Description
Delicious and caramelly vegan pecan pie bars are a must-bake for this autumn and winter. It’s super easy to make without corn syrup, eggs or dairy. It’s a little healthier and more wholesome than your usual pecan pie bars and can be made gluten-free too! A perfect little snack and wonderful dessert for festive occasions like Thanksgiving and Christmas.
Ingredients
Scale
For the crust
- 2 cups (220g) wholemeal flour
- 3/4 cup (180ml) melted vegan butter
- 1/3 cup (45g) brown sugar
For the pecan spread
- 3 cups (300g) pecans, weigh with whole then chop coarsely
- 1/2 cup (120ml) melted vegan butter
- 1/4 cup (60ml) soy cream
- 2/3 ~ 1 cup (100~140g) brown sugar
- 2/3 cup (160ml) maple syrup
- 2 tbsp ground flaxseed
- 4 tbsp water
- 1/4 cup (27g) wholemeal flour
- 1 tbsp arrowroot flour
- 1/4 tsp salt
Instructions
- Let’s make the crust first. Preheat the oven to 200°C(400°F).
- In a bowl, mix the melted vegan butter and brown sugar well. Add in the flour and mix with a large wooden spoon until it becomes like cookie dough.
- Transfer the crust mixture to a baking tray, spread, and press down evenly. Pre-bake for 10 mins until the top becomes slightly golden.
- While the crust is being baked, let’s make the pecan spread. Chop the pecans coarsely if you want to use chopped pecans. I used whole pecans but chopped ones will be good too!
- In a bowl, mix the ground flaxseed, arrowroot flour, and water together very well. Set aside to thicken.
- In a large bowl, mix the sugar and melted vegan butter together until well incorporated.
- Add the flaxseed mixture, soy cream, and maple syrup and whisk well. Add the flour and mix again.
- Add the pecans and stir with a large wooden spoon until well mixed. Set aside until the crust is done.
- Take the crust out of the oven when it’s done. Preheat the oven again decreasing the temperature down to 180°C(350°F) this time.
- Pour the pecan spread over the pre-baked crust and spread evenly. Bake it for another 25 mins until the top is golden amber. When you insert a toothpick, it should come out clean.
- Take it out of the oven and let it cool to room temperature. Carefully take it out of the tray and cut it into 8 big slices or 12 medium-size slices. Enjoy!
Notes
You can use the pecans as wholes or you can chop them coarsely. When measuring, measure as wholes then chop after.
Don’t skip pre-baking. If baking the crust and pecan spread together in one go, the texture may not turn out great.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Bar
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 480
- Sugar: 23g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0g