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Need a last-minute Thanksgiving dessert? These bars are a lighter version of the classic pecan pie, and are vegan + gluten-free. This version is sweetened by coconut sugar and pure maple syrup, but we also have a version on our website that's sweetened by dates. They're so addicting that you'll have to do your best not to eat them all before Thanksgiving starts.
Shortbread Crust
1 ½ cups almond flour
½ cup oats, blended into flour
⅓ cup coconut oil
¼ cup pure maple syrup
1 tsp vanilla extract
¼ tsp salt
Filling
1 ¾ cups pecan pieces
¼ cup coconut sugar
3 tbsp pure maple syrup
2 tbsp non-dairy butter spread
1 tbsp almond milk
1 tsp vanilla extract
1Preheat oven to 350F and line an 8x8 inch pan with parchment paper.
2In a medium bowl, mix together almond flour, oat flour, coconut oil, pure maple syrup, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.
3Bake for 15-20 minutes or until golden brown, and let the crust cool off.
4In a saucepan, heat the coconut sugar, maple syrup, and non-dairy butter spread. Bring to a boil for around 1 minute and turn off heat. Add in the almond milk, vanilla extract, and pecans, and mix well.
5Pour filling over cooled crust and bake in oven for another 20 minutes.
6Take your pan out of the oven and let it cool on the counter for 20 minutes. Before cutting into them, store in the refrigerator for at least 2 hours to harden, and then slice into bars. You can freeze these and defrost for when you need them. Enjoy!
Ingredients
Shortbread Crust
1 ½ cups almond flour
½ cup oats, blended into flour
⅓ cup coconut oil
¼ cup pure maple syrup
1 tsp vanilla extract
¼ tsp salt
Filling
1 ¾ cups pecan pieces
¼ cup coconut sugar
3 tbsp pure maple syrup
2 tbsp non-dairy butter spread
1 tbsp almond milk
1 tsp vanilla extract
Directions
1Preheat oven to 350F and line an 8x8 inch pan with parchment paper.
2In a medium bowl, mix together almond flour, oat flour, coconut oil, pure maple syrup, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.
3Bake for 15-20 minutes or until golden brown, and let the crust cool off.
4In a saucepan, heat the coconut sugar, maple syrup, and non-dairy butter spread. Bring to a boil for around 1 minute and turn off heat. Add in the almond milk, vanilla extract, and pecans, and mix well.
5Pour filling over cooled crust and bake in oven for another 20 minutes.
6Take your pan out of the oven and let it cool on the counter for 20 minutes. Before cutting into them, store in the refrigerator for at least 2 hours to harden, and then slice into bars. You can freeze these and defrost for when you need them. Enjoy!
Pecan Pie Bars (sweetened by coconut sugar)
