Healthy Vegan Pecan Bars

Healthy Vegan Pecan Bars

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.

Healthy Vegan Pecan Bars with a shortbread crust and loaded with nuts.

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.

These bars are:

  • Easy to Make
  • Delicious
  • Ultra-nutty
  • The Perfect portion.
  • Great for the holidays.
  • Refined Sugar-Free.
  • Loaded with nuts.
  • Great for a snack or dessert.
  • It can be made with gluten-free flour.
Other Fall Recipes on My Blog:

Coffee Cake with Pumpkin Streusel

Easy Pumpkin Hummus

Pumpkin Spice Cake

Pumpkin Spice Cookies

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.
Prep Time 20 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Servings 24 bars
Calories 268 kcal

Equipment

  • 9×13 inch pan

Ingredients
  

For the Crust:

  • 1 3/4 cups all-purpose flour you can replace for gluten-free blend
  • 6 tbsp monk fruit or granulated sugar I use Lakanto brand
  • 1/2 tsp sea salt
  • 1/2 cup vegan buttery spread or regular butter melted

For the Filling:

  • 3/4 cup monk fruit, brown sugar blend I used Lakanto brand
  • 2/3 cup agave syrup or corn syrup you can replace for maple syrup
  • 1/2 cup vegan buttery spread or regular butter melted and hot
  • 1 tsp organic vanilla extract
  • 1.2 tsp salt
  • 4 cups pecan halves roasted

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.  
Keyword dessert, fall recipes, healthy vegan pecan bars, pecan bars, vegan

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Coffee Coffee Cake with Pumpkin Streusel – Healthy and Vegan

Coffee Coffee Cake with Pumpkin Streusel – Healthy and Vegan

This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras. It’s rich, moist, fluffy, and so delicious! Trust me, you would love this cake.

It’s not a secret that I’m addicted to coffee. Dark roasted from Latin American is my favorite kind. I’ve been wanting to try a coffee cake recipe for a while now. Although the word coffee is in the name of the recipe, the classic coffee cake recipe doesn’t have coffee. Clearly, I needed to try a coffee cake recipe with actual coffee. Definitely this coffee, coffee cake is a game-changer.

Paradiso Farm Honduras Coffee

For this cake, I use dark roast coffee from Honduras roasted in Vermont by Paradiso Farm (not sponsored, just a recommendation). This coffee is so rich and delicious. Also, I added a twist of pumpkin spice to the recipe and it turned out heavenly. As a result, it will give you fall vibes and everything nice. If you want to try other fall recipes check out my Pumpkin Spice Cake and my Pumpkin Spice Tartlets

Let’s talk about the coffee:

Some coffee coffee cake recipes call for instant coffee or coffee granules. Undoubtedly, I had to use strong brew high-quality coffee for my recipe. Without any doubt, the fresh brew coffee works like a charm. If you are susceptible to caffeine you can totally use decaf coffee.

Streusel Topping:

Firstly, let me tell you that I love streusel topping so much. It wouldn’t be the same without it. This streusel calls for espresso coffee granules, but you can totally leave it out. Although the flavors would not be the same. I saved part of the streusel and baked it for 8 minutes. Then I used it as a topping for my cake.

Coffee Glaze:

This coffee glaze will melt in your mouth. If you want to make it sugar-free you can use a sugar-free sweetener like Swerve. Also, you can add peanut butter, cookie butter, or hazelnut spread.

This Coffee Coffee Cake with Pumpkin Streusel is:

  • Easy to make
  • Healthy
  • You can make it sugar-free
  • Rich and flavorful
  • Moist and spongy
  • The perfect dessert, breakfast, or snack

To conclude, this cake is the perfect dessert for breakfast, snack, or dessert. When baking always use quality ingredients. Also, make sure your ingredients are room temperature before making the recipe.

