"These chocolate pecan bars are a gooey and decadent dream! I use maple syrup and a bit of brown sugar instead of corn syrup to sweeten and bulk out the filling. After running several tests with all kinds of egg replacements, a combination of arrowroot starch and ground flax proved to be the winner. The lovers of pecan pie, butter tarts, and just crowd-pleasing vegan desserts in general will flip for this one. And with chocolate in the mix? Hard to beat!"
"The gluten-free chocolate crust with almond and oat flour is so tasty on its own. It has a nice snap and deep cocoa flavor. You just mix it up in a couple minutes in the food processor. Toasting the pecans really makes these vegan pecan squares extra special. Just extra roast-y, crisp, and satisfying. Once they're chopped up, you just have to whisk the other chocolate pecan bar filling ingredients in a bowl."
Vegan, gluten-free chocolate pecan bars combine a chocolate crust made from almond and oat flour with a gooey pecan filling sweetened with maple syrup and brown sugar. Arrowroot starch and ground flax function as effective egg replacements to bind the filling. Toasting and chopping the pecans enhances roastiness, crispness, and texture. Apple cider vinegar is added to brighten flavors and prevent the filling from tasting one-note. The bars require complete cooling before cutting to set. The recipe yields rich, sweet bars with deep cocoa notes and a satisfying nutty crunch.
Read at The First Mess
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