Go Back
–+ servings
Vegan Pecan Pie Bars (Sugar Free) Recipe

Vegan Pecan Pie Bars (Sugar Free)

Shaziya
These Vegan Pecan Pie Bars are a guilt-free indulgence that’s as wholesome as it is delicious. Ready in just 55 minutes, these bars are surprisingly easy to make, with a prep time of 25 minutes and a quick 30-minute bake.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 16

Ingredients
  

Crust

  • 1 cup coconut flour 4oz/115g
  • 1/3 cup coconut oil at room temperature, 2 ½ floz/71ml
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons Lakanto Maple Syrup Maple syrup or honey

Pecan filling

  • 1 1/2 cups pecans roughly chopped and toasted, 7 1/2oz/213g
  • 3/4 cup Lakanto sugar swerve or coconut sugar, 6oz/170g
  • 1/3 cup Lakanto Maple Syrup or maple syrup, 2 ½ floz/71ml
  • 1/3 cup coconut oil melted, 2 ½ floz/71ml
  • 1/3 cup almond milk or any other non-dairy milk, 2 ½ floz/71ml
  • 2 tablespoons flax meal *
  • 2 teaspoons tapioca starch *
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon

Instructions
 

  • First make the crust: 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.
  • Pecan Filling: 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.
  • 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.
Keyword dessert, healthy, Pecan Pie, sugar-free, vegan
Tried this recipe?Let us know how it was!