Pecan Pie Bars

Pecan Pie Bars

These Pecan Pie Bars are thick and caramelly, with a crispy coconut flour shortbread crust and a gooey pecan pie filling on top. These gluten-free, paleo, and vegan bars will be the star of your dessert spread!

 Course Dessert

 Cuisine American

 Prep Time 15 minutes

 Cook Time 40 minutes

 Total Time 55 minutes

 Servings 16 bars

 Author Rachel

Ingredients

For the shortbread crust

• 1 cup coconut flour
• ¼ teaspoon kosher salt
• 3 tablespoons maple syrup
• ⅓ cup coconut oil softened to a similar consistency as softened butter

For the filling

• ¾ cup coconut sugar
• ⅓ cup maple syrup
• ⅓ cup coconut oil melted
• ⅓ cup non-dairy milk
• 2 tablespoons flax meal
• 2 teaspoons arrowroot starch or tapioca flour
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 1¼ cup pecans toasted + roughly chopped

Instructions

1. Preheat the oven to 350ºF. Grease an 8x8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).
2. Combine the maple syrup and coconut oil and whisk until fully combined. Stir in the coconut flour and salt until a smooth door is formed.
3. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown. Let cool completely.
4. For the filling, combine the coconut sugar, maple syrup, and coconut oil in a small saucepan over medium-low heat and whisk to combine. Bring to a low boil and let simmer for about 2-3 minutes and then remove from heat. Let cool slightly.
5. While it cools, whisk together the non-dairy milk, flax meal, arrowroot starch, vanilla extract, and salt in a small bowl.
6. Add the milk/flax mixture to the slightly cooled sugar mixture and whisk to combine. Stir in the pecans.
7. Pour the pecan mixture over the cooled crust and bake for 30 minutes.
8. Let cool completely, at least 2 hours, in the refrigerator before cutting into 16 squares.
9. Store leftovers in an airtight container in the refrigerator.
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