• Ashley McGuirk

Pecan Pie Squares

Updated: Feb 6



I don’t know about you, but I’m feeling loads of gratitude as we go into the Thanksgiving week. I am grateful for many things, but as of right now I’m super darn grateful for these pecan pie squares. OH MY LAWD people, these seriously came just in time for Thanksgiving. I give you THE BEST pecan pie squares I have EVER tasted. They taste just like a pecan pie without all the sugar and hassle. If that’s not a win-win then I don’t know what is. Bring these to your turkey day gathering to share with family and friends. They’re vegan, paleo, gluten free, dairy free and refined sugar free. So, just about anyone can enjoy them! Simple to make and takes half the time a traditional pecan pie would. The filling is sweetened with dates, but I also added a pinch of sea salt for a lovely sweet + salty flavor. AND don’t even get me started if you decide to drizzle some dark chocolate on top… OH MY LANDS... drooling over here. Anyways, I hope you enjoy these amazing little dessert squares. They’ll be a hit at your Thanksgiving dinner. Happy Thanksgiving!!


Serving Size: 10-14 squares

Prep time: 10 minutes

Cook Time: 10-12 minutes

Refrigerate: 30 minutes



Pecan Pie Squares

vegan, paleo, gluten free, dairy free and refined sugar free


Ingredients:

Bottom layer Pie Crust

3/4 cup of almond flour

¼ cup coconut flour

1/3 cup melted coconut oil

3 teaspoon maple syrup

¼ teaspoon salt


Pie filling

12 pitted medjool dates

¼ cup water

1 ½ cups chopped pecan halves (1 cup for filling, ½ cup for topping)

½ teaspoon sea salt


Directions:

Step 1

Preheat oven to 350 degrees Fahrenheit. Line a 9x5 loaf pan with parchment paper. Tip: before fitting parchment paper in the loaf pan, crumble it into a ball. This will make it easier to line the loaf pan.

Step 2

Combine the almond flour, coconut flour, coconut oil, maple syrup and salt in a medium mixing bowl. Mix with a rubber spatula until a thick batter-like mixture appears. Evenly pour the batter mixture into the lined loaf pan and bake for 11-13 minutes until it appears golden brown. Let cool completely.

Step 3

While the bottom layer of your pecan squares is baking, begin pitting your dates if not done so already. Combine the 12 dates and the ¼ cup water in a microwavable bowl and microwave for 1-2 minutes tops. Remove bowl from microwave and use a fork to mash up the steamed dates. DO NOT drain the water. Mash and stir the cooked dates with the water until a thick, sticky paste appears. Add the chopped pecans and sea salt to the date paste and mix until well combined.

Step 4

Once your pie crust layer is cooled, slowly begin spooning the pie filing on top of the pie crust layer. Make sure to evenly spread the thick, sticky filling throughout the entire loaf pan until nice and smooth.

Step 5

Sprinkle the remainder of the chopped pecans on top of the pie filling along with a pinch of sea salt. Set in refrigerator for 30 minutes to an hour. Remove from refrigerator and cut into 10 small squares. Store in an airtight container in the refrigerator for up to 10 days.



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Until next time,


Stay Sweet

-Ashley