Fresh Fruit Tart – Low Carb, Gluten-Free is the perfect summer treat.
This is the perfect dessert for your summer get-togethers. This fresh fruit tart is refreshing, easy to make, gluten-free, healthy, low carb and so delicious.
There’s nothing better than fresh fruits desserts during the summer season. The cream cheese filling of this tart will melt in your mouth instantly. Undoubtedly, this buttery almond crust is perfect for any type of tart. I replaced the all-purpose flour with almond flour and the results were amazing.
Fudgy and rich vegan avocado brownies are better than regular brownies. These are flavorful, spongy, and packed with chocolate and nutrients.
These vegan avocado brownies are healthy, vegan, gluten-free, and refined sugar-free. They are great for breakfast, dessert, or a special treat. Since we should not feel guilty after eating a treat, I added healthy ingredients to this brownie recipe. No one will tell that the star ingredient in this recipe is avocados. I grew up eating avocados and we used them for different purposes. Adding avocados to desserts instead of oil will add a lighter texture to your baked goods. Plus, adding healthy fats is a great idea. These vegan avocado brownies are also great to celebrate any occasion.
Healthy Vegan Pecan Bars with a shortbread crust and loaded with nuts.
These healthy vegan pecan bars with a shortbread-style crust are perfect for your holiday feast. These are vegan, refined sugar-free, and loaded with nuts. These healthy vegan pecan bars are the perfect portion for a snack or dessert. They are pretty much a pecan pie but in the form of a bar. My coworkers and my family loved these bars so much. It’s amazing how you can twist a recipe to make it healthy and still enjoy some sweetness.
For these bars, I used monk fruit and replaced the corn syrup with agave syrup. I love using the Lakanto brand because you use the same ration and it won’t change the flavor. You can also check out my Apple Cider Sugar-Free Donuts recipe for another delicious fall dessert. These pecan bars are way heavier on the pecans than on the filling, so if you’re a big fan of pecans but not so much the super sweet pie filling, these are just for you.
These bars could not possibly be any easier to make. The crust is mixed by hand, pressed into the pan, just a whisk of the filling ingredient, folding in the pecans, and done. These bars are all about the pecans! To enhance the pecan flavor, roast pecan halves in the oven over 300 degrees F for 8 minutes. This step is optional but totally recommended.
If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Healthy Vegan Pecan Bars
Mariela
These healthy vegan pecan bars with a shortbread-style crust are perfect for your holiday feast. These are vegan, refined sugar-free, and loaded with nuts.
1 3/4cupsall-purpose flouryou can replace for gluten-free blend
6tbspmonk fruit or granulated sugarI use Lakanto brand
1/2tspsea salt
1/2cupvegan buttery spread or regular buttermelted
For the Filling:
3/4cupmonk fruit, brown sugar blend I used Lakanto brand
2/3cupagave syrup or corn syrupyou can replace for maple syrup
1/2cup vegan buttery spread or regular buttermelted and hot
1 tsporganic vanilla extract
1.2tspsalt
4cupspecan halvesroasted
Instructions
Inside a baking tray bake pecan halves for 8 minutes under 300 degrees. Set aside.
Make the crust:
Adjust oven rack to the lowest position and preheat to 350 degrees F. Line up a 9×13 baking pan with parchment paper and spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, sugar and salt. Add the melted butter and stir using a wooden spoon until a dough begins to form.
Using your hands continue to combine until no flour remains and a small portion of dough holds together when squeezed.
Evenly spread spoons of dough over your baking pan. Using your fingertips, press and smooth dough into an even layer in the bottom of the pan. Set aside.
Make the Filling:
In a medium bowl, whisk together brown sugar, agave syrup, melted butter, vanilla, and salt until smooth and well combined.
Fold pecan halves into the sugar mixture until the pecans are evenly coated.
Pour the pecan mixture over the crust, using a rubber spatula. Spread it working it to the edges and into corners. You will have bare patches and that's okay.
Bake for about 20 to 25 minutes, until the topping is evenly distributed and rapidly bubbly across the entire surface.
Transfer pan to a wire rack. Let bars cool completely in the pan, about 1 1/2 hours. Cut into 20 to 24 bars and serve.
Store bars at room temperature in an airtight container for up to 4 days.
Notes
You can make these bars gluten-free by replacing the flour. Also, you can replace the sweetener for your favorite blend.
These Berry Muffins with Cinnamon Streusel Topping are the perfect end of the summer treat. Easy to make, delicious, moist and so convenient for busy mornings.
Make these Berry Muffins with Cinnamon Streusel in advance and enjoy them with coffee or a to-go snack. Fall is around the corner and we’re trying to enjoy summer as much as possible, obviously we are making a lot of summer desserts. Baking season approaches and definitely I’m starting baking using the last summer fruits of the season. For instance these muffins made with homegrown blueberries and wild blackberries from my backyard.
