Description
These Vegan Pecan Pie Bars are a delicious gluten-free and dairy-free dessert, featuring a crumbly coconut oil crust topped with a rich, caramel-like pecan filling sweetened naturally with maple syrup and coconut sugar. Perfect for a satisfying treat that’s both wholesome and indulgent.
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 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 of the bars later.
- Make the Crust Dough: In a medium bowl, combine gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt. Stir in melted coconut oil and vanilla extract until a crumbly dough forms.
- Bake the Crust: Press the dough evenly into the prepared baking dish. Bake for 10–12 minutes until the edges are golden brown. Remove from oven and let it cool while preparing filling.
- Prepare Flax Egg: Whisk ground flaxseed with water and set aside for 5–10 minutes to thicken. This mixture acts as a vegan egg substitute.
- Cook Syrup Mixture: In a medium saucepan over medium heat, combine maple syrup, coconut sugar, and full-fat coconut milk. Stir until sugar dissolves and the mixture begins to simmer. Let it simmer for 3–5 minutes to slightly thicken.
- Add Cornstarch and Flavorings: Whisk cornstarch into the flax egg to create a smooth slurry. Gradually add this to the simmering syrup mixture while whisking constantly. Stir in vanilla extract and a pinch of sea salt. Continue cooking for 2–3 minutes until it thickens to a caramel-like consistency.
- Mix Pecans into Filling: Add pecan halves to the caramel mixture, stirring until all pecans are well coated.
- Assemble and Bake: Pour the pecan filling over the pre-baked crust, spreading evenly. Bake for 25–30 minutes until the filling sets and bubbles slightly at the edges.
- Cool and Chill: Allow the bars to cool completely in the pan. Then refrigerate for at least one hour to let them set further and achieve the perfect texture for slicing.
- Serve: Using the parchment paper overhang, lift the bars out of the pan and cut into squares or rectangles. Serve chilled or at room temperature.
Notes
- Ensure the crust is fully cooled before adding the filling to prevent sogginess.
- The flax egg is essential to help thicken the filling and bind ingredients in this vegan recipe.
- Use full-fat coconut milk for a creamy texture and richer flavor.
- Store the bars refrigerated in an airtight container for up to 5 days.
- These bars freeze well; thaw in the refrigerator before serving.
- Adjust sweetness by modifying the amount of coconut sugar or maple syrup to taste.
