Low Sodium Vegan Pecan Pie Bars

Total time2 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

16 servings

For the crust

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ cup powdered sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup vegan butter, cold and cut into small cubes
2 tbsp ice water

For the filling

¾ cup maple syrup
½ cup coconut sugar
½ cup full-fat coconut milk
3 tbsp vegan butter
2 tbsp cornstarch
2 tbsp water
1 tsp vanilla extract
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cups pecan halves

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting the bars out later.
2
In a large mixing bowl, whisk together the flour, powdered sugar, and salt for the crust. Add the cold cubed vegan butter and use your fingertips to work it into the flour until the mixture resembles coarse, pea-sized crumbs. Drizzle in the ice water and stir until the dough just comes together — it will look shaggy but should hold when pressed.

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