Vegan Peach Crumble Bars with Candied Pecans Recipe (Print Version)
# Ingredients:
→ Candied Pecans
01 -
½ cup raw pecans
02 -
¼ cup coconut sugar
03 -
1 tbsp coconut oil
04 -
Pinch of sea salt
→ Crumble Crust
05 -
1 cup pecan flour
06 -
1 ½ cup rolled oats
07 -
2 tbsp ground flax seeds
08 -
2 tbsp chia seeds
09 -
2 tbsp toasted coconut
10 -
½ tsp sea salt
11 -
½ cup almond butter
12 -
½ cup coconut oil
13 -
¼ cup maple syrup
→ Peach Filling
14 -
4-6 small peaches
15 -
1 tbsp tapioca flour
16 -
1 tbsp coconut oil
17 -
1 tbsp maple syrup
18 -
1 tsp vanilla extract
19 -
1 tsp fresh lemon juice
20 -
½ tsp cinnamon
21 -
¼ tsp nutmeg
# Instructions:
01 -
Roast raw pecans on a parchment-lined baking sheet at 350°F for 8 minutes. Mix coconut sugar, coconut oil, and sea salt in a saucepan, then add roasted pecans and toss. Pour the mixture back onto the baking sheet to cool.
02 -
Mix pecan flour, oats, flax seeds, chia seeds, coconut, and salt. Add almond butter, coconut oil, and maple syrup, mixing until a dough forms. Preheat oven to 350°F and line an 8x8 baking dish with parchment paper. Press ¾ of the crumble mixture into the dish and bake for 10-15 minutes.
03 -
Wash and slice peaches. Toss with tapioca flour, coconut oil, maple syrup, vanilla extract, lemon juice, cinnamon, and nutmeg.
04 -
Top the baked crust with peach filling, then add the remaining crumble and candied pecans. Bake for 25-30 minutes. Let cool before cutting into bars.
# Notes:
01 -
Substitute pecan flour with almond flour, oat flour, or gluten-free flour.
02 -
Prepare the candied pecans and store them separately until ready to use.
03 -
Store in an airtight container in the refrigerator for up to two weeks.
04 -
Freeze for up to 3 months and thaw before serving.
05 -
Substitute pecans with almonds or walnuts.