Vegan Pumpkin Spice Pecan Pie Bars
User Reviews
4.8
24 reviews
Excellent
Vegan Pumpkin Spice Pecan Pie Bars
Report
These easy pecan pie bars have a pumpkin spice spin for the best of fall flavors!
Share:
Ingredients
For the crust:
- 3 tablespoons maple syrup
- 1/3 cup coconut oil at room temperature (should be the consistency of softened butter)
- 3/4 cup coconut flour sifted (66 grams)
- 1/2 teaspoon pumpkin pie spice
- Pinch of sea salt
For the pecan topping:
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 1 cup pecans (105 grams)
- 1/2 cup coconut sugar, packed
- 3 tablespoons maple syrup
- 1 1/2 tablespoons coconut oil
- 1 1/4 teaspoons pumpkin pie spice extract
- 1/4 teaspoon sea salt
- 1/3 cup canned pumpkin puree
Instructions
- Heat your oven to 350 degrees Fahrenheit and line the bottom of an 8x8-inch baking pan with parchment paper, leaving an overhang to use as a handle to get the bars out of the pan once chilled.
- In a large bowl, beat the maple syrup and coconut oil together using an electric hand beater until creamy and well combined. Stir in the coconut flour, pumpkin pie spice, and salt until it forms a dough.
- Press the dough evenly into the bottom of the pan and bake until the edges are a deep golden brown, and the middle is lightly golden, about 14-15 minutes. Your crust will probably have risen and cracked a little bit when it comes out of the oven; use the back of a small spoon to pack it down so it’s flat and crack-free. Let cool for 1 hour before starting the topping.
- As soon as the crust comes out of the oven, whisk the flax meal with the warm water and refrigerate, so the mixture can gel up while the crust is cooling.
- In the meantime, place the pecans onto a cookie sheet in a single layer and bake them into the oven until they darken and smell "nutty," about 8-10 minutes. Let cool, roughly chop, and set aside.
- Once the crust has cooled, combine the remaining coconut sugar, maple syrup, coconut oil, pumpkin pie spice extract, and salt in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring frequently. Remove from heat. Let the mixture stand at room temperature for 5 minutes.
- Add the chilled flax mixture and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.
- Pour the topping over the crust, using a spoon to spread it out and make sure the sugar mixture and pecans are evenly coating the crust. Press the pecans lightly so they lay flat.
- Dollop the canned pumpkin over top of the pecan mixture and use a sharp knife to swirl it around.
- Bake until the filling looks set, about 20 minutes. Let stand until it cools down to room temperature. Then, refrigerate for at least 6 hours or overnight.
Nutrition Information
Show Details
Calories
147kcal
(7%)
Carbohydrates
15.5g
(5%)
Protein
1.5g
(3%)
Fat
10.5g
(16%)
Saturated Fat
5.4g
(27%)
Polyunsaturated Fat
1.7g
Monounsaturated Fat
3.1g
Sodium
46.9mg
(2%)
Potassium
45.8mg
(1%)
Fiber
3.7g
(15%)
Sugar
10.9g
(22%)
Vitamin A
5IU
(0%)
Nutrition Facts
Serving: 16Bars
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 15.5g | 5% |
| Protein | 1.5g | 3% |
| Fat | 10.5g | 16% |
| Saturated Fat | 5.4g | 27% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 3.1g | 16% |
| Sodium | 46.9mg | 2% |
| Potassium | 45.8mg | 1% |
| Fiber | 3.7g | 15% |
| Sugar | 10.9g | 22% |
| Vitamin A | 5IU | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
Other Recipes
You'll Also Love
