Description
These Vegan Pecan Pie Bars combine a buttery, crumbly gluten-free crust with a rich, caramel-like pecan filling made from maple syrup and coconut milk. Perfectly sweetened with coconut sugar and thickened with a flax egg, these bars are a delicious, dairy-free treat that can be enjoyed chilled or at room temperature. Ideal for holiday gatherings or whenever a comforting, nutty dessert is needed.
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 the baking dish: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, ensuring there is an overhang on the sides to easily lift the bars out after baking.
- 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 the melted coconut oil and vanilla extract, stirring until a crumbly dough forms that holds together when pressed.
- Bake the crust: Press the dough evenly into the prepared baking dish and bake for 10–12 minutes, or until the edges start to turn golden. Remove from the oven and allow to cool while preparing the filling.
- Prepare the flax egg: Whisk together the ground flaxseed and water in a small bowl, then set aside for 5–10 minutes to thicken into a gel-like consistency, which acts as an egg replacer.
- Cook the syrup mixture: In a medium saucepan over medium heat, combine the maple syrup, coconut sugar, and full-fat coconut milk. Stir the mixture until the sugar dissolves and bring it to a gentle simmer. Allow it to simmer for 3–5 minutes to thicken slightly.
- Incorporate the thickener and flavorings: Whisk cornstarch into the prepared flax egg to create a smooth slurry. Gradually add this to the simmering syrup, stirring constantly. Then stir in the vanilla extract and a pinch of sea salt. Continue cooking for another 2–3 minutes until the mixture thickens to a caramel-like consistency.
- Add pecans: Fold the pecan halves into the caramel mixture, making sure all the nuts are fully coated with the filling.
- Assemble and bake: Pour the pecan filling over the cooled baked crust and spread it evenly. Return the dish to the oven and bake for 25–30 minutes, until the filling is set and bubbles slightly around the edges.
- Cool and chill: Remove from the oven and let the bars cool completely in the pan. Once cooled, refrigerate for at least one hour to allow the bars to firm up fully.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Cut into squares or rectangles and serve chilled or at room temperature for best flavor and texture.
Notes
- For best results, use full-fat coconut milk to achieve a creamy texture in the filling.
- The flax egg serves as an excellent vegan binder, but can be replaced with chia egg if preferred (1 tablespoon chia seeds mixed with 2 tablespoons water).
- You can substitute the pecans with walnuts or mixed nuts for a different variation.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Allowing the bars to chill thoroughly before cutting prevents crumbling and ensures clean slices.
