Maple Pecan Pie Bars (vegan) – SRC

June 25, 2012 at 11:32 am 26 comments

It’s Secret Recipe Club time again! For this month’s Secret Recipe Club assignment, I was paired with Bean from Without Adornment. This was a match made in heaven for me! Bean blogs gluten free and sometime allergen free so I had SO many things to choose from. I wanted to make everything on her recipe page and I’ve already made a list of things to make in the future.

After much deliberation (after all, it’s a big decision), I chose her Pecan Pie Bars for this month’s recipe. These bars are HEAVENLY!!!! Pecan pie in bar form 0 Wow. Just saying…they will be replacing pecan pie on Thanksgiving. I give Bean all the credit 🙂

The recipe was already grain-free, vegan and gluten free, so I only made a few tweaks based on what I had on hand. To start, I cut the recipe in half so I wouldn’t have a ginormous pan of these goodies lying around tempting me 🙂 I used all coconut oil in the crust along with powdered xylitol and xanthan gum in place of the honey to reduce the sugar a bit more. I used coconut butter along with coconut oil in the filling since I love that ingredient, used all maple syrup, added a touch of maple extract for a bigger maple punch and increased the arrowroot and flaxseed a touch.

Make these – and make them soon…you will not be disappointed! Thanks Bean for this scrumptious recipe!

Maple Pecan Pie Bars (vegan)
(slightly adapted from Without Adornment)


Shortbread Crust:

2 c. blanched almond flour
3 tbsp coconut oil, melted
2 Tbsp xylitol, powdered or coconut palm sugar
1/4 tsp xanthan gum
dash of salt

Pecan Filling

1 cup chopped pecans
1/4 cup maple syrup
1 1/2 Tbsp coconut butter
2 Tbsp coconut oil
1 1/2 tsp vanilla extract
1/4 tsp maple extract, optional
1 tbsp flaxseed meal
1/2 tsp arrowroot starch (could use tapioca starch too)
1 tbsp nut milk (or whatever kind of milk you want)
Sea salt for pecans


  1. To make crust, turn oven to 350F and line with parchment paper or grease a loaf pan.
  2. Mix crust ingredients in a medium sized bowl until combined.
  3. Press into prepared pan and bake for 15 minutes or until the crust starts to turn brown. Remove from oven and allow to cool.
  4. For the filling: In a small-medium sized pot, mix together the coconut oil, coconut butter, maple syrup and extracts.
  5. Bring pot up to a boil and simmer for about 5 minutes, whisking it frequently. (The coconut oil and sweeteners will not mix very much as one is polar and the other is not. Don’t worry as the nut milk slurry will act as an emulsifier.)
  6. Remove from heat and let cool to room temperature. (I stuck mine in the fridge for 10 – 15 minutes, giving it the occasional stir to prevent any coconut oil from hardening.)
  7. Meanwhile, toast the pecans in a pan on medium heat for about 5 – 8 minutes or until they smell like roasted pecans, stirring frequently. Once toasted, remove from heat and sprinkle with salt.
  8. In a small bowl, mix together the flaxseed meal, tapioca starch and nut milk. Let it sit for a few minutes.
  9. Once the sugar-oil mixture is cooler, whisk in the nut milk mixture until combined and smooth.
  10. Mix in the chopped pecans and mix until combined. Pour onto the cooled shortbread and distribute evenly.
  11. Bake at 350F for about 20 minutes or until the filling begins to set and loses its shine. Remove from oven and place on cooling rack.
  12. Before serving, chill in the fridge for at least an hour – the colder they are, the easier they are to cut and serve!
  13. Enjoy!

For other SRC recipe this month:

Entry filed under: Dessert, Gluten Free, Refined Sugar Free, Vegan. Tags: , , , , , , , , .

Recovery Crunch Cereal Bowl Cinnamon Cappuccino Sour Cream Muffins

26 Comments Add your own

  • 1. Jocelyn @BruCrew Life  |  June 25, 2012 at 12:11 pm

    I adore pecan pie…these bars look wonderful:-)

  • 2. Kammie  |  June 25, 2012 at 12:14 pm

    Oh wow, this looks like such delicious gooey goodness.

  • 3. Jenni  |  June 25, 2012 at 12:37 pm

    What a perfect blog pairing this month! Those bars look absolutely incredible, too! Great choice! 🙂

  • 4. Heather  |  June 25, 2012 at 1:29 pm

    Oh Wow – life just got a little bit better!

