Strawberry Pecan Dessert Bars
Hey hey!!! Even though we’re still definitely in a state of non-normal d/t COVID-19 and many of us have had to cancel trips we’ve been looking forward to for months, the good news is that no matter what… it’s still a HOLIDAY WEEKEND! For me, this means no work (at least FT job work) and hopefully lots of home and maybe even blog project work!!
Our plans for the long weekend include me teaching a donation based class tomorrow morning to kickstart the weekend & then my parents are coming up for the day and we’re hoping to replace a few of our basement windows, create a patio area for our grill and do some landscaping work! Then Sunday we’re headed south to hangout with some friends on the lake, grill and relax (please please please don’t rain). But really, the chance of rain looks pretty strong -- either way, I’m sure the weekend will still be fun && exhausting && honestly just some very much needed time away from the work life and with some of our loved ones.
And because no holiday (or weekend) is complete without some good ass food to keep us entertained and our bellies full, I’m sharing this long requested recipe for my famous Strawberry Pecan Dessert Bars. It’s both a blessing and a curse that this recipe only makes 9 bars but nobody ever said you can’t just double the batch. I mean come on, gluten and grain free… where can you go wrong?!
Whatever this weekend has in store for you, I hope you are able to enjoy some relaxation with your family & friends because I know that everyone deserves a little “break” from the current life stressors, even if we’re just pretending for a few hours.
Sending lots of love, let me know what you think of these bars.
xx
STRAWBERRY PECAN DESSERT BARS
Servings: 9 bars
Ingredients:
(Crust)
8oz Raw Pecans
2 Tbsp Raw Honey
3 Tbsp Butter, softened
(Whipped Cream)
1 Can Coconut Milk, full fat & chilled for 8hrs (min.)
1 Tbsp Raw Honey
(Topping)
2C. Fresh Strawberries, blended
1C. Cold Water
3 Tbsp Gelatin
2 Tbsp Raw Honey
Methods:
Add all crust ingredients into a food processor and blend well.
Spread the mixture evenly into a parchment lined, 9x9 pan and cool in the refrigerator for 1 hour.
At the same time, place a medium bowl and mixing beaters in the refrigerator at the same time.
Once cooled, remove all items from the refrigerator.
Open the chilled can of coconut milk, pour off all the liquid and add the remaining solid milk and honey into the medium bowl.
Using an electric mixer, beat the mixture until stiff peaks form.
Evenly spread whipped cream on top of the crust and place back in the refrigerator.
In a medium saucepan, heat strawberries until boiling. Add honey and stir until dissolved.
In a small bowl, combine water and gelatin, allowing the gelatin to fully dissolve.
Quickly add the cold mixture to the hot mixture, stirring constantly to avoid clumping.
Allow the gelatin to cool slightly, but not set (15-20 minutes) and layer evenly over the whipped cream.
Place the entire dessert in the refrigerator to cool completely before serving.
Store up to 5 days in the refrigerator and garnish with fresh sliced berries.
Chat with me!
What are your plans for the holiday weekend? What do you usually do over Memorial Day? How are you making the quarantine holiday special for you & your family?
P.S. Looking for more paleo-friendly recipes for your holiday weekend? Try my Paleo Snack Mix, Japanese Sweet Potato Salad or my Shredded Brussels Sprouts Salad!
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