Chocolate Pecan Pie Bars (Vegan & Gluten-Free)

COOKIE WEEK IS HERE! Christmas is in 6 days, which is honestly shocking - this year has flown by and I only started listening to Christmas music today (as in, right now). This year, I decided that it would be really fun to recreate all of my favourite childhood Christmas cookie recipes using healthier ingredients. All of the recipes will be vegan, gluten-free, EASY to make and so delicious. I can’t wait to share them all! First up is these pecan pie bars - my mom and I used to make “butter tart bars” with pecans, which were similar but had a runnier filling. These ones have the same shortbread-style base, but with a caramel-y layer of pecan goodness that firms up in the fridge and turns into the tastiest candy topping. I brought these to our Stellar Eats Christmas party and everyone loved them! A new fave for sure. Hope you love them!

Chocolate Pecan Pie Bars (Vegan & Gluten-Free)

Holiday Cookie Series

Ingredients

For the base:

• ¼ cup + 1 tbsp vegan butter or coconut oil, solid

• ¼ cup coconut sugar

• 1 cup almond flour

• ½ cup gluten-free 1-to-1 baking flour (I use Bob’s Red Mill)

• ¼ tsp sea salt

For the topping:

• ¼ cup vegan butter or coconut oil

• 2 tbsp full-fat coconut milk

• 2 tbsp cashew butter

• ¼ cup maple syrup

• ½ cup coconut sugar

• 1 tsp arrowroot, tapioca or corn starch to thicken (in last 1 min of cooking)

• 1 ½ cups chopped pecans

• ½ tsp vanilla extract

• Big pinch of sea salt

• ½ cup or more dark chocolate chips/chunks

Method

Preheat your oven to 350 degrees and line a square (8x8 or 9x9) baking pan. Mix together all of your base ingredients and use clean hands or a fork to fully incorporate your oil/butter into the flour. Your dough should be crumbly but stick together when pressed between your fingers. Press the dough into your baking pan and press it down as tightly as possible (which prevents them from crumbling). I like to use a flat surface like the back of my measuring cup to really make sure it’s packed. Bake crust for 12 minutes, until just starting to brown around the edges, then remove to cool.

Meanwhile, make your pecan pie topping by combining the butter or oil, coconut milk, cashew butter, maple syrup, coconut sugar and starch of choice in a small saucepan. Whisk until smooth, then cook over medium heat for 3-5 minutes, until bubbling and thickened slightly. Remove from the heat and stir in your vanilla, salt and pecans.

Pour the pecan pie mixture evenly overtop of your crust, then sprinkle with the chocolate. Return to the oven and bake for an additional 20 minutes, until the top is very bubbly and slightly browned.

Let the pecan pie bars cool for 15-20 minutes, then place them in the freezer to set for an additional 1 hour or more. Once firm, cut into triangles and top with chocolate drizzle if desired.

Makes 16 pieces