These 7 ingredient easy pecan pie bars are the perfect addition to your Fall fridge and table. They’re simple, have a subtle pecan smoothness to them and are an easy dessert for a Thanksgiving potluck.
Easy Pecan Pie Bars
Pecan pie has always been one of my favourite desserts, I loved its hot sweetness served with a (un)healthy amount of ice cream and a cup of coffee to finish off a lazy weekend. However I would shortly fall into a small sugar coma thereafter.
Since becoming vegan I had not attempted to make my own pecan pie before last week. I spotted a pecan pie in the shops last Sunday and images of black coffee and sugary pecans immediately came to mind. Since it’s so close to Thanksgiving I decided to make my own healthier version of my favourite dessert for the Fall holiday.
As soon as I started looking around for recipes I noticed a trend. Copious amounts of vegan butter and sugar would be made into a strangely complicated crust over which would be poured a soup of sugar, cornstarch and a bare minimum of pecans. This did not sit well with me and a usable recipe was not found. But, with some trial and error, I had some success at creating a healthy, easy, minimal ingredient recipe for pecan pie bars.
Easy Pecan Pie Bars
These 7 ingredient easy pecan pie bars are the perfect addition to your Fall fridge and table. They're simple, have a subtle pecan smoothness to them and are an easy dessert for a Thanksgiving potluck.
For the crust:
- 1/3 cup coconut oil
- 8 tablespoons maple syrup
- 3/4 cup coconut flour
- pinch of sea salt
For the pecan topping:
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 1 cup pecans lightly roasted for 5 minutes in the preheated oven
- 1 and 1/2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1/2 cup coconut sugar
- 1/4 teaspoon sea salt
Make the crust:
Preheat your oven to 350 F/180°C
In a large mixing bowl, beat together the maple syrup and coconut oil until it becomes creamy. Stir in the coconut flour and salt until a ball of dough is formed
Place the dough in your greased 8x8 inch baking pan and press down in an even layer
Bake the crust for 15 minutes until the edges are golden brown. Let it cool for 1 hour
When the crust comes out of the oven, whisk together the flax meal with the warm water and refrigerate for the 1 hour that the crust cools
Make the pecan filling:
After the crust has cooled, heat a large saucepan over medium heat. Stir in the coconut oil, maple syrup, coconut sugar and salt and bring this to the boil. Allow to boil for one minute, stirring often and then remove from the heat. Let this cool for 5 minutes
After it has cooled add the chilled flax egg and combine well. Finally, roughly chop the roasted pecans and stir until the mixture is well combined
Pour the mixture over the chilled crust and spread out evenly with your spatula. For a more polished final look, flatten out any pecans that are sticking up
Bake for roughly 20 minutes, until the filling has properly set and allow to cool down to room temperature.
Refrigerate the bars for at least 6 hours or overnight if possible (they won't last that long!)
Slice, serve and enjoy!
Serving and Storage
I serve these bars cold as heating up the bars can make them soggy
A dollop of dairy-free ice cream is the perfect companion to these pecan pie bars
These bars can be stored in an airtight container for 5 - 10 days in the refrigerator
Recipe inspired by The Edgy Veg Recipe for Vegan Pecan Pie
My plans for this Thanksgiving are to try out something new I found at the supermarket, it’s called a Country Roast (it looks very similar to a meatloaf) and it’s made by the Fry Family here in South Africa. They provide the only vegetation and vegan meat replacement options here currently and they have some amazing products that I use all the time. Last week I found their gluten free rice and chia nuggets and you should see my freezer after this week’s shopping. Nuggets as far as the eye can see!
I make some jalapeño mayonnaise for the nuggets and honestly, I cannot taste the difference between these nuggets with the jalapeño mayo and chicken nuggets from McDonald’s. Thank you Fry Family!
What are your plans for Thanksgiving this year? Let me know in the comments below what you’re eating and if my pecan pie bars made it to the table, give me shout on Instagram with #deliciousplants so I can take a look!
Thank you for spending some time here today!
Do you need an easy Thanksgiving main meal? Why don’t you try our simple vegetable lasagna?
RECEIVE OUR LATEST RECIPES FIRST
Subscribe to our newsletter and receive our weekly recipes and posts right in your inbox.