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Pecan Pie Bar Stack
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Pecan Pie Bars

Say hello to pecan pie reinvented! Transform your favorite Thanksgiving dessert into healthy vegan, gluten free and easy to make bars.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: pecan pie, thanksgiving, thanksgiving dessert, vegan, vegan dessert
Servings: 12

Ingredients

  • Shortbread Crust
  • 2 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut oil melted
  • 1/3 cup maple syrup
  • 2 tsp vanilla
  • 1/2 tsp salt
  • Pecan Pie Filling
  • 2 cups dates approximately 12oz.
  • 1/4 cup reserved date water
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 2 tbsp cashew butter
  • 1/2 tsp salt
  • 3-3 1/2 cups pecans
  • 2 tbsp coconut sugar

Instructions

  • Preheat oven to 350 degrees. Fill a medium saucepan with water and bring to a simmer. Add the 2 cups of dates (approximately 12oz) to the water and simmer for 10 minutes. Reserve 1/4 cup of the water and then drain the rest. Allow dates to cool.
  • In a mixing bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, vanilla and salt. Mix until a crumbly dough forms.
  • Grease and parchment line a square baking pan and add the shortbread dough to the pan. Press the dough down into an even layer. Bake the shortbread layer at 350 degrees for 15 minutes.
  • In a large food processor, combine the soaked dates, reserved water, almond milk, cashew butter, maple syrup and salt. Blend until mixture becomes smooth. Unplug the food processor and mix in pecans with a rubber spatula.
  • Add the pecan filling mixture to the baked shortbread layer. Use your rubber spatula to smooth the pecan pie filling into an even layer.
  • Top the pecan pie filling with more pecans. Sprinkle the top of the bars with coconut sugar. Bake bars for an additional 20-25 minutes. Allow bars to cool completely before cutting.