Description
These Vegan Pecan Pie Bars are a delightful, gluten-free dessert featuring a crumbly almond and gluten-free flour crust topped with a rich, caramel-like pecan filling. Sweetened naturally with maple syrup and coconut sugar, this recipe uses wholesome ingredients and a flaxseed ‘egg’ to create an indulgent, plant-based twist on the classic pecan pie. Perfect for satisfying your sweet tooth while keeping it 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). Line a 9×9-inch baking dish with parchment paper, ensuring there is an overhang on the sides 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. Add the melted coconut oil and vanilla extract, stirring until a crumbly dough forms.
- Press and bake crust: Press the prepared dough evenly into the bottom of the lined baking dish. Bake for 10–12 minutes until the edges turn golden brown. Remove from oven and allow to cool completely.
- Prepare flax egg: Whisk together ground flaxseed and water, then set aside for 5–10 minutes to thicken and become gelatinous.
- Cook the caramel mixture: In a medium saucepan over medium heat, combine maple syrup, coconut sugar, and full-fat coconut milk. Stir until sugars dissolve and mixture comes to a simmer. Let it simmer gently for 3–5 minutes to slightly thicken.
- Thicken filling with cornstarch slurry: Whisk cornstarch into the flax egg to create a smooth slurry. Add this slurry into the simmering syrup mixture, whisking constantly. Then stir in vanilla extract and a pinch of sea salt. Continue cooking for another 2–3 minutes until the filling thickens to a caramel-like consistency.
- Add pecans: Fold pecan halves into the thickened caramel mixture until nuts are fully coated.
- Assemble and bake: Pour the pecan filling evenly over the cooled crust. Bake for 25–30 minutes until the filling is set and bubbles slightly at the edges.
- Cool and chill: Remove from oven and let the bars cool completely in the pan. For best results, refrigerate for at least one hour to allow the filling to set firmly.
- 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
- Ensure the crust is completely cooled before adding the filling to prevent sogginess.
- The flax egg acts as a vegan binder replacing traditional eggs.
- Use full-fat coconut milk for a creamy, rich filling.
- Refrigeration improves the texture and firmness of the pecan pie bars.
- You can substitute coconut oil with vegan butter for a slightly different flavor.
- Store the bars refrigerated in an airtight container for up to 5 days.
