SERVES 16
Ingredients
Crust
• ¾ cup almond flour
• ⅓ cup palm sugar
• ¼ cup pecans, toasted and chopped coarse
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 3 tablespoons coconut oil—more if needed to moisten
• ½ tablespoon water
Filling
• ⅓ cup palm sugar
• ⅓ cup honey
• 2 tablespoons coconut oil, melted
• 1 tablespoon bourbon or dark rum or ½ teaspoon rum extract
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 large egg
• ¾ cup pecans, chopped coarse
• Coconut oil for greasing foil
Preparation
1. Adjust oven rack to middle position and preheat oven to 350°F. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil.
2. Pulse flour, palm sugar, pecans, salt, and baking powder together in a food processor until combined (about five pulses). Sprinkle coconut oil over top, add ½ tablespoon of water, and pulse until mixture is pale yellow and resembles coarse cornmeal (about eight pulses). Transfer mixture to prepared pan and press firmly into an even layer using a wide metal spatula. Bake until crust is fragrant and beginning to brown (about 20 minutes), rotating pan halfway through baking. Let cool on wire rack for at least 15 minutes.
3. Whisk palm sugar, honey, coconut oil, bourbon, vanilla, egg, and salt together in a saucepan over medium heat until palm sugar dissolves. Stir in pecans. Spread filling evenly over crust. Bake until top is golden brown (22 to 25 minutes), rotating pan halfway through baking.
4. Let bars cool completely in pan on wire rack for about two hours. Remove from pan using foil sling and cut into sixteen squares. Serve.
