Pecan Pie Bars by @minimalistbaker

≈ 1h5

12 servings

🌰

170 g

Almond flour

🌾

90 g

Tapioca flour

🧈

170 g

Vegan butter

🧂

3 g

Salt

🍁

180 ml

Maple syrup

🍬

100 g

Brown sugar

🍦

10 ml

Vanilla

🥛

60 ml

Almond milk

🧁

Tapioca starch

🥜

220 g

Pecans

  1. Preheat

    Preheat the oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper, leaving an overhang for lifting out the bars.

  2. Combine
    • almond flour
    • vegan butter
    • Salt

    Combine the almond flour, 1/2 cup vegan butter, tapioca flour, salt, and 1/4 cup maple syrup in a mixing bowl until a moist, crumbly dough forms.

  3. Press

    Press the crust dough evenly and firmly into the lined baking dish.

  4. Bake

    Bake the crust for 12 min, until it is lightly set and beginning to turn golden at the edges.

  5. Whisk
    • vegan butter
    • maple syrup
    • brown sugar

    Whisk the remaining 1/4 cup vegan butter, remaining 1/2 cup maple syrup, brown sugar, vanilla extract, almond milk, and tapioca flour in a mixing bowl until smooth.

  6. Stir
    • pecans

    Stir the pecans into the filling mixture until they are evenly coated.

  7. Pour
    • Pecans

    Pour the pecan filling over the partially baked crust and spread the pecans into an even layer.

  8. Bake

    Bake for 30 min, until the filling is bubbling, darkened in color, and mostly set around the edges.

  9. Cool

    Cool the baking dish completely at room temperature for about 60 min so the filling can firm up.

  10. Slice

    Lift the cooled slab from the dish using the parchment paper and slice it into 16 bars.

Pecan Pie Bars by @minimalistbaker

≈ 1h5

12 servings

🌰

170 g

Almond flour

🌾

90 g

Tapioca flour

🧈

170 g

Vegan butter

🧂

3 g

Salt

🍁

180 ml

Maple syrup

🍬

100 g

Brown sugar

🍦

10 ml

Vanilla

🥛

60 ml

Almond milk

🧁

Tapioca starch

🥜

220 g

Pecans

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper, leaving an overhang for lifting out the bars.

    🍳8-inch square baking dish
    📜parchment paper

  2. Step 2/10

    Combine the almond flour, 1/2 cup vegan butter, tapioca flour, salt, and 1/4 cup maple syrup in a mixing bowl until a moist, crumbly dough forms.

    🌰almond flour
    🧈vegan butter
    🌾tapioca flour
    🧂salt
    🍁maple syrup
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄spatula

  3. Step 3/10

    Press the crust dough evenly and firmly into the lined baking dish.

    🍳8-inch square baking dish
    🥄spatula

  4. Step 4/10

    Bake the crust for 12 min, until it is lightly set and beginning to turn golden at the edges.

    🍳8-inch square baking dish

  5. Step 5/10

    Whisk the remaining 1/4 cup vegan butter, remaining 1/2 cup maple syrup, brown sugar, vanilla extract, almond milk, and tapioca flour in a mixing bowl until smooth.

    🧈vegan butter
    🍁maple syrup
    🍬brown sugar
    🍦vanilla extract
    🥛almond milk
    🌾tapioca flour
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄whisk

  6. Step 6/10

    Stir the pecans into the filling mixture until they are evenly coated.

    🥜pecans
    🥣mixing bowl
    🥄spatula

  7. Step 7/10

    Pour the pecan filling over the partially baked crust and spread the pecans into an even layer.

    🍳8-inch square baking dish
    🥄spatula

  8. Step 8/10

    Bake for 30 min, until the filling is bubbling, darkened in color, and mostly set around the edges.

    🍳8-inch square baking dish

  9. Step 9/10

    Cool the baking dish completely at room temperature for about 60 min so the filling can firm up.

    🍳8-inch square baking dish

  10. Step 10/10

    Lift the cooled slab from the dish using the parchment paper and slice it into 16 bars.

    📜parchment paper
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Nuts, Flour, Starch, Fat, Dairy alternative, Seasoning, Sweetener

Ingredients

Almond flour, Tapioca flour, Vegan butter, Salt, Maple syrup, Brown sugar, Vanilla, Almond milk, Tapioca starch, Pecans

Notes

Almond flour (for the crust), Tapioca flour (for the crust), Vegan butter (used in the crust, used in the filling), Salt (for the crust), Maple syrup (used in the crust, used in the filling), Brown sugar (for the filling), Vanilla (for the filling), Almond milk (for the filling), Tapioca starch (for the filling), Pecans (for the filling)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, Corn syrup-free

Calories

365 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 39g, Sugars: 28g, Dietary fiber: 3g, Fat: 22g, Saturated fat: 6g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 1.5mg, Magnesium: 70mg, Potassium: 180mg, Sodium: 125mg

Vitamins

Vitamin E: 4.5mg, Vitamin B1: 0.1mg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

8-inch square baking dish, parchment paper, mixing bowl, measuring cups, measuring spoons, whisk, spatula, knife, cutting board

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Thanksgiving, Holiday gathering, Autumn, Potluck

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Buttery, Chewy, Firm, Shortbread-like

Flavors

Sweet, Nutty, Buttery, Caramel-like, Maple, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place), fridge : 7 days (Store in an airtight container,Separate layers with parchment paper), freezer : 2 months (Wrap individual bars tightly,Store in a freezer-safe airtight container,Thaw in the refrigerator or at room temperature)