Ingredients
Scale
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (30 g) powdered sugar
- 1/4 tsp salt
- 1/2 cup (113 g) cold vegan butter, cubed
- 1 cup (200 g) light brown sugar, packed
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (60 ml) coconut oil or melted vegan butter
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups (170 g) pecan halves/chopped mix
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, cream together the cold vegan butter, flour, powdered sugar, and salt until crumbly.
- Press the mixture into the prepared baking pan to form an even crust.
- Pre-bake the crust for 12–15 minutes until lightly golden.
- In another bowl, whisk together the brown sugar, maple syrup, coconut oil, cornstarch, vanilla extract, and salt until smooth.
- Mix in the pecans, then pour the filling over the pre-baked crust.
- Bake for an additional 25–30 minutes until the filling is set but still jiggly in the center.
- Allow to cool completely, then chill in the refrigerator for at least 1 hour before slicing.
Notes
Serve chilled or at room temperature. Best paired with dairy-free whipped cream and a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan