WHITE CHOC PECAN PIE BARS (vegan, gluten-free*) ✨😍 Caramel + toasty pecans + buttery shortbread base… what’s not to love?!
Save this recipe and impress your friends & family with it!
I used pantry staples from @thesourcewestendbrisbane + the new oat condensed milk by @naturescharm to make this! 🤤 Here is the recipe ➡️
WHITE CHOC PECAN PIE BARS (vegan, gluten-free*)
Makes: 12 bars
INGREDIENTS:
BASE:
✅ 1 cup flour (can sub gluten-free blend)
✅1 cup almond meal
✅1/4 cup coconut sugar
✅1 tsp salt
✅1/3 cup coconut oil, melted
✅2 tablespoons plant milk (I used cashew)
CARAMEL PECAN FILLING:
✅2 cups pecans
✅1 tin (320g) condensed milk ( I used @naturescharm oat condensed milk)
✅1/4 cup coconut sugar
✅3 tablespoons coconut oil
✅1 tsp salt
TOPPING:
✅50g dairy-free white chocolate
METHOD:
1. Prepare a square baking tin with non-stick paper. Preheat the oven to 180 degrees C / 375 degrees F fan-forced.
2. Make the Shortbread Base: mix all ingredients together until a dough forms. Transfer this as an even layer into your baking tin and use a fork to poke holes in it.
3. Bake the base for 12-15 minutes until golden. Remove and pop this in the fridge to cool
4. Make the Pecan caramel layer: add the condensed milk, coconut sugar and to a small pot on medium heat. Bring to a boil and then reduce the heat to a simmer for 6-8 minutes, stirring frequently to prevent burning. Add in the pecans and then transfer the entire mixture as an even layer over the shortbread base
5. Bake the slice for another 22-25 minutes until the pecans are nicely toasted
6. Remove from the oven and allow the slice to fully cool. The caramel will firm up as it cools down.
7. Melt the white chocolate, then drizzle it over the top of the slab. Return to the fridge for 30 minutes before slicing.
*Storage tips: in an airtight container at room temp for 3 days, fridge for a week or frozen for months
Enjoy! Try to stop at just one slice 🙈 Let me know if you try this 💓 Happy Friday guys!
#run2food #veganpecanpie #naturescharm #sp
