Vegan Maple Pecan Bars

Vegan Maple Pecan Bars are a new twist on pecan pie! And they’re easy and quick to make. Their gooey center mixed with the crunchy base and crunchy pecans makes for a delightful bite! And they’re good for egg free, dairy free, and vegan/vegetarian family and friends.

Bonus, you can take some of your stress out on the cookies! 😜


The cookie crumb crust is adapted from Mark Bittman’s How to Bake Everything.

The Pecan filling is inspired from Nancy Baggett’s The All American Dessert Book.




Vegan Maple Pecan Bars are a new twist on pecan pie! And they’re easy and quick to make. Their gooey center mixed with the crunchy base and crunchy pecans makes for a delightful bite! And they’re good for egg free, dairy free, and vegan/vegetarian family and friends.

Bonus, you can take some of your stress out on the cookies! ;p

The cookie crumb crust is adapted from Mark Bittman’s How to Bake Everything.

The Pecan filling is inspired from Nancy Baggett’s The All American Dessert Book.




I’m participating in an Allergy Friendly Blog Hop and Giveaway with some other amazing bloggers! Their blog names and blog links are down below, so don’t forget to check their recipes out too!


The Urben Life - Apple Cider Donuts

Zestfull - Chocolate Ginger Cookies

Spabettie - Pumpkin Blondies

The Baking Fairy - Vegan Pumpkin Coffee Cake

TheFrugalistaMOM - Carrot Cake Loaf

One Sweet Appetite - Flourless Chocolate Cookies

@ichewsu - Paleo Pumpkin Muffins

@kvetchinginthekitch - Apple Pie Pancakes

Jess Baumgardner - Pumpkin Granola

@colormecourtney_ - Pumpkin Spice Waffles

plantcrush - Pumpkin Spice Latte Rice Krispie Treats



Ingredients:

Cookie Crumb Crust:

1 1/2 c cookie crumbs (use whatever type of cookie you want, like Graham crackers, homemade cookies, wafers, etc.)

3 tbsp granulated sugar

6 tbsp vegan butter, melted (I used Earth Balance, but use whatever kind you want)

Pecan Filling:

1 1/2 tbsp vegan butter

1/2 c chopped pecans

1 c maple syrup

3/4 c chilled 14 oz full fat coconut milk or cream (skim the thick creamy part off the top and leave the water)

1/4 c granulated sugar

1/3 c light corn syrup

Pinch salt

1/2 tsp vanilla extract

Directions:


Cookie Crumb Crust:

1. Heat the oven to 350 degrees F

2. Line an 8x8 pan with parchment paper, or leave it be (you don’t need to grease the pan because the butter in the cookie crumb will keep it from sticking)

3. To make the cookie crumb crust, crush the cookies into crumbs in a food processor or put it in a bag and crush it with a rolling pin

4. In a medium sized bowl, combine the melted vegan butter, sugar, and cookie crumbs and mix them until all the ingredients are well combined

5. Pour the mixture into the pan and press down until the mixture is evenly distributed and packed down in the bottom of the pan

6. Bake the crust for 8-10 minutes or until the edges are golden brown and fragrant

7. Once baked, set aside to cool and start on the pecan filling

Pecan Filling:

1. For the pecan topping, melt the vegan butter in a medium saucepan over medium heat

2. Once the butter is melted, add in the pecans

3. Stir frequently until the pecans start to brown

4. Once they’re ready, take them off the heat and set into a bowl to cool

5. In the same saucepan, combine the maple syrup, coconut cream, granulated sugar, light corn syrup, and salt

6. Place the pan over medium heat and stir continuously until the sugar is dissolved and starting to boil

7. Wash the sides down with water and a pastry brush to ensure there are no sugar crystals on the sides

8a. If you want, you can insert a candy thermometer on the side of the pan and bring the mixture up to 235 degrees F (soft ball stage)

OR

8b. If you don’t have a candy thermometer or don’t want to use one, simply let the mixture boil for about 5 minutes (make sure to stir every once and while)

9. Make an ice bath by putting ice and cold water in a bowl and setting it close to the stove

10. Once the mixture starts getting thicker (when you stir/drag the spoon across the bottom, you’ll see the bottom of the pan for a split second), drop a small amount of the syrup in the ice bath

11. Wait a few seconds, then pull it out of the water

12. If the mixture holds it’s shape, it’s ready to go and you can pull it off the stove

13. If not, wait another minute (maybe less) and try again

14. Pull the mixture off the stove and pour the vanilla and pecans in and stir until everything is well combined

15. Pour the pecan filling on top of the cookie crumb crust in the 8x8 pan and spread out evenly

16. Set in the fridge for about 30 minutes to set

17. Cut into whatever size you want and enjoy!


Note: These should sit out on the counter at least an hour before serving so they can soften up

Store in an air tight container in the fridge for up to 2 weeks


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