Vegan Pecan Pie Bars
Ingredients
The crust
-
12
pieces
pitted dates (soaked for 10 minutes in water)
-
1 ¾
cups
grain free flour blend
-
1
tablespoon
tapioca starch or arrowroot starch
-
1–2
tablespoons
naturally refined coconut oil
The filling
-
6
pieces
pitted dates
-
1
pinch
kosher salt
-
1
teaspoon
pure vanilla extract
-
1
cup
pecan halves plus extra for topping
-
⅓
cup
maple syrup
-
2
tablespoons
non dairy milk or water
-
⅓
cup
naturally refined coconut oil
-
2
tablespoons
instant coffee or espresso
Optional toppings
-
as needed
coffee beans
-
as needed
pecan halves
Instructions
- Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
- Soak the dates in water for 10 minutes, then drain.
- Blend the crust ingredients until a sticky texture forms, then press into the lined pan.
- Bake the crust for 12-15 minutes until lightly golden.
- Blend the filling ingredients until thick and sticky, then set aside.
- In a saucepan, combine maple syrup, non-dairy milk, coconut oil, and instant coffee, and bring to a soft boil.
- Pour the hot coffee mixture into the filling and stir well.
- Spread the filling over the baked crust and top with pecan halves.
- Bake again for 18-22 minutes until the sides are golden brown.
- Chill in the fridge for at least 1 hour before slicing into bars.
Nutrition Facts (estimated)
Servings
12
Calories
310
Total fat
22.5g
Total carbohydrates
25.3g
Total protein
4.9g
Sodium
11.2mg
Cholesterol
0mg
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