Pecan Pie Squares

In case you haven’t noticed, I have a bit of a sweet tooth. Since most desserts are filled with gluten, butter, cream, corn syrup etc., I’ve made it my goal to find healthy alternatives that still satisfy my sweet cravings.  Even though I get in trouble at the dentist office from time to time (sorry Dr. L!), I try my best to stick to natural sweeteners like maple syrup, honey, dates, or agave. Here is a summer treat that tastes like the real thing… just better for you!

Crust:
1 cup pitted dates
½ cup almond flour
¼ cup shredded coconut

Before pouring everything into a food processor, it helps to soak the dates in water for a few minutes to make them easier to blend. Once all ingredients are blended together, place the mixture into a flat cake dish (I use corningware) and pack it in with your hands so it forms a smooth bottom layer.

Filling:
1 cup pitted dates
½ cup chopped pecans
1 ripe banana
1 tbsp maple syrup
Dash of cinnamon and nutmeg
Splash of almond milk

Blend all ingredients in a food processor until completely smooth. It should look like melted ice cream. Pour the mix over the bottom layer and sprinkle with a few chopped pecans. Place the dish in the freezer overnight or about 4 hours. Take it out 10 minutes before serving to ensure it’s easy to cut. Close your eyes and you will think you are eating chewy pecan pie! Yum!