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Pecan Pie Bars

3.45 from 40 votes
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!
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 16 bars
Course: Dessert
Ingredients Method

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

Method
 

Make the crust
  1. Preheat the oven to 350°F. Line an 8×8 pan with parchment paper.
  2. In a food processor, add the soaked dates and coconut oil. Puree until a paste is formed.
  3. 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.
  4. Press the dough evenly into the prepared pan. Bake for 10 minutes.
Make the filling:
  1. In a small bowl, whisk together the cornstarch and milk.
  2. In a saucepan over medium-low heat, melt the coconut oil.
  3. Add the coconut sugar and maple syrup.
  4. Increase the heat to medium-high and bring the mixture to a gentle boil, constantly stirring.
  5. Whisk in the cornstarch mixture.
  6. Allow the caramel to boil for a minute or so, stirring constantly, then remove from heat.
  7. Stir in the salt and vanilla.
  8. Reserve 1/4 cup of the caramel sauce and set aside.
  9. To the remaining caramel, stir in the pecans. Pour the pecan mixture over the crust.
  10. Bake for another 20 minutes.
  11. 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.