These Paleo and Vegan Pecan Pie Bars are sweet, sticky, and full of toasted pecan goodness! They’re made with a simple date caramel overlaying a shortbread crust! These will “wow” even the pickiest of eaters and leave you craving more, especially when you find out they’re made with paleo, gluten-free, grain-free, vegan, dairy-free, refined sugar-free, and clean-eating ingredients!
Paleo Pecan Pie Bars [Vegan, Gluten-Free]
Calories
262
Serves
16
Cooking Time
40
Ingredients You Need for Paleo Pecan Pie Bars [Vegan, Gluten-Free]
To Make the Shortbread Crust (Dry):
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/8 teaspoon cinnamon (optional)
- 1/8 teaspoon sea salt
To Make the Shortbread Crust (Wet):
- 1/4 cup extra virgin coconut oil, melted and cooled
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
To Make the Filling:
- 1 3/4 cups roughly chopped pecans
- 6 Medjool dates, pitted
- 1 flax egg (1 tablespoon flax meal whisked with 2 1/2 tablespoons water)
- 1/4 cup pure maple syrup
- 1/4 cup extra virgin coconut oil
- 2 tablespoons almond milk, warm (flavored or unflavored)
- 1 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon sea salt
How to Prepare Paleo Pecan Pie Bars [Vegan, Gluten-Free]
To Make the Shortbread Crust:
- Line a 9x9-inch baking pan with parchment paper or foil and preheat the oven to 350°F.
- Then, in a large mixing bowl, add the dry ingredients and whisk together.
- Thereafter, add the wet in a medium bowl and whisk together.
- Add the wet ingredients to the dry ingredients and stir it until just incorporated.
- Evenly press the dough into the prepared baking pan and pierce the dough about every two inches with a fork to prevent puffing during baking.
- Bake the crust for about 9 minutes or until it is lightly brown around the edges and set.
- Allow the crust to cool while you make the filling.
To Make the Filling:
- Start by pureeing the pitted dates and warm milk in a small food processor. Pulse the mixture a few times and then blend until smooth, scraping down the sides as necessary. (*If your dates are really hard you might want to soak them in hot water for about 15 minutes beforehand to soften them for easier blending).
- Then, in a medium saucepan, over medium-high heat, add the maple syrup, coconut oil, and salt, bringing it to a boil. Once boiling, turn the temperature down to medium and allow it to simmer for about 3 minutes, whisking frequently.
- Next, add the flax egg and date mixture and whisk together, allowing it to simmer for 2-3 minutes.
- Remove the saucepan from the heat and whisk in the vanilla and stir in the toasted pecans, coating evenly.
- Pour the pecan/date mixture over the crust and spread it out evenly, pressing down a bit.
- Bake for about 20 minutes, or until the top is set and no longer glossy and the sides are caramelized.
- Allow the bars to cool for about 20 minutes then transfer them to the fridge to set for at least two hours before cutting.
To Make the Filling:
Notes
Store these bars in an airtight container or plastic bag at room temperature for about 4 days or the fridge for up to 1 week!
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Nutritional Information
Per Serving Calories: 262 | Carbs: 17 g | Fat: 21 g | Protein: 4 g | Sodium: 12 mg | Sugar: 11 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
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