Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- ¼ cup coconut sugar
- ½ cup melted coconut oil (or vegan butter)
- 1 tsp vanilla extract
- Pinch of sea salt
- 1 cup maple syrup
- ½ cup coconut sugar
- ¼ cup full-fat coconut milk
- 2 tbsp cornstarch
- 1 tbsp ground flaxseed mixed with 2 tbsp water (flax egg)
- 2 tsp vanilla extract
- 2 ½ cups pecan halves
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, ensuring overhang for easy lifting.
- In a medium bowl, mix gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt. Add melted coconut oil and vanilla extract, stirring until a crumbly dough forms.
- Press the dough evenly into the prepared dish and bake for 10–12 minutes until the edges turn golden. Let it cool.
- Prepare the flax egg by whisking ground flaxseed with water and setting it aside to thicken for 5–10 minutes.
- In a medium saucepan, combine maple syrup, coconut sugar, and full-fat coconut milk. Cook over medium heat until the sugar dissolves and the mixture simmers. Let it simmer for 3–5 minutes to thicken slightly.
- Whisk cornstarch into the flax egg to make a smooth slurry, then add it to the simmering syrup mixture, whisking constantly. Stir in vanilla extract and a pinch of sea salt, cooking for another 2–3 minutes until it thickens to a caramel-like consistency.
- Mix in the pecan halves until fully coated with the caramel mixture.
- Pour the pecan filling over the baked crust, spreading evenly. Bake for 25–30 minutes until the filling sets and bubbles slightly at the edges.
- Let the bars cool completely in the pan, then refrigerate for at least an hour to set further.
- Lift the bars out using the parchment paper, cut into squares or rectangles, and serve chilled or at room temperature.
Notes
- Drizzle melted vegan chocolate on top after cooling for extra indulgence.
- Add vegan dark chocolate chips to the filling for a richer flavor.
- Substitute pecans with walnuts or a mix of nuts for variation.
- Sprinkle unsweetened shredded coconut over the filling before baking for a tropical twist.
- Use full-fat coconut milk for the best texture.
- Let the bars set completely before slicing to maintain shape.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 12g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
