Vegan Paleo Pecan Pie Bars using Simple Mills Artisan Bread mix for the crust! Vegan, grain-free and naturally sweetened using maple syrup, coconut sugar and a hint of molasses. Pecan pie is a classic and these bars are perfect for holiday party trays too.
Alright peeps. It’s the first full week of December. It is time to get our BAKE ON… If you haven’t already started. Or if you’re like me and always baking, maybe you’re just baking overtime now. Certainly not complaining.
I don’t know about you all but I really love December. I don’t necessarily like it for the weather (summertime girl here) but I love it for all of the gathering and giving and love. There is just something special about December, don’t you think?
Well, whether December is high on your list of favorite months or not, we like all of the fun treats that come during this month, right?
Which brings me to these
Vegan Paleo Pecan Pie Bars
Vegan, gluten-free/grain-free, and made with paleo ingredients… but I really don’t think anyone will ever know! They’re easier than they look, they just require a bit of patience is all.
We’re using the Simple Mills Artisan Bread Mix for the crust base, keeping them grain-free and gluten-free.
If you haven’t heard of Simple Mills yet you really must check them out. They make so many amazing products – all grain-free, gluten-free, made with simple ingredients leaving out all of the unnecessary “stuff”. Everything from crunchy cookies, crackers, boxed mixes, frosting – they’re incredible! I’m actually obsessed with everything they make (they’re almond flour crackers are legit addicting). And I love how versatile their baking mixes are – I used this same artisan bread mix for a galette crust this past summer!
So for the crust on these pecan pie bars you’re just mixing the Simple Mills Artisan Bread Mix with melted coconut oil and a touch of maple syrup – easy.
Then the filling is a ooey gooey delicious mix of maple syrup, coconut sugar, and a hint of molasses. The filling gets combined on the stovetop in a saucepan before adding onto the pre-baked crust. Then you bake the bars until the filling has set and you let the bars cool at room temperature before chilling them in the fridge. Letting the bars cool *completely* will ensure your bars hold up when cutting into squares.
I know I know, it’s annoying to wait so long to cool the bars but trust me.
That also means you can make these bars a day ahead if you’re planning them for a holiday gathering or cookie exchange.
So do you have these Vegan Paleo Pecan Pie Bars on your holiday baking list or what??
For the Base:
- 1 box Simple Mills Artisan Bread Mix
- 1/2 cup coconut oil, melted and cooled
- 3 TBS maple syrup
For the filling:
- 1 cup pecans, toasted
- 1/2 cup non-dairy milk (I used cashew but almond or coconut works too)
- 2 TBS coconut oil
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 TBS molasses (optional but adds a rich flavor)
- 1/2 tsp vanilla extract
- 2 TBS flaxseed meal
- Preheat oven to 325ºF and line a 8×8 baking pan with parchment paper; set aside.
- Make the crust: In a medium bowl combine Simple Mills Artisan Bread Mix with melted coconut oil and maple syrup. Use spoon or fork until combined. Press evenly into lined pan, then poke some holes in dough with toothpick (see picture in post – this will help prevent the crust from bubbling up too much). Bake for 10 minutes then remove from oven and allow to cool.
- Once the crust has baked, toast pecans at 325ºF for about 8 minutes. Remove from oven and set aside. Turn oven temp up to 350ºF.
- Make the filling: In a medium sauce pan combine milk, coconut oil, coconut sugar, maple syrup, molasses, vanilla and flaxseed meal. Whisk together and allow mixture to come to a simmer, stirring frequently for about 1 minute. Remove from heat and allow mixture to thicken, about 5 minutes.
- Add pecans into mixture until coated then pour over cooled crust.
- Bake bars at 350ºF for 18-20 minutes, until filling has set. Allow pan to cool at room temperature before transferring to fridge to chill for at least 4 hours, or overnight.
- Allow the pan to sit at room temperature for about 30 minutes before using a large sharp knife to cut into 16 squares. Enjoy!
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running.