We’ve partnered up with the American Pecan Council to bring you:
HEALTHY. PECAN. PIE. BARS.
These have a buttery crust and a pecan-loaded caramel filling – you’d never know they’re made with ten clean ingredients! PLUS, did you know that pecans are a good source of dietary fiber and compared to other tree nuts, they are the lowest in carbs? They are also naturally gluten-free, contain 0 cholesterol and no sodium – heck yes.
Ingredients
For this easy peasy recipe, you’ll need the following:
Coconut flour
Oat flour
Dates
Refined coconut oil
Coconut sugar
Maple syrup
Nondairy milk + Cornstarch
Vanilla & Salt
Fresh pecan pieces
You may also like
Slow Cooker Cherry Dump Cake
Pumpkin Spice Chocolate Chip Cookie Bars
Caramel Chocolate Chip Cookie Bars
Pecan Pie Bars
Vegan, gluten-free, AND better-for-you? We can't ask for much more in a dessert, which is why we are so excited about this recipe and we hope you are too!
Ingredients
Crust
- 1/2 cup (~90 g) pitted dates (soaked in warm water for 10-15 minutes, then drained) ~9 dates
- 1/4 cup (56 g) refined coconut oil, melted
- 1/2 cup (56 g) coconut flour
- 1/2 cup (64 g) oat flour
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
Pecan filling
- 1 1/2 tbsp (14 g) cornstarch + 3 tbsp (45 ml) nondairy milk
- 2/3 cup (150 g) refined coconut oil
- 1 1/4 cup (250 g) coconut sugar
- 1/2 cup (120 ml) maple syrup
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 2 cups (250 g) fresh pecan pieces
Instructions
Make the crust
- Preheat the oven to 350°F. Line an 8×8 pan with parchment paper.
- In a food processor, add the soaked dates and coconut oil. Puree until a paste is formed.
- Add in the flours, salt, and vanilla. Mix to form a dough. The dough should be crumbly, however if it feels too dry to become a dough, add in small amounts of water until a dough is formed.
- Press the dough evenly into the prepared pan. Bake for 10 minutes.
Make the filling:
- In a small bowl, whisk together the cornstarch and milk.
- In a saucepan over medium-low heat, melt the coconut oil.
- Add the coconut sugar and maple syrup.
- Increase the heat to medium-high and bring the mixture to a gentle boil, constantly stirring.
- Whisk in the cornstarch mixture.
- Allow the caramel to boil for a minute or so, stirring constantly, then remove from heat.
- Stir in the salt and vanilla.
- Reserve 1/4 cup of the caramel sauce and set aside.
- To the remaining caramel, stir in the pecans. Pour the pecan mixture over the crust.
- Bake for another 20 minutes.
- Allow to cool completely (this will take a few hours – you may want to refrigerate to ensure they cut nicely). Cut into 9 large squares or 16 smaller squares. Heat up the remaining caramel and serve with a drizzle of the caramel.
how long do you soak the dates?
hi! about 10-15 minutes — so sorry, we just updated the recipe to include this!
Ive made this several times for vegans and non vegans and it’s always a hit. I do leave out the coconut oil but it doesnt seem to make a difference! Great for a sweet tooth!
Do you make with a different oil or no oil?
No oil. If anything I may add maple syrup to the crust.
I made these for my family Christmas party and they were definitely a hit!! Especially because they’re already cut into little bites so people don’t have to slice a pecan pie!
I need these in my life ?
Second recipe I made from this website today that was a complete failure. Expensive failure in this case! A commenter above left out the coconut oil from the crust and that is what I should have done. These were dripping with grease and they did not hold together firmly as in the photo. Beware.