Vegan Pecan Pie Bars
Ingredients
Base
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/4 tsp salt
Filling
- 12 pitted Medjool dates
- 1 cup non-dairy milk
- 3 tbsp arrowroot or corn starch
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1.5 cups pecan halves
Preparation
Preheat oven to 350ºF/ 175ºC. Line a baking 8x8 inch tray with parchment paper.
Combine base ingredients in a bowl until you form a dough. Press firmly into a square pan (8×8'') lined with parchment paper. Set aside.
Prepare the filling by blending the Medjool dates, milk, arrowroot, vanilla, and salt in a high speed blender and pulse until smooth.
Add 1 cup of pecans and press for 30 seconds. Spread on top of the base into an even and flat layer.
Top with the rest of the pecans and press them tightly.
Bake for 35-40 minutes, until the pecans on top are golden brown. Remove from the oven. Cool down and then refrigerate overnight.