Coffee Coffee Cake with Pumpkin Streusel

Mariela
This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras.
Prep Time 20 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 10 people
Calories 250 kcal

Equipment

  • Cake pan
  • Hand or electric mixer

Ingredients
  

Pumpkin Streusel

  • 1/2 cup All-purpose flour
  • 1/4 cup Brown Sugar I used Splenda blend
  • 1/2 tsp Pumpkin spice
  • 1/2 tsp Instant coffee powder 
  • Pinch of salt
  • 4 tbsp Unsalted butter, melted  I used dairy free

Cake

  • 1 3/4 cups All-purpose flour 
  • 3/4 tsp Baking powder 
  • 3/4 tsp Baking soda 
  • 1/2 tsp Ground cinnamon 
  • 1/2 tsp Salt 
  • 1/4 tsp Pumpkin spice
  • 1/2 cup Strong brewed coffee (room temperature)
  • 1/3 cup Sour cream  (I used Vegan – Follow your Heart)
  • 2 Sticks Unsalted butter, room temperature I used vegan
  • 1 cup Granulated sugar  I used Lakanto Monk Fruit
  • 2 Eggs (I replaced it using Aquafaba)
  • 1 tsp Vanilla extract 

Instructions
 

  • Preheat the oven to 350 degrees. Spray a 9-Inch Springform Pan, round cake 8-Inch pan or a Bundt cake pan.
  • For the streusel topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the softened butter and using a fork mix until crumbs form. Use your hands to form clumps. Set aside.
  • For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and pumpkin spice. In a smaller bowl, whisk together the coffee and sour cream until smooth.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs or aquafaba, one at a time, mixing until well combined. Add the vanilla extract and beat until the mixture is light and fluffy.
  • Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each addition.
  • Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 40 to 45 minutes or until a toothpick comes out clean.  
  • Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Notes

  • For better results use room temperature ingredients.
  • Replace regular sour cream for a plain vegan sour cream brand.
  • To replace the eggs the best option in baking in my opinion is aquafaba.
    Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
Keyword breakfast, coffe coffe cake, coffee cake, dessert, healthy baking

 

Tropical Vegan Ice Cream Recipes Ebook

Tropical Vegan Ice Cream Recipes Ebook

This eBook is filled with delicious frozen treats. The recipes are easy to make and require simple ingredients. Some flavors are Piña Colada, Lychee Sorbet, Coconut Cherry Chips, Orange Turmeric, Margarita, Mojito, among other amazing flavors!

Inside my E-book you will find my top 15 vegan ice cream and popsicle recipes and tips. I made this book with so much love and with the purpose of spreading sweetness with all of you.

Download your copy now and make some delicious healthy summer treats. I hope you try my recipes and like it as much as much as I do! If you give these recipes a try, let me know what you think! Leave a comment and 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!

$3.00 DOWNLOAD HERE

Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)

Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)

This healthy tart will bring you to a tropical paradise. It has all that tropical flavors you need right now. It’s vegan, gluten-free, refined sugar free and so delicious. Plus is so easy to make with simple ingredients.

I made this tart using passion fruits that my family sent me from Puerto Rico. If you don’t have passion fruits available in your area, you can use frozen purée or replace it for mango. Growing up in Puerto Rico gave me the chance of eating all the tropical fruits and desserts you can’t imagine. My favorite tropical desserts are made with coconut and passion fruit. Here where I live it’s almost impossible to buy fresh passion fruit. So, my family spoils me with care packages with tropical candies and fruits.

If you are using passion fruits here’s a video of how I separate the pulp from the seeds without blending. I find this method more effective even though it requires more time.

For this tart you can use “Agar-Agar” powder or corn starch. Here I give you both options because sometime Agar powder it’s hard to find at the supermarket.

If you don’t know what Agar powder is, don’t worry I got you covered. Agar is a naturally gelatinous powder derived from marine red algae. It’s the perfect vegetarian substitute for beef gelatin in any food application, and makes an excellent thickener for soups, jellies, ice cream and more. Substituting agar flakes with cornstarch is easy; all you have to do is use a simple 2:1 ratio of cornstarch to agar flakes.

If you are allergic to any of the ingredients listed on the recipe, make sure to replace it for something suitable for you to eat. Also, feel free to sweetened your tart depending on your taste.

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and 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!

