Vegan Pecan Pie Bars - Date Sweetened Glutenfree
User Reviews
5
Vegan Pecan Pie Bars - Date Sweetened Glutenfree
Description
This recipe constructs a crust from almond flour, tapioca starch, oat flour, baking soda, and salt, enriched with vanilla, coconut oil, and maple syrup. The dough is pressed into a pan and partially baked to provide a stable base.
The date caramel is made by blending soft Medjool dates with almond butter, almond milk, and salt to a smooth, thick cream that sits between the crust and pecan topping. The pecan layer mixes pecan halves and chopped nuts with maple syrup, coconut sugar, and cinnamon, offering sweet and spicy crunch.
Once assembled, the bars bake until the topping is set, delivering a dessert bar with contrasting textures and natural sweetness. These bars are suitable for those seeking vegan and gluten-free options sweetened without refined sugar.
The notes include storage advice: keep at room temperature for a day, refrigerate up to a week, or freeze for longer storage. It also offers instructions to omit oil and adjust binding with alternatives and provides flour substitutions if gluten flours are preferred along with vegan butter and flax egg adjustments.
Ingredients
For the crust:
- 1 cup almond flour
- 3 tablespoons tapioca starch
- 2 tablespoons oat flour or use white rice flour, certified gluten-free if needed
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon refined coconut oil semi-solid
- 3 tablespoons maple syrup
For the date caramel layer:
- 9 Medjool dates soft
- 2 tablespoons almond butter
- 1/2 cup almond milk non-dairy, or oat milk
- 1/8 teaspoon salt
For the pecan topping:
- 1 cup pecan I use and 1/2 cup of halves and 1/2 cup chopped, halves and chopped
- 1 tablespoon maple syrup
- 2 teaspoons coconut sugar or brown sugar
- 1/8 teaspoon cinnamon
Instructions
- Make the crust: In a bowl, add the almond flour, tapioca starch, oat flour, baking soda, and salt and mix well.
- Then add in the wet ingredients - vanilla extract, melted coconut oil, maple syrup and mix and make a dough. Press and mix to combine.
- Line a 9x9 or 8x8 inch brownie pan with parchment. Then press this dough into the pan and even it out with a spatula.
- Preheat the oven to 345 degrees Fahrenheit (170c) and bake the crust for 11 minutes.
- Meanwhile, make the date caramel: Blend dates, almond butter, 1/4 cup of milk, 1/8 teaspoon salt. Then add the milk 1 tablespoon at a time until the mixture is a smooth thick cream. Depending on your dates, you might need all of the half cup or a tablespoon less non dairy milk.
- In another bowl, add the pecans and maple syrup and toss well. Then sprinkle in the coconut sugar and cinnamon and toss again.
- Remove the crust from the oven then spread out the date caramel and even it out.
- Top the date caramel with the pecan mixture and even it out and then place this pan back in the oven and bake for 30-35 minutes.
- Once the top is not liquidy anymore, take the pan out. Let it cool for 15 minutes then carefully remove the bars from the pan and let it cool for another 10 minutes before slicing and serving.
Notes
- Store these bars at room temperature for one day, refrigerate them for up to seven days, or freeze for up to two months.
- To make oil-free bars, omit the coconut oil and increase maple syrup, almond butter, or tahini slightly to bind the dough.
- For versions using gluten flour, substitute the flours with 1¼ cups all-purpose or a wheat blend, adding 2-3 tablespoons vegan butter and a flax egg (1 tbsp flaxseed meal with 2.5 tbsp warm water) for proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 67mg | 3% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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