Chocolate Chunk Pecan Squares

by Maggie on December 29, 2010

Bookmark and Share

I think New Years Eve is a little overrated.

I’ve never really been into it.  Even when I was a young, carefree, wild, and single girl I didn’t really enjoy it more than any of the other party nights in my year!  Do I sound like a total party girl?  You know it!

A great New Years Eve these days – I’ve got two little kids who don’t care if I’ve been up late carousing, they still get up bright and early – includes hanging out with people I love and it includes eating a great meal.  And a great meal has to end with a decadent dessert.

I can’t tell you how excited I am about these babies (the squares, not my early rising children).  They are so darn good.  So good, you’ll be eating them and you might even let out a little moan (just like I did when I tested the first one).

I’ve wanted to do the pecan tart thing for a while now.  I didn’t know it was possible to make an egg-free pecan-style tart until I saw (and made) Ricki’s butter tarts.  So I must dedicate these delightful pecan squares to Ricki.  I learned a lot from Ricki in 2010, but the most important thing I learned from her is anything is possible.  A few dietary restrictions shouldn’t stop you from eating incredible food.

Speaking of incredible, here are your egg-free, gluten-free, and dairy-free Chocolate Chunk Pecan Squares.  Yes, chocolate.  Serve these to your guests on New Years Eve and watch them swoon.

Chocolate Chunk Pecan Squares

1 cup sorghum flour
¼ cup arrowroot flour
¼ cup maple syrup
½ cup coconut oil (room temperature)

½ cup maple syrup
½ cup brown rice syrup
3 tbsp coconut sugar
2 tbsp arrowroot flour
2 tbsp ground chia
3 tbsp coconut oil, liquefied
1 cup chopped pecans
½ tsp vanilla
¼ tsp sea salt
¼ tsp baking powder
½ cup chopped dark chocolate

Lightly oil an 8×8 inch pan. Preheat oven to 450 degrees.

Place flour, starch, maple syrup, and coconut oil in food processor.  Pulse until combined.  Press into prepared 8×8 pan.  Bake at 450 degrees for 5-7 minutes.

Combine maple syrup and brown rice syrup with coconut sugar in a small saucepan.  Stir over low heat until coconut sugar is dissolved.  Simmer over medium heat for 3 minutes and set aside to cool.

When sugar mixture has cooled, pour into a large bowl.  Add arrowroot and stir to combine.    Add chia and mix well.  Beat in coconut oil, pecans, vanilla, and salt.  Stir in baking powder and pour into prepared pan.  Sprinkle with chocolate chunks and bake at 350 degrees for 20 minutes.  They will still be jiggly when you pull them out of the oven.  Let cool for 20 minutes and then place in the fridge until set.  They’ll still be a little gooey.  If you’re not after gooey, cook a little longer.

*I also need to send some love to Hallie from Daily Bites.  Haillie posted a recipe for a Maple Pecan Tart which totally got me off my Christmas cookie rear end and playing with tarts.  Thanks Hallie!

You can find this and many more slightly indulgent recipes at Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesdays.
This post is also linked to Gluten-Free Wednesdays.


I’ll be back in 2011