2 tbsp canola oil
2 tsp salt, divided
2 c chopped pecans
1 c almond butter
1/2 c agave nectar
1 tbsp vanilla extract
2 c chocolate chips
Preheat oven to 500. Warm oil and 1 tsp salt in a large skillet over high heat. Add pecans and cook three minutes; immediately transfer to a baking sheet. Place pecans in the oven for three minutes; remove and cool.
Warm almond butter, agave, vanilla, and 1/2 tsp salt in a saucepan over medium heat.
Remove from heat and stir in pecans.
Spread into an 8x8" baking dish and freeze for one hour. Cut into bars. Melt chocolate chips over lowest heat possible. Dip bars into chocolate with a metal tongs, and place them on a parchment-lined baking sheet. Sprinkle 1/2 tsp salt over the top and freeze. Makes 18 1x3" bars.
We really enjoyed these, but next time I'll try chocolate syrup for the coating instead of the chocolate chips. The chocolate chips made a coating that was a little thicker than I preferred.