My Vegan Pecan Pie bars are an awesome example of how to take all the new ingredients out there and make something even better than what you've had before.
Preheat your oven to 350°F (180°C) then line and 8x8 inch tin with coconut oil and parchment paper, set aside.
In a large bowl whisk together the coconut oil, Lakanto maple syrup and vanilla. Once combined add in the coconut flour and salt. Mix together until a crumbly dough is formed.
Transfer the dough to the prepared tin then use the palms of your hand to press into one even layer.
Bake the crust to 9-10 minutes, until slightly golden and crisp. Remove from the oven and allow to fully cool while making the filling.
Remove the maple syrup mixture from the heat and allow to cool. While cooling the syrup may crisalize, dont worry as this dissolves when whisked.
In a medium bowl whisk together the almond milk, flax*, tapioca starch*, vanilla, salt and cinnamon.
Whisk the cooled maple syrup mixture into the almond milk mixture. Once combined fold in the pecans.
Pour the pecan filling over the pre-baked crust then return to the oven for 30-35 minutes.
Remove from the oven and allow to cool just to room temperature slicing into 16 squares.
Once cooled cover and store in the fridge for up to 3 days.
*These are best enjoyed slightly warm as once they cool or are refrigerated the Lakano sugar does crystalize. To reheat leftovers i suggest popping them in the microwave for 10-20 seconds.
*If you are not vegan you can replace the ground flax with 2 eggs
*You can replace the Lakanto maple syrup and sugar with coconut sugar and regular maple syrup but the pecan pie bars will not be sugar free.