Gluten & Dairy Free Pecan Pie Bars
These Pecan Pie Bars have less sugar, and are gluten and dairy-free, and you're not going to miss a bit of richness that pecan pie offers!
Servings: 12 bars
Ingredients
Crust
- 2 cup almond flour
- 3 tablespoon refined coconut oil melted
- ¼ cup maple syrup
- ⅛ teaspoon sea salt or pink salt
- 1 teaspoon vanilla
Filling
- ½ cup coconut sugar or regular sugar
- 2 tablespoon coconut oil
- 2 tablespoon molasses
- ⅛ teaspoon salt
- 2 tablespoon fresh ground flax seed + 4 tablespoon filtered water
- 3 tablespoon coconut or almond milk
- 1 tablespoon cornstarch
- 2 cups chopped pecans
Instructions
- Preheat oven to 350
- In a small bowl mix together almond flour, melted coconut oil, maple syrup salt and vanilla.
- Stir until well combined.
- Press into a small baking dish. I used an 8x6 oven safe corning ware dish.
- Poke some holes in the crust with a fork
- Bake at 350 for about 25-30 min or until lightly brown
Filling
- Spread the chopped pecans on a cookie sheet and toast until fragrant. Set aside
- In a small saucepan whisk together sugar, molasses, and coconut oil.
- Bring to a boil for about a minute and turn heat off. (The oil will look separated from the sugar, thats ok)
- Grind flax seed in a Nutri-Bullet or coffee grinder.
- Pour flaxseed into a small bowl and whisk in water, cornstarch, almond or coconut milk, vanilla, and salt.
- Whisk this mixture into the sugar mixture.
- Whisk in half of the chopped pecans.
- Pour this mix over the crust.
- Spread the other cup of chopped pecans over top the crust.
- Bake for about 25-30 minutes.
- Let cool for an hour or more before serving.
Notes
To remove these bars from the baking dish, let them cool first.