Vegan Pecan Pie Bars
by Karissa's Vegan Kitchen
A handheld twist on pecan pie, these vegan pecan pie bars with a shortbread crust are easy and perfect for the holidays.
Servings: 9 bars
Calories: 476kcal
Ingredients
Vegan Shortbread Crust
- ½ cup vegan butter melted
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon vanilla extract
Pecan "Pie" Filling
- 1 cup full-fat coconut milk canned
- 1/3 cup maple syrup
- 1/2 cup brown sugar
- 3 tablespoons corn starch
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons vegan butter
- 2 cups halved pecans roughly chopped
Instructions
- Preheat oven to 325°F. Grease a 9-inch or 8x8 square baking pan.
- Mix together the melted vegan butter, flour, sugar, and vanilla. Press into the bottom of the pan.
- Bake for 10 minutes. Remove from the oven. Change the oven temperature to 425°F.
- In a medium saucepan, whisk together the coconut milk, maple syrup, brown sugar, corn starch, vanilla extract, cinnamon, and salt until the corn starch is dissolved. Add the butter to the pot.
- On medium heat, bring to a simmer, stirring frequently. Remove from the heat as soon as it starts bubbling. At this point, it should be thickened.
- Stir in the pecans.
- Pour the mixture into the pan over the crust.
- Bake for 30 mins, or until the filling appears more firm when jiggled.
- Remove from the oven and let cool before cutting and serving.
Nutrition
Serving: 1bar | Calories: 476kcal | Carbohydrates: 43g | Protein: 4g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 194mg | Potassium: 211mg | Fiber: 3g | Sugar: 26g | Vitamin A: 730IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg