Maple Pecan Pie Bars (vegan)
Printed from Inclusive Kitchen — Maple Pecan Pie Bars
Maple pecan pie bars are a delightful twist on the traditional pecan pie, offering a rich, nutty flavor with a hint of sweetness from maple syrup. These vegan bars are not only a treat for the taste buds but also a nod to the classic American dessert that has graced tables during holidays and special occasions for generations. The combination of crunchy pecans and a gooey maple filling creates a texture that is both satisfying and indulgent, making them perfect for sharing—or keeping all to yourself.
Historically, pecan pie has its roots in the Southern United States, where pecans are native. The pie became popular in the 19th century, often made with eggs and butter, but this vegan version swaps those ingredients for plant-based alternatives without sacrificing flavor. It’s a testament to how traditional recipes can be adapted to fit modern dietary preferences while still celebrating their rich heritage.
To make these bars, you’ll need a few simple ingredients that come together to create a delicious dessert. The crust is made from oats and almond flour, providing a nutty base that complements the filling beautifully. The filling itself is a blend of maple syrup, coconut cream, and ground flaxseed, which acts as a binder and gives that signature gooey texture. These bars are perfect for any occasion, whether it’s a holiday gathering or a cozy night in with a good book. Just be prepared for the compliments to roll in—after all, who can resist the allure of maple and pecans?
Ingredients
- 1.5 cups rolled oats
- 1 cup almond flour
- 0.5 cup coconut oil
- 0.5 cup maple syrup
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup coconut cream
- 1 cup pecans
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, combine 1.5 cups of rolled oats, 1 cup of almond flour, and 0.25 teaspoon of salt. This mixture will form the base of your bars, so make sure it's well combined.
- Melt 0.5 cup of coconut oil and add it to the dry ingredients along with 0.5 cup of maple syrup. Mix until the mixture resembles wet sand, ensuring all the dry ingredients are moistened.
- Press the oat mixture firmly into the bottom of the prepared baking pan. Use the back of a measuring cup to pack it down evenly, creating a solid crust.
- Bake the crust in the preheated oven for 10 minutes, until it is lightly golden. This step helps to set the crust and gives it a nice texture.
- While the crust is baking, prepare the filling. In a small bowl, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for about 5 minutes to thicken.
- In a medium saucepan over low heat, combine 1 cup of coconut cream, 0.5 cup of maple syrup, and 1 teaspoon of vanilla extract. Stir until well combined and warmed through, but do not boil.
- Add the flaxseed mixture to the saucepan and stir until fully incorporated. This will help bind the filling together.
- Remove the saucepan from heat and fold in 1 cup of chopped pecans. This adds a delightful crunch to your filling.
- Pour the pecan filling over the pre-baked crust, spreading it evenly. The filling should be thick but pourable.
- Return the pan to the oven and bake for an additional 20 minutes, or until the filling is set and slightly bubbly around the edges.
- Once baked, remove the pan from the oven and let it cool completely in the pan. This will help the bars firm up for easier slicing.
- Once cooled, use the parchment overhang to lift the bars out of the pan. Cut into squares or rectangles, depending on your preference.
- Serve the bars at room temperature or chilled. They can be stored in an airtight container in the refrigerator for up to a week—if they last that long!
Nutrition (per serving)
- Calories: 210
- Carbs g: 25
- Protein g: 3
- Fat g: 12
- Sugar g: 8
