Vegan Pecan Pie Bars

This handheld version of traditional pecan pie is the perfect after-dinner treat at Thanksgiving, or any other fall holiday gathering!

Vegan Pecan Pie Bars
Yield: 8x8 pan

Ingredients
Crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup pure maple syrup
• 1/3 cup coconut oil, measured solid & then melted
• 1 tsp vanilla
• 1/4 tsp salt

Filling:

• 1/3 cup coconut oil, measured solid
• 1/4 cup maple syrup
• 2/3 cup brown sugar
• 1 tsp vanilla
• 1 Tbsp almond milk
• 2 cups pecans, coarsely chopped

Directions

1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. In small bowl, mix together all crust ingredients until well combined. Press into bottom of prepared pan. Bake 15-17 minutes, or until slightly golden brown. Let crust cool while filling is being prepared.
3. Meanwhile, in small saucepan over medium-high heat, bring coconut oil, maple syrup, brown sugar, and vanilla to a boil, stirring constantly. Once boiling, continue stirring and let bubble for one minute. Remove from heat. Stir in almond milk and pecans. Pour filling over crust and bake 20-22 minutes. Remove pan from oven and place on wire rack.
4. Let cool completely before cutting into bars.
5. When ready to serve, top individual bars with dairy free vanilla ice cream and/or coconut whipped cream, if desired. (The bars are also delicious on their own.) Enjoy!

Recipe adapted from Erin Lives Whole.