Pumpkin Spice Paleo Vegan pecan pie Bars

The recipe Pumpkin Spice Paleo Vegan pecan pie Bars is ready in approximately 45 minutes and is definitely a super gluten free, dairy free, paleolithic, and fodmap friendly option for lovers of Southern food. This recipe serves 16. One portion of this dish contains around 1g of protein, 12g of fat, and a total of 149 calories. For 66 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 14 people have tried and liked this recipe. It is perfect for Thanksgiving. It works well as a very affordable hor d'oeuvre. It is brought to you by Food Faith Fitness. If you have flax meal, pumpkin pie mix, water, and a few other ingredients on hand, you can make it. With a spoonacular score of 25%, this dish is rather bad. Users who liked this recipe also liked Pumpkin Spice Twix Bars (Gluten Free, Paleo + Vegan), Pecan Pie Bars (Gluten Free, Paleo + Vegan), and Easy Paleo Pecan Pie Pumpkin Vegan Cheesecake.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsHeat your oven to 350 degrees and line the bottom of an 8x8 inch baking pan with parchment paper, leaving an overhang to use as a handle to get the bars out of the pan once chilled.In a large bowl, beat the maple syrup and coconut oil together using an electric hand beater until creamy and well combined. Stir in the coconut flour, pumpkin pie spice and salt until it forms a dough.Press the dough evenly into the bottom of the pan and bake until the edges are a deep golden brown, and the middle is lightly golden, about 14-15 minutes. ** Your crust will probably have risen and cracked a little bit when it comes out of the oven, use the back of a small spoon to pack it down so its flat and crack-free. Let cool for 1 hour before starting the topping.Additionally, as soon as the crust comes out of the oven, whisk the flax meal with the warm water and refrigerate, so the egg can gel up for the hour that the crust is cooling.In the meantime, place the pecans onto a cookie sheet in a single layer and bake them into the oven until they darken and smell "nutty" about 8-10 minutes. Let cool and then roughly chop and set aside.Once the crust has cooled for 1 hours, combine the remaining coconut sugar, maple syrup, coconut oil, Pumpkin Pie Extract and salt in a large sauce pan over medium heat and bring to a boil. Boil for one minute, stirring frequently and then remove from heat. Let the mixture stand at room temperature for 5 minutes.Once it has sat, add the chilled flax eggs and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.Pour the topping over the crust, using a spoon to spread out and make sure the sugar mixture and pecans are evenly coating the crust. Press the pecans lightly so they lay flat.Dollop the canned pumpkin over top of the pecan mixture and use a sharp knife to swirl it around.Bake until the filling looks set, about 20 minutes. Let stand until it comes down to room temperature. Then, refrigerate for at least 6 hours - overnight ***Once chilled, slice and DEVOUR. ****

 

Step by step:

1. Heat your oven to 350 degrees and line the bottom of an 8x8 inch baking pan with parchment paper, leaving an overhang to use as a handle to get the bars out of the pan once chilled.In a large bowl, beat the maple syrup and coconut oil together using an electric hand beater until creamy and well combined. Stir in the coconut flour, pumpkin pie spice and salt until it forms a dough.Press the dough evenly into the bottom of the pan and bake until the edges are a deep golden brown, and the middle is lightly golden, about 14-15 minutes. ** Your crust will probably have risen and cracked a little bit when it comes out of the oven, use the back of a small spoon to pack it down so its flat and crack-free.

2. Let cool for 1 hour before starting the topping.

3. Additionally, as soon as the crust comes out of the oven, whisk the flax meal with the warm water and refrigerate, so the egg can gel up for the hour that the crust is cooling.In the meantime, place the pecans onto a cookie sheet in a single layer and bake them into the oven until they darken and smell "nutty" about 8-10 minutes.

4. Let cool and then roughly chop and set aside.Once the crust has cooled for 1 hours, combine the remaining coconut sugar, maple syrup, coconut oil, Pumpkin Pie Extract and salt in a large sauce pan over medium heat and bring to a boil. Boil for one minute, stirring frequently and then remove from heat.

5. Let the mixture stand at room temperature for 5 minutes.Once it has sat, add the chilled flax eggs and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.

6. Pour the topping over the crust, using a spoon to spread out and make sure the sugar mixture and pecans are evenly coating the crust. Press the pecans lightly so they lay flat.Dollop the canned pumpkin over top of the pecan mixture and use a sharp knife to swirl it around.

7. Bake until the filling looks set, about 20 minutes.

8. Let stand until it comes down to room temperature. Then, refrigerate for at least 6 hours - overnight ***Once chilled, slice and DEVOUR. ****

Nutrition Information:

covered percent of daily need