  • 5. Erin @ Texanerin Baking  |  June 25, 2012 at 2:39 pm

    That was a great pairing! And although I don’t like pecan, those bars look awesome. And so pretty! I’ll have to go check out that blog. I’ve said it before, but SRC sounds so fun. 🙂

  • 6. Regular Suzi Homemaker  |  June 25, 2012 at 3:20 pm

    I can’t wait to try this!

  • 7. Lisa~~  |  June 25, 2012 at 5:22 pm

    Love that these are safe for my daughter, they look wonderful. Going to make them for her very soon.

    If you haven’t already, I’d love for you to check out my group “A” SRC entry: Candied Popcorn.

    Cook Lisa Cook

  • 8. Asiya  |  June 25, 2012 at 5:40 pm

    These looks so decadent..great SRC pick!

  • 9. amy donovan (@amy_donovan)  |  June 25, 2012 at 6:03 pm

    mmm, these sound wonderful + i love that they’re vegan – awesome!

  • 10. Kelley @ The Culinary Enthusiast  |  June 25, 2012 at 7:11 pm

    What a great pairing! I think I will bookmark these for some fall treats as I don’t think I can bear to turn on the oven with the heat we’ve had this summer!

  • 11. glutenfreehappytummy  |  June 25, 2012 at 9:25 pm

    holy cow these look fantastic! i loveeee pecan pie — i need these in my life!

  • 12. katie  |  June 26, 2012 at 11:01 am

    I love pecan pie, and I have at least 5 pot lucks I can think of off the top of my head to bake things for this summer. This will definitely be tried!

  • 13. kristy @ gastronomical sovereignty  |  June 26, 2012 at 11:20 am

    such gorgeous photography!!

    happy src reveal, friend!

  • 14. cragsandveggies  |  June 26, 2012 at 12:11 pm

    Wow this looks delicious! I love healthy twists on fun, but unhealthy desserts!

  • 15. Heidi @ Food Doodles  |  June 26, 2012 at 2:16 pm

    Oh my goodness, these look so yummy! Any form of pecan pie is usually way too sugary but these look perfect. I love pecans but they’re so pricey up here. I need to find a cheaper source.

  • 16. Bean  |  June 26, 2012 at 7:11 pm

    Those look fabulous! I love that you tweaked these to your liking. I’ll have to try the coconut butter. Does zylitol give any sort of flavour? I’ve never used it before, but I like the idea of using less sugar!

    I think it’s awesome when the SRC picks come full circle – I’m glad that you liked my blog! 🙂

  • 17. Kelsey @ K&K Test Kitchen  |  June 26, 2012 at 7:13 pm

    Ah pecan pie with maple is my favorite! And in bar form, these sound too good to be true!

  • 18. Dorothy at Shockinglydelicious  |  June 28, 2012 at 5:04 pm

    Wonderful choice! (Visiting you from SRC Group D.)

  • 19. Sonia! The Healthy Foodie  |  June 29, 2012 at 7:43 am

    Oh my word, these look so amazing. Yet another treat recipe that I HAVE to add to my Must Try List.

    At this rate, I’ll be eating nothing but bars, cookies, tartlets and other goodies soon and I’ll have to change the name of my blog. 😉

    But hey, you said I had to make these and make them soon… and that’s exactly what I intend to do! 🙂

  • 20. April @ Angel's Homestead  |  June 29, 2012 at 7:22 pm

    A pecan pie, in a gluten free bar form! Yum!

  • 21. lizzthinkz  |  September 26, 2012 at 5:54 pm

    Reblogged this on lizzthinkz and commented:
    I’m dying to eat this right now. This whole website is just mouth watering.

  • 23. WIAW: What I (Want to) Eat on Thanksgiving « almostveggirlie  |  November 14, 2012 at 6:07 am

    […] Maple pecan pie bars. Photo courtesy of Natural Noshing. […]

  • 24. Maple Pecan Pie | Enjoying Real Food  |  November 28, 2012 at 11:39 am

    […] Maple Pecan Pie Bars (vegan) […]

  • 25. Lakisha  |  November 30, 2012 at 10:57 am

    These are deeelicious. Thanks for the recipe.

  • 26. Gluten Free Thanksgiving Sides - Parties For Pennies  |  November 5, 2013 at 6:04 pm

    […] Pecan Pie Bars – Natural […]


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