Here’s the Recipe:

Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)

Serving: 1 Tart

Prep Time: 15 minutes

Cooking Time: Refrigerate for 4-6 hours

Ingredients:

For the Crust:

  • 1 ¼ cups Gluten-Free rolled oats
  • ½ cup Shredded coconut
  • ½ cup Pecans or almonds
  • 10 dates, pitted
  • 4 tbsp Coconut Oil, melted
  • 1 tbsp Maple syrup

For Tart Filling:

  • 6 Passion Fruits or 1 Pouch of frozen purée
  • ¼ Maple syrup or more to taste
  • 1 Can of full fat coconut milk
  • ½ Can of coconut cream
  • ½ tsp vanilla extract
  • 1 tbsp agar-agar powder or replace for 2 tbsp of cornstarch

Instructions:

  1. Grease an 8-inch tart pan with a removable bottom using coconut oil or non-stick spray.
  2. In a blender combine crust ingredients and blend until well incorporated. It will be crumbly and sticky.
  3. Press tart crust firmly into the bottom of the prepared pan and refrigerate while you work with your filling.
  4. Prepare a large bowl with a mesh sieve. Cut passion fruits in half and scoop the pulp into the mesh sieve.
  5. Using a fork start scraping the seeds and separate the pulp from the seeds. **See Video**
  6. If using frozen purée skip step five. *See recipe notes if using a blender to separate the seeds from the pulp.
  7. You should have ½ of passion fruit juice.
  8. Pour passion fruit, coconut milk, coconut cream into a medium saucepan over low heat.
  9. When mixture becomes warm, add the agar-agar, maple syrup and vanilla extract. Cook until agar-agar is completely dissolve. Allow to boil for 30 to 60 seconds.
  10. Pour mixture into prepared pan, cover with a plate and refrigerate for at least for 4 to 6 hours or overnight.

**RECIPE NOTES**

If you are using cornstarch the process will be different because you will have to dissolve cornstarch before adding it to the mixture. Also, you have to cook it for about 5 minutes until you get a creamy consistency. Then you can refrigerate for 4 to 6 hours or overnight.

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Vegan Almond Joy Cups (Gluten-Free + Healthy)

Vegan Almond Joy Cups  (Gluten-Free + Healthy)

These homemade Vegan Almond Joy Cups are made with just a few ingredients, making them the perfect healthy treat or dessert. They have all the flavors of the popular candy bar, including almond, coconut, and chocolate, but these are made with healthy ingredients and loaded with fiber and healthy fats.

I made this recipe using my Puerto Rican Chocolate Covered Coconut Candy – Dulce de Coco recipe, but replaced the sugar for maple syrup and took away the cinnamon and ginger. You can store them in the refrigerator for a week and also freeze them for up to a month.

Here some tips when making these cups:

  • I used a silicone mold but you can use a muffin tin.
  • Be patient and let the ingredients harden in the refrigerator before them out of the mold.
  • If you don’t like almonds replace for any other nut or just skip it.

These Recipe is:

  • Vegan
  • Gluten-Free
  • Refined Sugar Free
  • Grain Free
  • Rich and Flavorful
  • Healthy
  • Filled with Healthy Fats and Nutrients
  • Easy to Make
  • Delicious
  • Great for treat or dessert

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and 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!

Here’s the recipe:

Vegan Almond Joy Cups – Healthy & Gluten-Free

Serving: 12 cups

Prep Time: 15

Cooking Time: 45 minutes

Ingredients:

  • 2 cups Shredded Coconut
  • 1 cup Coconut milk
  • 2 tbsp Maple Syrup
  • 1 tbsp Almond Extract
  • Almonds for topping

 Instructions:

  1. Line up a baking tray with parchment paper, set aside
  2. In large saucepan over high heat add 1 cup of shredded coconut and sauté until light brown. This step will take a few minutes. Be careful not to burn it, set aside. You can also buy toasted coconut that’s ready to use.
  3. In a large saucepan over medium-high heat, add the other cup of shredded coconut, toasted coconut and coconut milk.
  4. Lower the heat to medium-low, add maple syrup and cook for about 15-20 minutes until thickens and the milk evaporates.
  5. Lower the heat to low and stir until you get a sticky mixture, be careful not to burn. For just a few minutes adjusting the heat to make sure not to burn.
  6. Fold into almond extract and turn off the heat. Keep stirring or it will burn.
  7. Using a spoon fill ¾ parts of your mold, refrigerate while you make the sauce. They will harden while the cool down.
  8. Prepare the chocolate topping.

Chocolate Ganache Recipe:

Ingredients:

  • ½ cup chocolate chips (I used 70% Cocoa)
  • ½ cup of dairy-free or regular whipping cream
  • ½ tsp almond extract or amaretto

1. Heat whipping cream until just hot.

2. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot whipping cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth. Add almond extract and stir.

3. Top coconut cups, add shredded coconut and top with almonds.  

4. Refrigerate for a few hours until hardens.

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