PECAN PIE BARS RECIPE- VEGAN, EGG FREE, GLUTEN FREE, DAIRY FREE, LOW CARB/LOW SUGAR
INGREDIENTS
Crust:
- 1/3 Coconut Oil or Vegan butter such as Earth Balance
- 3 Tbsp Maple syrup- sugar free or Agave Maple
- 3/4 Coconut flour
- Pinch of Salt
Pecan filling:
(Flax and Water is how you create an egg- this meathod can be used or you may use a premix such as “The Neat Egg”)
- 2 Tbsp flax meal
- 5 Tbsp water
- 1 1/2 Tbsp Coconut Oil or Vegan butter such as Earth Balance
- 3 Tbsp Maple syrup- sugar free or Agave Maple
- 1/2 Coconut sugar, brown sugar, or half and half of sweeteners of choice
- 1 C Pecans
- 1/4 tsp Salt
Instructions:
- Preheat oven to 350 degrees. Use 8×8 inch baking pan & line with parchment paper. Generously rub or spray the sides of the pan with coconut oil or olive oil.
- In a bowl mix maple syrup and coconut oil together until creamy and well combined. Stir in the coconut flour and salt until it forms a dough.
- With your fingers/hands, press the dough evenly into the bottom of the pan and bake until the edges re a deep golden brown, and the middle is lightly golden, about 14-15 minutes. Let cool for 1 hour before starting the topping- this is important and you may speed up the process by placing it in the fidge.
- As that is cooling, mix the flax meal with the warm water and refrigerate, so the egg can gel upforthe hour that the crust is cooling.
- While that is in the fridge, place the pecans onto a baking pan and bake them into the oven until hey darken and smell “nutty” about 8-10 minutes- Be careful NOT to let them burn. Let cool and then roughly chop and setaside.
- Take the cooled crust out. In a pot on the stove, combine the remaining
pecan filling ingredients oconut oil, maple syrup, coconut sugar and salt. Use medium heat and
- bring to a boil. Bol for 1 min. stirring frequently and then remove from heat. Let the mixture stand at room temperature for 5
minutes. - Once it has sat, add the chilled “flax eggs” and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.
- Pour the topping over the crust, using a spoon to spread out and make sure the sugar mixture and
pecans are evenly coating the crust. Press the pecans lightly so they lay flat.
- Bake until the filling looks set, about 20 minutes. Let stand until it comes down to room temperature. Then, refrigerate for at least 4-6 hours or – overnight **
- Chill before eating so they set & they can be serves cold or warm.
- When cooking, make sure your crust is golden & the filling is firm!
- SHARE your treats with friends and family! 🙂