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. Perfectly sweetened with coconut sugar and stabilized with flaxseed, these bars are ideal for holiday treats or any time you crave a luscious dessert that’s both vegan and gluten-free.
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 and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, allowing an overhang for easy removal of the bars.
- Make the Crust Dough: In a medium bowl, combine the gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt. Stir in the melted coconut oil and vanilla extract until a crumbly dough forms.
- Bake the Crust: Press the dough evenly into the prepared baking dish and bake for 10–12 minutes, until the edges turn golden. Remove from oven and let cool completely.
- Prepare Flax Egg: Whisk ground flaxseed with water in a small bowl and set aside to thicken for 5–10 minutes.
- Cook Syrup Mixture: In a medium saucepan over medium heat, combine maple syrup, coconut sugar, and full-fat coconut milk. Cook until the sugar dissolves and the mixture simmers, then let it simmer for 3–5 minutes to slightly thicken.
- Thicken Filling: Whisk cornstarch into the flax egg to create a smooth slurry. Add this mixture to the simmering syrup, whisking constantly. Stir in vanilla extract and a pinch of sea salt. Continue cooking for 2–3 minutes until the filling thickens to a caramel-like consistency.
- Add Pecans: Fold in the pecan halves, coating them evenly with the caramel filling.
- Assemble and Bake: Pour the pecan filling over the cooled crust, spreading it evenly. Bake the assembled bars for 25–30 minutes until the filling sets and bubbles slightly at the edges.
- Cool and Chill: Let the bars cool completely in the pan, then refrigerate for at least one hour to ensure they set firmly.
- Serve: Use the parchment paper overhang to lift the bars out of the baking dish. Cut into 16 squares and serve chilled or at room temperature.
Notes
- You can substitute vegan butter for coconut oil in the crust for a different flavor and texture.
- Ensure the coconut milk is full-fat for the best creamy texture in the filling.
- The flax egg acts as a binder to keep this recipe vegan while providing structure.
- Use fresh pecan halves for optimal flavor and crunch.
- Store leftovers in the refrigerator for up to 5 days; these bars also freeze well for longer storage.
- For a nut-free variation, consider using seeds like pumpkin or sunflower, though this will alter the flavor profile.
