Name: Pecan Pie Bars
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 16 servings
Ingredients: 1.5 cups almond flour ((can try subbing cashew flour, though we haven't tested it and can't guarantee the results)); 1 cup tapioca starch ((also called tapioca flour)); 0.5 tsp sea salt; 6 tbsp plant butter (cold and cubed (we used Miyoko’s)); 5 tbsp maple syrup; 0.33 cup plant butter (melted (we used Miyoko’s)); 0.5 cup maple syrup; 0.5 cup brown sugar ((see notes for substitutions)); 1 tsp vanilla extract; 2 tbsp dairy-free milk ((we used almond milk)); 2 tbsp tapioca starch ((also called tapioca flour)); 2 cups pecans (raw, roughly chopped)

Instructions

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1

Preheat oven to 350°F (176°C) and line an 8x8-inch baking dish with parchment paper.
2

CRUST: In a medium mixing bowl, combine almond flour (1.5 cups), tapioca starch (1 cup), and sea salt (0.5 tsp). Whisk to combine. Add plant butter (6 tbsp), and mix until the mixture resembles wet sand. It should hold together when squeezed. Add maple syrup (5 tbsp) and stir until a dough forms.
3

Transfer the dough to the parchment-lined baking dish and press evenly. Bake for 10-15 minutes until pale and dry in the center with golden edges.
4

FILLING: While crust bakes, prepare the filling. To a medium mixing bowl, add melted plant butter (0.33 cup), maple syrup (0.5 cup), brown sugar (0.5 cup), vanilla extract (1 tsp), plain unsweetened dairy-free milk (2 tbsp), and tapioca starch (2 tbsp). Whisk to combine, ensuring no starch clumps. Stir in raw pecans, roughly chopped (2 cups). Remove crust from oven and let cool for 5-10 minutes.
5

Pour the filling over the cooled crust, spreading it evenly. Bake for 35-40 minutes. The edges should be bubbly and the filling slightly darkened in color, with the middle slightly wobbly.
6

Let the bars cool completely before slicing into squares (16 equal). Store leftovers in an airtight container at room temperature or in the refrigerator for 3-4 days. Not freezer friendly.