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chocolate pecan pie bar with freshly milled flour in the center of a pan

Chocolate Pecan Pie Bars Made With Fresh Milled Flour

These chocolate pecan pie bars made with fresh milled flourhave a dairy-free shortbread crust and are topped with a chocolatey, caramelly,pecan filling - without using corn syrup! They're a decadent dessert and a easyto make. This recipe is perfect to bake for loved ones during this holidayseason...or anytime!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Servings 9 bars

Ingredients
  

Crust

  • 1 1/4 cup flour (mill 160 grams of soft white wheat berries) reserve 1.5 tablespoons of flour for the filling
  • 2 tbsp pure mayple syrup
  • 1/4 cup melted and cooled coconut oil

Pecan Pie Filling

  • 3/4 cup brown sugar light or dark
  • 1.5 tbsp flour from the reserved crust flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp melted and cooled coconut oil
  • 1 tsp vanilla
  • 1.5 cups pecans halfs or pieces, can use raw or roasted
  • 3/4 cups chocolate chips semi-sweet or dark chocolate

Instructions
 

  • Preheat the oven to 350 degrees and line a 8x8 inch pan with a piece of parchment paper.
  • Next, mill your wheat berries into a large bowl (reserve 1.5 tablespoons of milled flour) and then combine with 1/4 cup of melted coconut oil, and two tablespoons of pure maple syrup. Use your fingers (I think this works best) or a wooden spoon to combine until it feels like sand.
  • Press dough into the baking pan and bake in the center of the oven for 10 minutes. 
  • While your crust is baking, whisk together 3/4 cup of brown sugar, 1.5 tablespoons of flour, 1/2 tsp baking soda, 1/2 teaspoon salt, 2tablespoons of coconut oil, 2 large eggs, and 1 teaspoon of vanilla until well combined. If you prefer, you can add all of these ingredients to a bowl of a stand mixer and mix with a paddle attachment for about two minutes. 
  • Take the crust out of the oven and sprinkle the pecans and chocolate chips on the bottom. Pour the filling over the pecans and chocolate chips and bake for 20-25 minutes until golden brown and the middle doesn't jiggle. 
  • Let cool for at least two hours to let the filling set. 

Notes

  • Don't forget to reserve some flour once milled for the filling!
  • Fresh-milled flour recipes generally do better if you let the batter sit so the flour can absorb the liquid. For this crust, it doesn't seem to make a difference so don't worry about it.
  • Make sure that the filling isn't jiggly in the middle. It will be bubbly but it shouldn't move around.
  • For a little bit rich flavor you can use roasted pecans. 
Keyword fresh milled flour, freshly milled flour, pecan pie bars