Gluten-Free Vegan Pecan Pie Bars
Ingredients
Crust
- 1/3 C melted coconut oil
- 1/3 C @justdatesyrup (could sub for agave or maple syrup)
- 1 tsp @simplyorganicfoods Madagascar Vanilla
- 1 1/2 C @bobsredmill almond flour
- 1/4 C @wildharvestbrand coconut flour
- 1/4 tsp salt
Filling
- 3 TBSP coconut oil, melted
- 1/2 C canned coconut milk (include the thick creamy part on top)
- 3/4 C @wholesomesweet coconut sugar
- 1 tsp @simplyorganicfoods Madagascar vanilla
- Pinch of salt
- 1/4 tsp cinnamon (optional)
- 1-2 tsp arrowroot powder or tapioca powder (or corn starch)
- 2 C chopped pecans
Preparation
Mix ingredients for crust (wet first, then add dry) and press into parchment lined 8x8 baking pan. Bake at 350 for 8-10 minutes.
Mix all ingredients except arrowroot powder and pecans in a sauce pan.
Bring to a boil and reduce heat to a simmer. Stir frequently until it thickens. Sprinkle in arrowroot powder to achieve desired thickness.
Stir in pecans. Pour over baked crust and bake for an additional 18-22 minutes. Store in fridge and let full set up before slicing.
