As many of you know, I have a sweet tooth. That was one of my biggest problems prior to eating healthy. I could eat desserts for breakfast lunch and dinner. In fact, did most of the time in my past indulging. I honestly should have created the slogan cupcakes for breakfast. Because this was so me. I'm a huge fan of cupcakes btw. Now let's get back to the post at hand. Of course, while minding my business on Instagram I found this super yummy vegan pecan recipe. Only one problem, pecans check, almond flour check, almond butter. Oh, no!! I was determined to make this recipe happen anyways. After doing some long and hard research I developed the perfect recipe. I was so surprised at how to great this recipe turned out. I love that I didn't add a ton of oil. Though coconut oil is a healthier alternative, I still try to be mindful of my intake. This recipe was too good. I could envision this recipe paired with vegan ice cream. That would totally bring this recipe to the next level!
This recipe is...
- A healthier alternative
- Gooey
- Perfect to indulge in any day!
Vegan Pecan Bars
INGREDIENTS
Crust
•
1 1/2 cup almond flour
•
1/2 cup unsweetened apple sauce
•
2 tablespoons maple syrup
Filling
• Flax Egg (
2 tablespoons ground flax seeds + 4 tablespoons water mixed together)
•
2 tablespoons coconut oil
•
3/4 cup coconut sugar
•
1/2 cup maple syrup
•
1/2 teaspoon Himalayan salt
•
1 tablespoon tapioca starch
•
2 tablespoons unsweetened almond milk
•
1 teaspoon vanilla extract
•
2 cups pecans roughly chopped

INSTRUCTIONS
- Preheat oven to 350°F
- Line an 8x8inch baking pan and set aside.
- In a mixing bowl add the crust ingredients (almond flour, apple sauce, and maple syrup) and combine.
- Spoon in the dough on the lined baking pan and create a thin layer. Use a fork and poke a few holes across the crust and bake for 30 minutes until the edges are golden. Remove from the oven and set aside while you prepare the filling.
- Reduce the heat to 325°F
Filling
- Add the coconut oil, coconut sugar, maple and salt to a medium-sized saucepan. Whisk together and melt over medium-low heat and simmer. Bring up to a boil for about 30 seconds and then remove from the heat.
- In a small bowl whisk together the almond milk, starch, vanilla extract, and flax egg until no lumps remain. Pour that mixture into the sugar mixture and whisk to fully combine.
- Scatter 1 cup of the chopped pecans over the prepared pie crust. Stir the remaining pecans into the filling. Pour the filling over the crust.
- Place in the middle of the oven and bake for 25 minutes. Remove from oven and let cool for two hours before cutting in to. Enjoy!
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