Description
These Vegan Pecan Pie Bars offer a delicious, plant-based twist on the classic pecan pie, featuring a gluten-free crust and a rich, caramel-like pecan filling made with maple syrup and coconut milk. Perfect for those seeking a dairy-free and vegan dessert that’s both indulgent and wholesome.
Ingredients
Scale
Crust
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- ¼ cup coconut sugar
- ½ cup melted coconut oil (or vegan butter)
- 1 tsp vanilla extract
- Pinch of sea salt
Filling
- 1 cup maple syrup
- ½ cup coconut sugar
- ¼ cup full-fat coconut milk
- 2 tbsp cornstarch
- 1 tbsp ground flaxseed mixed with 2 tbsp water (flax egg)
- 2 tsp vanilla extract
- 2 ½ cups pecan halves
- Pinch of sea salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, ensuring an overhang for easy lifting.
- Make the Crust Dough: In a medium bowl, combine gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt. Add in melted coconut oil and vanilla extract, stirring until a crumbly dough forms.
- Bake the Crust: Press the dough evenly into the prepared baking dish. Bake for 10–12 minutes, or until the edges turn golden. Remove from oven and allow to cool.
- Prepare Flax Egg: Whisk ground flaxseed with water and let it sit for 5–10 minutes until it thickens, forming a flax egg.
- Cook Syrup Mixture: In a medium saucepan over medium heat, combine maple syrup, coconut sugar, and full-fat coconut milk. Stir until sugar dissolves, then bring to a simmer and let cook for 3–5 minutes to slightly thicken.
- Thicken Filling: Whisk cornstarch into the flax egg to create a smooth slurry, then add this to the simmering syrup mixture, whisking constantly. Stir in vanilla extract and a pinch of sea salt, cooking an additional 2–3 minutes until the mixture thickens to a caramel-like consistency.
- Add Pecans: Mix pecan halves into the caramel filling until they are fully coated.
- Assemble and Bake Filling: Pour the pecan filling evenly over the cooled crust. Bake for 25–30 minutes until the filling sets and bubbles slightly around the edges.
- Cool and Chill: Allow the bars to cool completely in the pan, then refrigerate for at least one hour to further set the filling.
- Serve: Using the parchment paper overhang, lift the bars out of the pan. Cut into squares or rectangles and serve chilled or at room temperature.
Notes
- Use parchment paper with an overhang to easily lift the bars out after baking.
- The flax egg can be substituted with a commercial egg replacer if preferred.
- Ensure the filling thickens properly before adding the pecans to avoid a runny consistency.
- For extra crunch, lightly toast the pecans before mixing into the filling.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
