Vegan Pecan Pie Bars

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut oil (solid, not melted)
• 1/4 cup maple syrup
• 1/4 teaspoon salt

For the Pecan Filling:

• 2 cups pecan halves
• 1/2 cup maple syrup
• 1/2 cup coconut sugar
• 1/3 cup coconut cream (the thick part from a can of full-fat coconut milk)
• 2 tablespoons cornstarch
• 2 tablespoons flaxseed meal + 4 tablespoons water (flax egg, as a binding agent)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a small bowl, prepare your flax egg by combining 2 tablespoons of flaxseed meal with 4 tablespoons of water. Let it sit for a few minutes to thicken.
3. For the crust, in a food processor, combine the flour, solid coconut oil, 1/4 cup maple syrup, and 1/4 teaspoon of salt. Pulse until the mixture resembles coarse crumbs.
4. Press the crust mixture evenly into the bottom of the prepared pan.
5. Bake the crust for 15 minutes or until it’s slightly golden. Remove it from the oven and let it cool.
6. While the crust is cooling, make the pecan filling. In a medium saucepan, combine the maple syrup, coconut sugar, coconut cream, cornstarch, flax egg, vanilla extract, and 1/4 teaspoon of salt. Heat the mixture over medium heat, stirring constantly until it thickens, about 5-7 minutes.
7. Stir in the pecan halves.
8. Pour the pecan filling over the baked crust, spreading it out evenly.
9. Bake for an additional 25-30 minutes, or until the top is nicely browned and the center is set.
10. Allow the bars to cool in the pan for about 30 minutes, then refrigerate for at least 2 hours, or until completely chilled and set.
11. Use the parchment paper overhang to lift the bars out of the pan, then slice them into squares or bars.
12. Enjoy your Vegan Pecan Pie Bars! You can store any leftovers in the refrigerator.