Last night I was craving pecan pie, but knew if I had gluten I would be in too much pain. So I decided to make raw squares instead. I have no words to describe how good these squares are. The homemade pecan butter adds a richness to the top layer that is divine. The homemade chocolate drizzle completes everything. I recommend making these immediately!
The base is so good you could probably eat it on its own. I decided to add small chunks of apples after it was blended. Apples and pecans marry well together and it adds a nice crunch to it.
Now it’s time to make the top layer. I made my own pecan butter for it. I mean, you could buy it in the store, but why would you when you can make it in 6 – 10 minutes and it tastes amazing? Believe me, it’s worth the extra few minutes! The link for the pecan butter is in the recipe HERE. Combine the remaining ingredients in saucepan and stir until it boils. Pour over the base layer and freeze for 3 – 4 hours. Cut them in 1.5 inch squares and top with a pecan half and some chocolate drizzle.
Vegan Pecan Pie Apple Squares
- 2 1/4 Cups Pitted Medjool Dates
- 1 2/3 Cups Pecans
- 1/2 Cup Rolled Oats
- 2 Tblsp Maple Syrup
- 1/2 tsp Vanilla
- 1 1/4 tsp Cinnamon
- 1/2 Cup Apple diced into 5 mm squares
- 1/2 Cup Pecan Butter
- 4 Tblsp Coconut Oil
- 1/2 Cup Maple Syrup
- 3/4 tsp Ground Cinnamon
- Pinch of Salt
- 1 tsp Vanilla
- 1 - 1 1/2 Tblsp Coconut Oil liquid
- 1 1/2 Tblsp Cocoa Powder
- 1 tsp Vanilla
- 1 Tblsp Maple Syrup
For the base layer, start by lining a 9 x 9 inch square pan with parchment paper.
Pulse the pecans until they are the desired size. I did 6 pulses. Remove from the food processor and pulse the dates until it forms a ball. Add remaining ingredients except the apple.
Press into the pan and place the apple pieces in it. Place in the freezer while preparing the next layer.
In a saucepan combine all the ingredients for the top layer except the vanilla. The link for the Pecan Butter is posted in the blogBring to a boil stirring constantly. Boil for 2 minutes, whisking fast. Remove from heat and stir in the vanilla.
Pour over base layer and freeze for 3 - 4 hours. Cut into 1 1/2 inch squares.
Just before serving, make the chocolate drizzle by whisking the coconut oil, cocoa, vanilla and maple syrup. Drizzle over squares and enjoy.
*Time reflects freezing time.