Pecan Pie Bars
Vegan, gluten-free, AND healthy? OH, and delicious? YUP. 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! Let us know in the comments if you give it a try.
- 1/2 cup coconut flour
- 1/2 cup oat flour
- 1/2 cup dates (soaked for 10-15 minutes) ~9 dates, pitted
- 1/4 cup refined coconut oil firm
- 1/4 tsp salt
- 1/2 tsp vanilla optional
- 2/3 cup refined coconut oil firm
- 1 1/4 cup coconut sugar
- 1/2 cup maple syrup
- 3 tbsp milk + 1 1/2 tbsp cornstarch
- 1 tsp vanilla
- 1/2 tsp salt
- 2 cups fresh pecan pieces
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 if using. Mix to form a dough.
Press the dough into prepared pan. Bake for ~10 minutes.
Make the filling:
In a small bowl, whisk together the milk and cornstarch.
In a saucepan, melt the coconut oil.
Add the coconut sugar and maple syrup.
Bring the mixture to a boil, constantly stirring.
Whisk in the cornstarch mixture.
Allow the caramel to boil for a minute or so 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, add in the pecans. Pour the sauce over the crust.
Bake for another 20 minutes.
Allow to cool completely. Pour on the remaining caramel and cut into bars (cut into 9 large squares or 16 smaller squares). Enjoy!