. But you do you! There is no right or wrong. There is only what works for you! I tagged the brands I use and recommend below, but use what you have. Tag me on instagram @thedailykale if you make them!

Maple Pecan Chocolate Gingerbread Bars
Recipe by The Daily Kale

Ingredients:

Base layer:
1/3 cup almond flour
1 scoop @foursigmatic vanilla protein
3 tbsp. maple syrup (@choczero) (*use dicount code 'Thedailykale' on their website!)
3 tbsp. coconut oil (melted)
1 tbsp. almond butter
Pinch of salt
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

Maple pecan butter:
1/2 cup pecans
2 tbsp. maple syrup (@choczero)
Pinch of salt
1 tbsp. coconut oil (melted)

Chocolate fudge topping:
1 cup chocolate chips (@lilys_sweets )
6 tbsp. coconut cream
1 tsp coconut oil

Topping:
1/2 cup chopped pecans
+ 1 tbsp. maple pecan syrup @choczero for drizzle on top

Directions:
Preheat oven to 350.
For the base layer mix all dry ingredients together then add in the wet ingredients and stir until combined. Line a loaf pan with parchment paper and spray with coconut oil. Press the base layer into the bottom of the pan evenly filling it all out.
Bake base layer for 15 min.

While that is baking make the pecan butter. Just add everything to a blender and blend for a few minutes until it becomes a nut butter consistency. Once the base layer is done and is completely cool, spread the pecan butter evenly on top.
Place in the freezer for about 15 minutes.

​Mean while make the chocolate topping. Using a double boiler method mix all the ingredients together until you get a beautiful creamy, fudge-y chocolate consistency.
Place that evenly on top. Press in the chopped pecans on top and add more syrup if you’d like. Then put back in freezer to set for about 15 minutes. Store in the fridge in an air tight container. Enjoy! ✨