A cross between pecan pie and date bars, the filling tastes very indulgent! And vegan as well – though no one would guess it is.
Date Pecan Bars
- 2 cups pitted Medjool dates, chopped
- ¾ cup water
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- 1/3 cup granulated sugar
- ¼ tsp fine sea salt
- 1/3 cup sunflower seed or canola oil
- 1 Tbsp + 2 tsp flaxseed meal
- 5 Tbsp cool water
- 1 cup raw pecans, chopped
Preheat oven to 400°, spray an 8×8″ glass baking dish with cooking spray.
Whisk the flaxseed meal with the cool water, set aside to thicken for 10 minutes. Whisk in the oil till creamy.
Combine the dates and water in a small saucepan, put over medium heat and simmer for 10 minutes, stirring often. Take off the heat and stir in the vanilla.
Add the flour, sugar and salt to a medium mixing bowl, stir in the flaxseed and oil till combined. Set aside ½ cup of the dough in a bowl, work the pecans into it till crumbly. Take the remaining dough and press firmly into the prepared dish to make a crust, spread the date mixture on top and sprinkle the crumb topping on evenly.
Bake for 25 minutes, until golden. Let cool before cutting, store tightly wrapped.