Vegan Pecan Pie Bars (Sugar Free)
My Vegan Pecan Pie bars are an awesome example of how to take all the new ingredients out there and make something even better than what you've had before.
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup (4oz/115g) coconut flour
- 1/3 cup (2 ½ floz/71ml) coconut oil, (at room temperature )
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons Lakanto Maple Syrup, (Maple syrup or honey )
- 1 1/2 cups (7 1/2oz/213g) pecans, (roughly chopped and toasted )
- 3/4 cup (6oz/170g) Lakanto sugar, (swerve or coconut sugar )
- 1/3 cup (2 ½ floz/71ml) Lakanto Maple Syrup. (or maple syrup )
- 1/3 cup (2 ½ floz/71ml) coconut oil, (melted )
- 1/3 cup (2 ½ floz/71ml) almond milk, (or any other non-dairy milk)
- 2 tablespoons flax meal*
- 2 teaspoons tapioca starch*
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
Instructions
- 1
Preheat your oven to 350°F (180°C) then line and 8x8 inch tin with coconut oil and parchment paper, set aside.
- 2
In a large bowl whisk together the coconut oil, Lakanto maple syrup and vanilla. Once combined add in the coconut flour and salt. Mix together until a crumbly dough is formed.
- 3
Transfer the dough to the prepared tin then use the palms of your hand to press into one even layer.
- 4
Bake the crust to 9-10 minutes, until slightly golden and crisp. Remove from the oven and allow to fully cool while making the filling.
- 5
In a small sauce pot combine the coconut oil, Lakanto sugar and maple syrup. Allow this to melt together and slightly brown, about 3-4 minutes.
- 6
Remove the maple syrup mixture from the heat and allow to cool. While cooling the syrup may crisalize, dont worry as this dissolves when whisked.
- 7
In a medium bowl whisk together the almond milk, flax*, tapioca starch*, vanilla, salt and cinnamon.
- 8
Whisk the cooled maple syrup mixture into the almond milk mixture. Once combined fold in the pecans.
- 9
Pour the pecan filling over the pre-baked crust then return to the oven for 30-35 minutes.
- 10
Remove from the oven and allow to cool just to room temperature slicing into 16 squares.
- 11
Once cooled cover and store in the fridge for up to 3 days.
- 12
*These are best enjoyed slightly warm as once they cool or are refrigerated the Lakano sugar does crystalize. To reheat leftovers i suggest popping them in the microwave for 10-20 seconds.