Vegan and Gluten-Free Pecan Pie Bars

Base: Preheat oven to 350 degrees F and lightly grease, then line a 9x5 loaf pan with coconut oil then parchment paper. Prepare two flax eggs by combining 2 tablespoons of ground flaxseed with 5 tablespoons of warm water. Set aside to thicken. In a medium bowl, cream together almond butter, melted & cooled coconut oil, and coconut sugar. Add flax egg to wet mixture and stir to combine. In a separate bowl, combine coconut flour, almond flour, and salt. Combine wet and dry ingredients by adding the flour mixture to the almond butter mixture. Add non-dairy milk to dough to help mix everything together. The dough should be slightly sticky. Press the dough evenly into the prepared pan.

Filling: In a small saucepan, bring maple syrup, coconut sugar, pecan butter, coconut oil, and vanilla extract to a simmer. Add in ground flaxseed and almond flour to thicken the mixture. Keep stirring. Turn the temperature to medium-low and continue to stir for about 5 minutes until everything is well incorporated and the mixture has thickened and is bubbly. Finally, add crushed pecans. Stir for a few more minutes then immediately transfer to the top of the crust. Bake on 350 degrees F for about 25-35 minutes, or until the top and edges are golden brown. Let cool completely then slice!