Vegan Pecan Pie Bars

Shortbread:

2 1/2c almond flour

1/2c tapioca flour

4T maple syrup

1/3c coconut oil

Filling:

3T potato or tapioca starch

3T water

1/3c coconut oil

1/4c maple syrup

1/2c brown sugar

3T almond butter

1t vanilla extract

1t cinnamon

1/4t salt, optional

1 heaping cup roughly chopped pecans

Preheat the oven to 365 F and line an 8-inch square baking pan with parchment paper so it sticks out over the edges of the pan on at least two sides (this will help you lift the bars from the pan after baking). 

Add all the ingredients for the shortbread base to a bowl and mix until you get a soft dough.

Place the dough in the prepared pan and press down firmly with your hands until you have an even layer. Poke approximately 15-20m evenly spaced out holes in the crust using a fork.

Bake the crust for 13-15mins, then remove from the oven and set aside. While the crust is baking, begin preparing the pecan filling.

In a small bowl, mix the cornstarch and water into a paste and set aside.

Add the rest of the filling ingredients except for the pecans to a small pot on the stovetop and cook over low to medium heat until thick, smooth, and fully combined.

Add the starch mixture and cook for a few more seconds, stirring until fully incorporated and starting to thicken.

Remove the pan from the heat and stir in the pecans until they're fully coated.

Pour the mixture over the crust and bake for 20-30mins

Let cool at room temperature until you can safely place in fridge. Cool in the fridge for at least an hour before slicing and serving.

Recipe by Deryn Macey at Running on Real Food: https://runningonrealfood.com/vegan-pecan-pie-bars/