Desserts

Pecan Pie Bars

vegan pecan pie bars

8 ingredient easy vegan pecan pie bars. Yes please!

This time using Nature’s Charm sweetened condensed coconut milk to create the top layer. I think this product is their most popular, and I can totally see why! It is gorgeous. Again another product of their’s that proves you need not go without deliciousness following a vegan/plant based diet.

Vegan Pecan Pie Bars

You can even use this product in savoury recipes. I gave a tin to my mum and they added a teeny bit to their rice and said it was absolutely sublime. In this recipe I used a mixture of white and coconut flour to add an extra hint of coconut. The coconut flour also made the base a better texture.

For the pecan layer it is compulsory that you toast them beforehand. This releases their flavour and adds extra deliciousness. I left mine in the fridge overnight to set so they’re great to prepare a day in advance. And don’t worry if they seem a little stuck. Just use a knife around the edges to release them from the sides of the tin. Enjoy you lot!

Pecan Pie Bars
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Pecan Pie Bars

Recipe by Luce from What Luce EatsCourse: Desserts, snacksDifficulty: Easy
Makes

8

bars
Prep time

20

minutes
Baking and Setting time

3

hours 

Delicious Pecan Pie Bars using Nature’s Charm sweetened condensed coconut milk. You will not be disappointed with these beauties!

Ingredients

  • 120g white flour

  • 120g coconut flour

  • 70g dairy free butter (melted)

  • 2 tablespoons of maple syrup

  • 80ml coconut oil (melted)

  • 50g dates (chopped)

  • 120g pecans

  • 1 can of Natures Charm condensed coconut milk

Directions

  • Preheat oven to 180c and grease or line a square baking tin. If the base of your baking tin isn’t detachable, I advise to line with parchment paper so the bars can come out easier.
  • In a bowl combine the white flour and coconut flour.
  • In a separate bowl combine the melted butter, melted coconut oil and maple syrup.
  • Next pour the wet ingredients into the dry and combine before emptying the mixture into
    the baking tin.
  • Flatten down and using a fork make a few holes in the mixture. Bake in the oven for 10 minutes.
  • Meanwhile scatter the pecans on a baking tray and toast in the oven for 10 minutes too.
  • Take the base out and leave to cool slightly.
  • Meanwhile combine the pecans, chopped dates and condensed milk together and pour over the base.
  • Make sure the pecans are evenly scattered, before placing back in the oven for 20 minutes.
  • Once taken out of the oven, allow to cool slightly before using a knife to score around the edges.
  • Place the tin in the fridge to set ideally overnight or for a few hours.
  • Carefully remove from the tin and slice into 8 bars.

Notes

  • Store in the fridge and consume within 7 days.
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