Description
These Vegan Cinnamon Pecan Bars are a delicious treat with a nutty, spiced filling and a soft texture. Sweetened with maple syrup and made with almond and coconut flours, these bars are perfect as a dessert or snack for cinnamon and pecan lovers.
Ingredients
Scale
For the Bars:
- 2 flax eggs (2 tablespoons flax meal mixed with 6 tablespoons water)
- 3 tablespoons coconut oil, melted
- 1/3 cup creamy cashew butter or almond butter
- 1/4 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 cup chopped pecans
For the Optional Frosting:
- 1/2 cup vegan cream cheese or thick coconut yogurt
- 1–2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
Instructions
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Prepare the Flax Eggs:
- In a small bowl, combine flax meal and water. Stir and let sit for 5 minutes to thicken.
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Mix Wet Ingredients:
- In a large mixing bowl, whisk together the coconut oil, cashew butter, maple syrup, almond milk, and prepared flax eggs until smooth.
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Combine Dry Ingredients:
- In a separate bowl, mix the almond flour, coconut flour, cinnamon, and baking soda. Add the dry ingredients to the wet mixture and stir until fully combined. Fold in the chopped pecans.
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Bake:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
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Prepare the Frosting:
- In a small bowl, mix vegan cream cheese, coconut oil, and maple syrup until smooth. Spread the frosting over the cooled bars.
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Serve:
- Slice into squares and enjoy. Store leftovers in the refrigerator.
Notes
- Storage: Keep in an airtight container in the fridge for up to 1 week. These bars also freeze well for up to 1 month.
- Substitutions: Swap cashew butter with almond butter or sunflower seed butter for a nut-free version.