These gluten-free and vegan treats are a perfect autumn-inspired treat or dessert for your Thanksgiving table! Unlike the usual pecan pie that’s loaded with corn syrup and sugar, ours is naturally sweetened with dates and maple syrup and uses fluffy almond flour for the base.
Preheat oven to 350F and line an 8x8 inch pan with parchment paper.
In a medium bowl, mix together almond flour, coconut oil, pure maple syrup, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.
Bake for 15-20 minutes or until golden brown, and let the crust cool off.
In a saucepan, heat the date syrup, coconut oil, maple syrup, and vanilla extract. Bring to a boil for around 1 minute and turn off heat. Add in the almond milk and pecans, and mix well.
Pour filling over cooled crust and bake in oven for another 20 minutes.
Take 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
Directions
Preheat oven to 350F and line an 8x8 inch pan with parchment paper.
In a medium bowl, mix together almond flour, coconut oil, pure maple syrup, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.
Bake for 15-20 minutes or until golden brown, and let the crust cool off.
In a saucepan, heat the date syrup, coconut oil, maple syrup, and vanilla extract. Bring to a boil for around 1 minute and turn off heat. Add in the almond milk and pecans, and mix well.
Pour filling over cooled crust and bake in oven for another 20 minutes.
Take 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!
These look AMAZING. Before going gluten, dairy & refined sugar free I use to love to eat pecan pie. I’m going to make these for my Thanksgiving Day Dinner this year. I can’t wait. I’ll let you know how they turned out.
I’m so glad to hear it! Definitely let us know how it comes out, and have a wonderful Thanksgiving!
Second time making these. They are yummy. Thank you for posting!
This makes us so happy!! Glad to help… happy holidays!
Looks and sounds great….just wondering why you would put syrup in the crust?
Hi! It makes the crust sweet and delicious! Just make sure it’s pure maple syrup (the ingredients should just say maple syrup and shouldn’t have any added sugars!)
Have you tried this without the coconut oil? Just wondering how it would turn out? Looks amazing!
Hi Courtney! My go-to baking oil is generally liquid coconut oil to make cookies and bars moist, but you can substitute the melted coconut oil with butter or a neutral oil like grapeseed oil or sunflower oil. Hope that helps!! If you end up omitting it completely, let me know how it turns out! I always love hearing about substitutions that work so I can notify others on good adjustments 🙂
I’m making this recipe for the third time right now. I’m not the person anyone goes to and asks for a recipe. I’ve been asked twice for this one though. Thank you for sharing it!
This makes me so happy to read! Comments like these make this hobby so worth every minute of it. Thanks for sharing that with me 🙂
Did you happen to update this recipe? I feel like the last time I made it I used date syrup and it didn’t use non-dairy butter spread or coconut sugar.
Hi! Yes I updated it without realizing some preferred the date syrup to coconut sugar. I put the recipe back to what it originally was and wil just create a new recipe with the coconut sugar version! Thanks for reaching out 🙂
Thank you!!