You will only need 9 ingredients to make these delicious and easy to make pecan pie bars! There always seems to be a request for pecan centered desserts from my family during this time of year. As much as I enjoy throwing them in savory dishes, there’s something festive about using pecans in desserts around the holidays. I love that pecans are nutrient rich providing plant protein, fiber and essential minerals.
Pecan Pie Bars
Author: Amanda Le
Recipe type: Vegan
Cuisine: Dessert
Ingredients
- Crust
- 1.5 cups cashews
- ¼ cup coconut flour
- ¼ cup maple syrup
- ⅓ cup coconut oil, melted
- 1 tsp vanilla
- ¼ tsp sea salt
- Filling
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- ⅔ cup coconut sugar
- 1 tsp vanilla
- 1 tbsp dairy-free milk
- 2 cups pecan pieces
Instructions
- Preheat oven to 350F and line an 8×8 inch pan with coconut oil
- To make the crust: Blend cashews in a high-speed blender until it becomes a fine, flour-like consistency. In a small bowl, mix together with all remaining crust ingredients until well combined. Press into bottom of pan.
- Bake for 15-17 minutes or until slightly golden brown.
- Let crust cool completely.
- To make the pecan pie topping: In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.
- Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.
- Stir in non-dairy milk and pecans.
- Pour mixture over cooled crust and bake in oven for 20-22 minutes.
- Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.
- Store in fridge
