Ingredients
For the shortbread crust
- 1 cup coconut flour
- ¼ teaspoon kosher salt
- 3 tablespoons maple syrup
- ⅓ cup coconut oil softened to a similar consistency as softened butter
For the filling
- ¾ cup coconut sugar
- ⅓ cup maple syrup
- ⅓ cup coconut oil melted
- ⅓ cup non-dairy milk
- 2 tablespoons flax meal
- 2 teaspoons arrowroot starch or tapioca flour
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1¼ cup pecans toasted + roughly chopped
Instructions
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Preheat the oven to 350ºF. Grease an 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
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Combine the maple syrup and coconut oil and whisk until fully combined. Stir in the coconut flour and salt until a smooth door is formed.
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Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown. Let cool completely.
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For the filling, combine the coconut sugar, maple syrup, and coconut oil in a small saucepan over medium-low heat and whisk to combine. Bring to a low boil and let simmer for about 2-3 minutes and then remove from heat. Let cool slightly.
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While it cools, whisk together the non-dairy milk, flax meal, arrowroot starch, vanilla extract, and salt in a small bowl.
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Add the milk/flax mixture to the slightly cooled sugar mixture and whisk to combine. Stir in the pecans.
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Pour the pecan mixture over the cooled crust and bake for 30 minutes.
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Let cool completely, at least 2 hours, in the refrigerator before cutting into 16 squares.
- Store leftovers in an airtight container in the refrigerator.
Recipe by Rachel of Bakerita. Check out her site!
https://www.bakerita.com/pecan-pie-bars-gluten-free-paleo-vegan/
