For all of you pecan pie lovers out there, these gluten free vegan pecan pie bars are just for YOU!
I’ve always loved pecan pie. The flaky crust, the sweet, decadent caramel-like filling and the abundance of chewy, toasted pecans. If you love pecans as much as I do, you also appreciate a good slice of homemade pecan pie.
As much as I adore pie, I don’t always have the desire to make the dough, chill the dough, roll it out, make the filling and wait forever for it to bake. That’s why I went for pie bars with this recipe! You don’t even have to chill the dough and it just gets pressed into the pan. No rolling! The filling gets poured over and once baked and cooled, you cut it into cute little bars.
I have to say, the best part about these gluten free pecan pie bars {besides all those amazing pecans}, is that chewy, caramel-like filling. It’s seriously so good! It’s soft, sticky and creates the most amazing texture alongside the pecans. The two were just meant to go together.
I just need you to trust me when I say, “you NEED to make these gluten free vegan pecan pie bars!” It’s that simple. They are easy to make, way easier than making a pie, and they will be devoured by all of your guests. Perfect for serving at holiday parties and sharing with your pecan pie loving friends!
- 1 1/4 cups Sarah’s gluten free flour blend
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
- 6 tablespoons refined coconut oil, softened*
- 1/2 cup coconut cream {thick cream from top of canned coconut milk}
- 1/2 cup brown sugar
- 1/2 cup pure maple syrup
- 1 tablespoon refined coconut oil
- 1/2 teaspoon pure vanilla extract
- 2 cups roughly chopped pieces
- Preheat oven to 350 degrees. Line 8x8-inch baking dish with parchment paper for easy removal.
- In mixing bowl, stir together gluten free flour, brown sugar and salt. Add 6 tablespoons coconut oil and mix until dough comes together.
- Press pie crust into bottom of prepared baking dish. Bake crust 15 minutes, until golden brown. Remove from oven and set aside.
- While crust is baking, prepare pecan filling. In medium saucepan, add coconut cream, brown sugar, maple syrup and 1 tablespoons coconut oil.
- Over medium heat, bring mixture to a low boil. Allow to boil for 2 minutes. Remove from heat.
- Stir in vanilla extract and then the chopped pecans. Carefully pour pecan filling over pre-baked crust.
- Bake pecan pie bars 20-22 minutes. Remove from oven and place on cooling rack to cool completely.
- When ready to slice bars, run butter knife along edge of bars to help remove them from the pan. Lift out bars using the parchment paper and place on cutting board. Using sharp knife, slice into bars.
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