Who loves pecan pie?!
I made these bars to share at my friend Angela’s housewarming on the weekend and everyone loved it!
Apparently it’s one of the BEST things I’ve ever baked, so if that isn’t a reason for you to try this then I’m not sure what is 🤪
Here is the recipe:
7-INGREDIENT PECAN PIE BARS (vegan, gluten-free)
August 2, 2020
Category
7-Ingredients
Baking
Breakfast
Cooking method
Dessert
Dietary
Gluten-free
Meal type
Number of ingredients
Recipe type
Snack
Sweet
Persons
12
Serving Size
1 slice
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Notes
*Storage tips: in an airtight container at room temp for 2 days, fridge for a week or frozen for months
Ingredients
- Shortbread Base:
- ✅2 cups almond meal
- ✅1/4 cup vegan vanilla protein powder
- ✅1/3 cup rice malt syrup
- ✅1/3 cup coconut oil, melted
- ✅1/2 teaspoon salt
- Pecan Caramel layer:
- ✅1/2 cup coconut cream
- ✅ 2 tablespoons coconut oil
- ✅1/2 cup coconut sugar
- ✅2 tablespoons rice malt syrup
- ✅2 cups pecans, chopped
- *Optional: 1 teaspoon vanilla extract
Instructions
- 1. Prepare a square baking tin with non-stick paper. Preheat the oven to 180 degrees Celsius, fan-forces
- 2. Make the Shortbread Base: mix all ingredients together until a dough forms. Transfer this as an even layer into your baking tin and use a fork to poke holes in it.
- 3. Bake the base for 12-15 minutes until golden. Remove and pop this in the fridge to cool
- 4. Make the Pecan caramel layer: add the coconut cream, coconut sugar and syrup to a small pot on medium heat. Bring to a boil and then reduce the heat to a simmer for 6-8 minutes, stirring frequently to prevent burning. Add in the pecans and then transfer the entire mixture as an even layer over the shortbread base
- 5. Bake the slice for another 22-25 minutes until the pecans are nicely toasted
- 6. Remove from the oven and allow the slice to fully cool before slicing. The caramel will firm up as it cools down.
