Vegan Pecan Pie Bars (Gluten Free option)
Sweetened with maple syrup and brown sugar, and baked atop a buttery shortbread crust, these pecan pie bars are the ultimate way to eat a classic dessert with your hands!
Shortbread Crust Ingredients
- 1 cup gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- ¼ cup granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 6 tbsp vegan butter cold from the fridge
- ¼ tsp salt
Pecan Filling Ingredients
- ¼ cup vegan butter
- ¼ cup light brown sugar
- ¼ cup maple syrup
- 1 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tsp salt
- 1½ cups pecans
Preheat the oven to 350°F, and line an 8x8 pan with parchment paper. If you want to use a 9x13 pan simply double all the ingredient amounts.
Combine all the shortbread crust ingredients into a bowl. Mix either by hand or with a pastry cutter until fully combined. The consistency will resemble crumbs, or wet sand.
Cover the bottom of the pan with the shortbread crust dough and press firmly and as evenly as possible across the pan. Bake for 12 minutes.
While the crust is baking, measure out your pecans into a large bowl. Add all the rest of the Pecan Mixture ingredients – NOT the pecans themselves – into a small pot or pan. Combine together on medium heat until brought to a boil, usually just a few minutes, then pour the mixture over the pecans.
Add the pecan mixture on top of the pre-baked shortbread crust, and put all back in the oven for 30 minutes. Let cool for at least an hour before removing from the pan and cutting into 9 or 16 bars.
Eat and enjoy!
Total amount: 16 bars
Serving size: 1 bar
Per serving amounts:
- Calories - 183
- Grams of fat - 12.2
- Grams of carbs - 16.6
- Grams of protein - 1.3