Maple Pecan Pie Bars Recipe by Vonnix
PREPARATION TIME: 45 minutes
COOKING TIME: 60 minutes
INGREDIENTS
METHOD
For the pie crust • 1 ¼ cup wholemeal flour • 1 tbsp Natvia • ½ tsp salt • 3 tbsp coconut oil, melted • 6-7 tbsp ice cold water
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For the filling • ⅔ cup maple syrup • 1 cup Natvia Icing Mix • 1 tsp vanilla extract • 4 tbsp coconut oil, melted • 3 tbsp wholemeal flour • 1 whole egg • 2 egg whites • 1 ½ cup toasted pecans, roughly chopped
SERVINGS: 12
To make the crust: In a large bowl, whisk together flour, Natvia and salt. Place bowl in the freezer for 15 minutes. 2 When the flour has chilled, drizzle in 1 tbsp coconut oil. Whisk together with a fork, then repeat with remaining coconut oil. Transfer bowl back to the freezer for another 15 minutes. 3 Using your finger tips, break apart any large lumps of flour. Drizzle in 2 tbsp of water and mix well with a fork. Repeat until the dough comes together when you pinch it in between your fingers. 4 Form dough into a ball and shape into a disc. Wrap in plastic wrap and set aside to rest for 30 minutes at room temperature. 5 Preheat oven to 175°C. Spray and flour an 8 x 8 inch baking tray, then set aside. 6 Roll dough out between two sheets of parchment paper and place into prepared baking tray. 7 Bake crust for 10 minutes, then set aside to cool while you make the filling. 8 To make the filling: Scatter chopped pecans evenly across the crust and set aside. 9 In a large bowl, whisk together maple syrup, Natvia and vanilla extract. 10 Mix together flour and coconut oil. Stir into the syrup mixture. 11 Lightly beat eggs together until combined, then mix well into other ingredients. Pour filling over the pecans. 12 Bake for 40-50 minutes, or until the filling is set. Remove from oven and allow to cool completely 13 Slice into 12 pieces and serve.
“This recipe is a decadent, delightfully fudgy yet healthy alternative to a traditional favourite.”
DF
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