Description
These Vegan Pecan Pie Bars are 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 as a dessert or snack, they are easy to prepare and ideal for those following vegan, gluten-free, and dairy-free diets.
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, ensuring an overhang for easy removal of the bars.
- Make the crust dough: In a medium bowl, mix the gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt. Add the melted coconut oil and vanilla extract, stirring 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 allow it to cool.
- Prepare flax egg: Whisk the ground flaxseed with water and set aside for 5–10 minutes to thicken and form a flax egg.
- Cook the syrup mixture: In a medium saucepan, combine maple syrup, coconut sugar, and full-fat coconut milk. Cook over medium heat until sugar dissolves and mixture simmers. Let it simmer for 3–5 minutes to slightly thicken.
- Combine flax egg and thicken filling: Whisk cornstarch into the flax egg to create a smooth slurry. Add it to the simmering syrup mixture while whisking constantly. Stir in vanilla extract and a pinch of sea salt, cooking for another 2–3 minutes until the mixture thickens to a caramel-like consistency.
- Add pecans: Mix the pecan halves into the caramel filling until fully coated.
- Assemble and bake bars: Pour the pecan filling evenly over the baked crust. Return to the oven and bake for 25–30 minutes until the filling sets and bubbles slightly at the edges.
- Cool and refrigerate: Let the bars cool completely in the pan, then refrigerate for at least an hour to set further.
- 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
- You can substitute melted vegan butter for coconut oil if preferred.
- Ensure the flax egg thickens properly for the filling to set correctly.
- Parchment paper with an overhang makes removing bars from the pan easier.
- Store leftovers refrigerated in an airtight container for up to 5 days.
- For a nut-free version, substitute pecans with seeds or omit them.
