Gluten-Free Vegan Pecan Pie Bars {Paleo & Refined Sugar-Free}

Gluten-Free Vegan Pecan Pie Bars {Paleo & Refined Sugar-Free}

{Gluten-Free, Vegan, Paleo, Refined Sugar-Free}

A few weeks ago I set out to make some date pecan bars. I’ve been really in the mood for something like that lately and decided to finally figure out some sort of a healthy alternative and that is how I ended up with these absolutely scrummy gluten-free vegan pecan pie bars. Happy to report these came out delicious and actually taste a whole lot like pecan pie, only without the traditional wheat, sugar, and dairy overload. The best part is that they’re super easy to make, are full of wholesome ingredients, and can accommodate quite a range of alternative diets (they are gluten-free, vegan, paleo, and refined sugar-free). These may be my best cookie bars to date (though I can never have enough of these Gluten-Free Vegan Raspberry Almond Squares either!), and I couldn’t wait to share them with you!

Gluten-Free Vegan Pecan Pie Bars Recipe:

Crust Ingredients:

1 tbsp ground flax seeds
3 tbsp hot water

2 cups almond flour (you can use any nut flour instead. Pecan flour would be perfect, or some ground brazil nuts, etc.)
1/3 cup liquid sweetener of your choice (I used maple syrup)
1/3 cup coconut oil, melted or very soft
1 tsp pure vanilla extract
1/4 tsp salt

Date Filling Ingredients:

3 cups medjool dates, pre-soaked (I poured boiling water over mine and soaked them for 20 mins)
juice of 1/2 a lemon
1/2 tsp cinnamon
1 tsp ground chia seeds (optional)

1 1/2 cups pecan halves (for topping)

Directions:

1. Preheat oven to 350F. Line an 8×8 baking dish (or anything of a similar size) with some parchment paper and set aside.

2. Make a flax egg by mixing the ground flax in hot water in a small cup. Stir and set aside to gel for a few minutes.

3. Place all other crust ingredients in a food processor, adding the flax egg last. Process until the mixture is well-combined.

4. Pour the crust mixture into the prepared baking dish and bake for 26 minutes until the base becomes slightly golden and springs back when touched lightly (though it will still be soft). Remove the pan from the oven but keep the oven running. {Note: the crust will still be rather delicate at this point and that’s normal. Don’t be tempted to over-bake. It’ll solidify well after cooking}

5. While the crust is baking, prepare the date filling by blending all the ingredients, except for the whole pecans, in a food processor and blend into a smooth mixture. Spread evenly (and carefully) over the baked crust. Top with pecans (either keeping them whole or chopping). Return back into the oven and bake for 10 more minutes.

6. Remove pan from oven and place pan onto a cooling rack. Cool to room temperature and then refrigerate for 1-2 hours to allow it to set. {Note: can eat them straight out of the oven but the crust will be soft. It hardens in the fridge. I liked them a lot soft and warm, but when I tasted them cold the next day they were way better!}

Gluten-Free Vegan Pecan Pie Bars {Paleo & Refined Sugar-Free}

Happy Baking!

xo Audrey

~~

This Gluten-Free Vegan Pecan Pie Bars recipe has been shared with Fat Tuesday, Allergy-Free Wednesdays, Real Food Wednesday, Waste Not Want Not Wednesday, Gluten-Free Wednesdays, Let’s Get Real Friday Party, #glutenfreefridays, Natural Family Friday, Natural Living Monday, and with Gluten-Free & DIY Tuesday.

** A big thanks to Tessa @ Tessa the Domestic Diva for featuring this recipe!

    1. Vanessa
      • Audrey
    2. Jamie Miller
      • Audrey
    3. Heather Howe
      • Audrey
      • Audrey
    4. Dee
      • Audrey
      • Audrey
    5. sabrina
      • Audrey

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