Pecan pie bars

Pecan pie bars

Total: 2 hr 10 min. | Active: 40 min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 292 kcal
, Fat: 24 g
, Carbohydrate: 13 g
, Protein: 4 g
This bar recipe is inspired by the famous American pecan pie. My version promises the same feel-good vibes as the original, however mine is easier to make and healthier too. The bars comprise a light base and a creamy filling, and are topped with crunchy pecan nuts. Don’t forget to sprinkle the bars with a little fleur de sel at the end. This will make them utterly irresistible.

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pie base

180 g pecan nut
40 g rolled oats (gluten-free)
40 g coconut flake
¼ dl coconut oil, melted
10 pitted date

Creamy filling

1 ½ dl coconut milk
12 pitted date
120 g pecan nut
¼ dl maple syrup
1 tsp vanilla paste
120 g pecan nut

To bake

1 tbsp maple syrup
1 pinch sea salt
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Utensils

One square springform pan(20 x 20 cm), lined with baking paper

How it's done

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Pie base

Mix the nuts, oats, coconut flakes, coconut oil and dates in a food processor for approx. 4 mins. until sticky. Transfer the mixture to the prepared tin, smooth down with the back of a spoon.

Creamy filling

Heat the coconut milk in a pan. Add the dates, simmer until soft. Remove the pan from the heat, add the nuts, maple syrup and vanilla paste, puree into a smooth cream using a handheld blender. Pour the cream over the pie base, scatter the nuts on top.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove, brush with maple syrup while still warm, sprinkle with fleur de sel. Leave the pie to cool in the tin, cover and chill for approx. 1 hr. Slice the pie into bars.

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