Recently, while cruising the grocery store, I came across some fresh organic Pecans on sale and started thinking about my mom’s Pecan Pies. I remember as a kid, my mother would make wonderful desserts. Strawberry Rhubarb Pie, Butter tarts, Divinity Fudge, and so many more. It’s no surprise that I was the chubby kid growing up. My wife who is vegan and gluten-intolerant had never experienced this sweet delight, so I set out to make a vegan, gluten-free Pecan Pie in bar form and this recipe was born.
For those who are new to Pecan Pies, this recipe is about as easy as any other baked good. Just remember heat and combine the saucepan ingredients on a low heat and not to simmer for more than a minute to avoid burning the sugar. Aside from that, this recipe requires very little skill and produces one of the most perfect desserts for entertaining guests. I personally like to prepare two batches, split that into four parts, then give them away for my friends to enjoy.
Pecans are a very healthy nut to serve. They are loaded with monounsaturated fats (good for heart health), increase metabolism, reduce the risk of cancer, are high in fiber, rich in manganese (vital for nerve and brain function), have anti-aging properties, prevents hair loss, helps to keep skin clear, and so many more benefits. I’m so glad such a healthy nut is a key ingredients in such a delicious dessert!
INGREDIENTS
Crust
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/4 tsp salt
Filling
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 2/3 cup coconut sugar
- 1 tsp vanilla
- 1 tbsp almond milk
- 2 cups chopped pecans
INSTRUCTIONS
- Preheat oven to 350 °F, preheat a saucepan on the stove at the lowest setting, and prepare an 8×8 inch pan with grease or parchment paper.
- In a small bowl, mix together almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until well combined. Press into bottom of pan.
- Bake for 15-17 minutes or until slightly golden brown.
- Let crust cool completely.
- In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until you achieve a light simmer, stirring consistently.
- Once simmering, constantly stir and let bubble for one minute or less(until the sugar dissolves completely and then turn off heat. Cooking longer will result in burnt sugar.
- Stir in almond milk and chopped pecans.
- Pour mixture over cooled crust and bake in oven for 20-22 minutes.
- Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.
- Store covered in the fridge.
