While everyone knows it’s pumpkin season and pumpkin pie is the highly-anticipated dessert, around here pecan pie is the favorite. Typically pecan pie is made with an absurd amount of sugar and sometimes even corn syrup, making it shamefully unhealthy. Thankfully I found this recipe from WithoutAdornment that tastes just as good and the traditional version and is actually good for you! Serve this for dessert this Thanksgiving and you won’t feel bad about having seconds!
Vegan, Gluten and Refined Sugar Free Pecan Pie Bars
- 2 c. blanched almond flour
- 4 tbsp. coconut oil, melted
- 2 tbsp. grapeseed oil
- 2 tbsp. honey or agave nectar
- dash of salt
- 1 3/4 c. chopped pecans
- 1/3 c. maple syrup
- 1 – 2 tbsp. honey or agave nectar, if desired
- 1/4 c. coconut oil
- 1 tbsp. vanilla extract
- 1 tbsp. flaxseed meal
- 1/2 tsp. tapioca starch (could use arrowroot to make grain free)
- 2 tbsp. nut milk (or whatever kind of milk you want)
- Salt for pecans
- To make crust, turn oven to 350F and line with parchment paper or grease an 8×8″ pan. Mix ingredients in a medium sized bowl until combined.
- Press into prepared pan and bake for 15 minutes or until the crust starts to turn brown. Remove from oven and allow to cool.
- For the filling: In a small-medium sized pot, mix together the coconut oil, maple syrup, honey and vanilla extract.
- Bring pot up to a boil and simmer for about 5 minutes, whisking it frequently. (The coconut oil and sweeteners will not mix very much as one is polar and the other is not. Don’t worry as the nut milk slurry will act as an emulsifier.)
- Remove from heat and let cool to room temperature. (I stuck mine in the fridge for 10 – 15 minutes, giving it the occasional stir to prevent any coconut oil from hardening.)
- Meanwhile, toast the pecans in a pan on medium heat for about 5 – 8 minutes or until they smell like roasted pecans, stirring frequently. Once toasted, remove from heat and sprinkle with salt.
In a small bowl, mix together the flaxseed meal, tapioca starch and nut milk. Let it sit for a few minutes.
- Once the sugar-oil mixture is cooler, whisk in the nut milk mixture until combined and smooth.
Mix in the chopped pecans and mix until combined. Pour onto the cooled shortbread and distribute evenly.
- Bake at 350F for about 20 minutes or until the filling begins to set and loses its shine. Remove from oven and place on cooling rack.
- Before serving, chill in the fridge for at least an hour – the colder they are, the easier they are to cut and serve!
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