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.
- 1 cup (4oz/115g) coconut flour
- 1/3 cup (2 ½ floz/71ml) coconut oil, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons Lakanto Maple Syrup, Maple syrup or honey
- 1 1/2 cups (7 1/2oz/213g) pecans, roughly chopped and toasted
- 3/4 cup (6oz/170g) Lakanto sugar, swerve or coconut sugar
- 1/3 cup (2 ½ floz/71ml) Lakanto Maple Syrup. or maple syrup
- 1/3 cup (2 ½ floz/71ml) coconut oil, melted
- 1/3 cup (2 ½ floz/71ml) almond milk, or any other non-dairy milk
- 2 tablespoons flax meal*
- 2 teaspoons tapioca starch*
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
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Preheat your oven to 350°F (180°C) then line and 8x8 inch tin with coconut oil and parchment paper, set aside.
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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.
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Transfer the dough to the prepared tin then use the palms of your hand to press into one even layer.
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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.
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In a small sauce pot combine the coconut oil, Lakanto sugar and maple syrup. Allow this to melt together and slightly brown, about 3-4 minutes.
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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.
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In a medium bowl whisk together the almond milk, flax*, tapioca starch*, vanilla, salt and cinnamon.
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Whisk the cooled maple syrup mixture into the almond milk mixture. Once combined fold in the pecans.
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Pour the pecan filling over the pre-baked crust then return to the oven for 30-35 minutes.
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Remove from the oven and allow to cool just to room temperature slicing into 16 squares.
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Once cooled cover and store in the fridge for up to 3 days.
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*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
*Tapioca starch can be replaced with arrowroot starch or cornstarch. Do not omit the thickener all together as it is necessary to the texture of the filling.
*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.