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Vegan Pecan Bars

Writer's picture: Marisa's Vegan RecipesMarisa's Vegan Recipes

These Vegan Pecan Bars are a great sweet treat for the whole family!


This recipe starts with a sugary biscuit base and is then topped with a gooey caramel pecan sauce. This is a bit of a longer recipe to make but the wait is more than worth it.


I love using pecans in my baking and I had some left over from a previous recipe, so I decided to try something new. I made 12 of these delicious bars which was more than enough for us.


These bars need to be kept in the fridge or caramel will melt and the pecans will fall off. If kept covered they will last up to five days.


Before serving, I would recommend you trim all of the outside edges of the bars. This is because the caramel can make these bits quite chewy.


These are a great snack for kids as they require no bowl or spoon to eat and therefore no extra washing up.


Pecans;


Pecans are rich in important nutrients and fiber.

Pecans contain a fat that may be beneficial to heart health and they help with brain function.

Some research suggest that pecans can help stablalise blood sugar.


Please do your own research, there is still lots to find out.

I hope you love these qs much as we do!


If you have any questions please send us a message. You can message us on here, instagram, facebook and youtube. We look forward to talking to you!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!


Katie

Vegan Pecan Bars - Makes 12


Ingredients


Shortbread Crust:

2 Cups Plain Flour

½ Cup Caster Sugar

¾ Cup Vegan Butter


Topping:

2 Cups Pecans, Chopped

1 ½ Cup Brown Sugar

â…” Cup Golden Syrup

3 tbsp Vegan Milk

3 tbsp Vegan Butter, Melted

3 tbsp Cornflour

1 tsp Vanilla


Method


Preheat the oven to 180c and line a baking tray.


Prepare the shortbread crust.


Combine the flour and the sugar.


Rub in the butter to form bread crumbs.


Pour the mixture into the baking tray and flatten the mixture until even.


Bake for 10 minutes.


While the crust is baking prepare the topping.


Stir together the sugar, syrup, milk, butter, cornflour and vanilla.


Fold in the pecans.


Pour the topping onto the crust and bake for another 25-30 minutes.


The topping should be bubbling before you remove it from the oven.


Let cool at room temperature for 30 minutes, then cover and refrigerate for at least two hours.


Serve


Enjoy!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!




Check out some of our other recipes;


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