Pecan pie bars

Name: Pecan pie bars
Prep time: 40 min
Total time: 130 min
Yield: 16
Ingredients: 40 g coconut flakes; 1 tsp vanilla paste; ¼ dl maple syrup; 1 tbsp maple syrup; 420 g pecan nuts; 22 pitted dates; 1 ½ dl coconut milk; ¼ dl coconut oil; 40 g rolled oats; 1 pinch sea salt

bake Baking sweet

Total: 2 hr 10 min. | Active: 40 min.

vegan, lactose-free, gluten-free

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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.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 16 pieces

Pie base
180 g	pecan nuts
40 g	rolled oats (gluten-free)
40 g	coconut flakes
¼ dl	coconut oil, melted
10	pitted dates

Creamy filling
1 ½ dl	coconut milk
12	pitted dates
120 g	pecan nuts
¼ dl	maple syrup
1 tsp	vanilla paste
120 g	pecan nuts

To bake
1 tbsp	maple syrup
1 pinch	sea salt

How it's done

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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